What goes in
- 600 g onion, finely minced
- 300 g carrot, finely minced
- 300 g celery, finely minced
- 120 ml extra virgin olive oil
- 40 g unsalted butter (optional)
- 1 tsp fine salt
← PrepMEASURED BATCH METHOD DONENESS STORAGE JB / SINGAPORE REFERENCE
CORE BASE · 15–20 DISHES
BLOND
Italian soffritto
Slow sweet onion, carrot and celery for risotto, soups, ragù, pale sauces and European braises.
PORTION120 ml puck
STARTER BATCH×10
FREEZE AS60 ml cubes or 120–150 ml pucks
LINKED MIDS2
Cook to the cue
- 01
Pulse each vegetable separately to a fine even mince; do not purée.
- 02
Sweat onion with salt in oil/butter over medium-low for 8–10 minutes until translucent.
- 03
Add carrot and celery; cook gently 20–30 minutes, stirring often.
- 04
If edges colour, lower heat and add a splash of water.
The pan, not the clock.
01
Soft jammy glossy mass
02
Pale gold, not brown
03
Raw celery smell is gone
04
Volume drops roughly by half
Freeze in ~60 ml cubes or 120–150 ml flat pucks. Fridge 4–5 days; freezer ~3 months.
Western celery works. Chinese celery is stronger and more peppery; use less and cook a little less.
Italian soffritto consensus + Serious Eats Bolognese technique
Search: Italian soffritto Inside the Rustic Kitchen / Vincenzo's PlateMULTIPLIERS
All mids →Mids that use BLOND
DINNERS WIRED NOW
Cook →