Regular readers of my column know that I often advise that we should be bold, imaginative and creative in our culinary pursuits. However, the one element that I take for granted and sometimes neglect to mention is that creativity has requirements. One is that we should have some idea of what result we want to achieve. The other is that we need a base on which to build.
It is this culinary base that we will explore in this article. I am talking about soffritto. The term itself translates to “lightly fried.” For the purposes of Italian cuisine, we are talking about aromatic vegetables. Specifically, two parts onion to one part celery to one part carrot. Does this sound familiar? It should.
