Blonde Soffrito Base
This recipe has been adapted from "Craft of Cooking" by Tom Colicchio.
- Yield: Makes about 4 cups
- 4 cups minced red onion
- 2 cups minced celery
- 2 cups minced fennel
- 1 3/4 cups extra-virgin olive oil
In a large straight-sided skillet, combine red onion, celery, and fennel. Add oil, and cook over medium heat, stirring occasionally, until the vegetables are the color of straw, about 45 minutes. Use immediately, or cool to room temperature and refrigerate for up to 1 week or freeze for up to 6 months.