Joanna Johnson - Pasta Sauces Cookbook

PASTA SAUCES COOKBOOK The Complete Recipe Book to Cook Typical and Tasty Pasta Dishes of Italian Cuisine Copyright 2021 by Joanna Johnson Copyright 2021 by Joanna Johnson - All rights reserved . T he content contained within this book may not be reproduced, duplicated or transmitted without direct written permission from the author or the publisher. Under no circumstances will any blame or legal responsibility be held against the publisher, or author, for any damages, reparation, or monetary loss due to the information contained within this book. Either directly or indirectly. Legal Notice: This book is copyright protected. This book is only for personal use.

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I t is a classic of Italian cuisine, the base of meat sauce, stew, stewed vegetables and risotto. We are talking about soffritto, the mixture of onion, carrot and celery in a pan that gives a particular aroma to our recipes, exalting their natural flavors. Yet, like every classic of cooking, it requires attention and care in the preparation, because by making a mistake even a single step, a soffritto done wrong changes the flavor of the recipe. .

THE CHOICE OF VESSEL How many times have the vegetables stuck to the bottom of the pan? In order to get the saut to cook properly, it is necessary to have a non-stick pan with edges high enough to prevent the ingredients from splashing out and to avoid having to scrape the vegetables. 2. OIL, BUTTER OR MARGARINE? Hamlet's dilemma for many: soffritto is prepared with strictly extra virgin olive oil, both for its unmistakable flavor and because it is genuine. Just enough, however, it is not necessary to exceed the doses: regulate yourself by measuring a tablespoon of oil for how many people are at the table. Once poured into the pan, it should not be preheated, otherwise the healthy properties of our oil will be nullified, but when cold it will be cooked over medium heat. 3.

HOW TO SELECT THE VEGETABLES? According to the flavor you want to obtain from the soffritto we will select our vegetables. Some prefer shallots, others onions, others both or leeks: to give a delicate taste at the right point, universal for risottos, sauces and fish, choose onions, which must be small and compact (preferably the golden ones). Carrots are better if new, so as to soften them in less time during cooking. Celery must be cleaned carefully: wash it from the filaments, remove one centimeter of the initial part and cut it into strips, first lengthwise and then widthwise. 4. HOW TO MIX THE INGREDIENTS? The ingredients should be finely chopped, so as to obtain a saut with a more delicate flavor, almost imperceptible, that leaves only the authentic flavor to the sauce or braised meat.

It is certainly a convenient and fast tool, but never use the mixer to chop vegetables: the heat released by the rotation of the blades alters the flavor of the ingredients and during cooking you will feel it. The classic grater or the knife for the most skilled ones are fine, the important thing is that the chopping phase is done manually. 5. COOKING While stewing the vegetables in the oil, stir continuously to mix everything well. Adjust yourself by observing the color and consistency of the onion: when it is golden and soft, almost melt in your mouth, the soffritto is ready. Are you ready to make the perfect soffritto to give the right flavor to your dishes?

A fter cooking, the soffritto can be conserved in the refrigerator by placing it, once cooled, in a closed glass container.

In this way the soffritto will keep for 24 hours. If you want to keep it longer you can also freeze it. To freeze the soffritto always wait until it cools, try to remove any liquid, squeezing it slightly and then put it in bags suitable for freezing.

T he most known and prepared is the soffritto Italian style with onion, celery and carrot, 3 vegetables with different characteristics that mix together and create a perfect union. Every dish, however, needs a different soffritto: carrot and celery are very good for second courses, for example, because they perfectly match with meat, whereas for first courses it is often used just an onion. Next page