How to Make
Sofrito
Sofrito is the base of many Italian stews and sauces.
It adds instant depth and personality to dishes,
such as the White Chicken Ragù on p. 65. Use a
mezzaluna—a knife consisting of one or more curved
blades with a handle on each end, which is rocked
back and forth chopping the ingredients below with
each movement. They most commonly have a single
blade, but are sometimes seen with two or three
blades. Rather than a machine-style uniformity, this
knife leaves some bits uneven and coarse, which is
ideal for making sofrito.
64 THE ITALIAN TABLE
Sofrito
ACTIVE 15 MIN; TOTAL 25
MIN; MAKES 1½ CUPS
2 celery stalks
1 medium-size yellow
onion
1 medium carrot
(^1) / (^2) bunch fl at-leaf parsley
leaves (about 1 cup)
(^1) / 4 cup olive oil
- Roughly chop celery, onion,
carrot, and parsley by quickly
and consistently rocking a
mezzaluna over the vegetable
mixture on a cutting board. - Heat oil in a skillet over
medium-low. Add vegetable
mixture; cook, stirring occa-
sionally, until onions are
translucent and vegetables
are soft, about 15 minutes.
—SILVIA BALDINI