Italians refer to the mirepoix, a mixture of diced carrots, celery, and onions, as soffritto. The starting point for countless recipes, a soffritto builds a deeply nuanced flavor that enhances even the most basic recipes. Yet if you botch it, you can ruin the dish, so follow these five tips to prepare yours to perfection.
1. Celery, carrot, and onion: the holy trinity
Earthy celery, sweet carrot, and sharp onion form a harmonious, enriching base that adds deep flavor to just about any dish you're preparing.
2. The detail's in the cut
Dice the celery, carrot, and onion by hand as the heat emitted by a food processor could alter their textures and flavors. Also, cut the vegetables as close to the same size as possible to maintain a uniform consistency when cooking.
3. It's all about the pot
The pot is crucial—one with a non-stick surface is ideal as are earthenware or copper pots which spread heat evenly, eliminating the risk of burning the soffritto and having to start over. The pot should be wide with relatively high edges so the vegetables are easy to stir.
4. Choose your fat
Begin the soffritto with either extra-virgin olive oil or butter. If starting with oil, heat it slightly before adding the vegetables. If opting for butter, melt it in a pan over low heat, then add the diced celery, carrot, and onion. In both cases, brown the vegetables—don't fry them.
5. Timing: go slow
Last but certainly not least: don't rush. To brown the vegetables, use gentle heat and sauté for 15 minutes, stirring regularly. It's ready when the vegetables are golden and tender, and when an intense, lasting aroma fills the room.
