Blond Soffritto Base
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The Martha Stewart Show, May 2010
- Yield Makes about 4 cups
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Ingredients
- 5 ribs celery, coarsely chopped
- 3 carrots, coarsely chopped
- 2 cups minced onion
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
Directions
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Place celery in the bowl of a food processor; process until minced (you should have about 1 cup). Repeat process with carrots (you should have about 1 cup).
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Heat oil in a large saucepan over medium-high heat. Add celery, carrot, and onion; cook, stirring occasionally, until mixture is no longer steaming and vegetables are caramelized, about 1 hour.
Cook's Note
If not using immediately, let cool and store in an airtight container, refrigerated, up to 1 week.
Help! Today I unsuccessfully tried to make my first ever batch of soffritto. I ended up with blackened soffritto. 1 hour of cooking at medium-high was definitely too much heat for too long. How should I modify the recipe here to create a properly prepared soffritto base? Thank you.