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Recipe Reviews
sturlington from Hillsborough, NC
I didn't actually follow this recipe as it took too long to make (I didn't have 5 hours before dinner when I started!). I substituted a different soffritto recipe. But I did use Keller's method for pureeing plum tomatoes using a box grater as given here, and it worked beautifully. That is a great technique.
(edited 6th April 2012) (0) comment (0) useful
bes30 from ,
I’ve never heard of Soffrito before. Chef Kelller suggested it could be served as part of a Mezze platter and when I took a look at the simple ingredients I was intrigued. The only downside of this recipe is that it is time consuming, but it is not difficult. I set the onions on low over a diffuser and checked on them every 30 minutes or so and after adding the tomatoes halfway through, they were done 5 hours later exactly how the recipe says. The Soffrito was great on crackers and on some fresh homemade bread and Flatbread (p 280).
kateq from annapolis, md
Like so many of the recipes in this book, this one takes a long time, which can be frustrating when one wants to make the pepperonata and see that this several hour process is a preliminary to that recipe. That being said, the technique here yields a lovely result. Finely dicing the onion and grating the tomatoes really makes for an incredible texture; the long, slow cooking renders a mixture of a few ingredients into a marvelously complex dish/condiment.
bhnyc from New York, NY
The soffritto is used in the Peperonata Rustica. I must not have read the recipe carefully because I missed the fact that between prepping and cooking this takes more than five hours to make. I halved the recipe so I would have only enough for the Peperonata Rustica. After spending so long cooking this, I wish I had at least made the whole thing so there would be more for something else! This can be stored for up to a week. It tastes delicious on its own- almost like caponata. I am planning on making the PR in a few days and this better really add to the flavor of it given how long it takes to make! (As I mentioned in a different post, if you don't have a diffuser, place the saucepan on a skillet and you should be fine.) I loved the trick of grating the plum tomatoes on a box grater. All you are left with is the skin. Very clever!
(edited 31st July 2010) (0) comment (0) useful
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