Description
Our chef Michele Ghedini shows you how to make a big batch of this Italian cooking staple to have on hand for pasta sauces, Bolognese, soups, and so much more! 🤤
Such a simple, clever kitchen hack! 👇
🧅🥕 INGREDIENTS
250g onion
250g carrots
250g celery
🧅🥕 METHOD
1. Clean the carrots, celery, and onion. Use equal amounts of each vegetable and chop them roughly.
2. Transfer the vegetables to a food processor and blend until you obtain a homogeneous mixture. Do not blend for too long to prevent the vegetables from releasing too much water.
3. Place the soffritto mixture into a freezer-safe food bag, flatten it well, and remove all the air.
4. Using the blunt side of a knife, create square portions directly on the bag, then place it in the freezer until completely frozen.
5. When needed, break off a square portion of the desired amount and use it directly in a pan for sauces, ragù, or other recipes.