Soffritto

Page 263

| Course Type: Sauces/Gravies

(4 reviews)

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Tags: techniques

Recipe Review

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).

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