Canora’s Kitchen Know-How
GARLIC AND PARSLEY together is one of the most classic
Italian combinations. Chop the parsley first, then smash the
garlic, place the smashed garlic on top of the pile of parsley, and
resume chopping. The garlic flavors the parsley and the parsley
flavors the garlic. Chop for a good 5 minutes for the two to
unify. When you’re finished, you can use the mixture with the
braciola, or you can use it with sautéed mushrooms, fried eggs,
shrimp, and many other dishes.
PASSATA is the Italian name for tomatoes passed through a food
mill. You can purchase authentic Italian passata from a
company called La Valle (it’s labeled “Passata di Pomodoro”;
see Resources. Otherwise, find a good can of tomato puree.
SOFFRITO, a mixture of aromatic vegetables cooked at a low
temperature, forms the basis of many classic Italian dishes. It
can be cooked to various degrees to achieve various effects. A
darker soffrito is appropriate for more intensely flavored dishes
(such as meat); a lighter soffrito works better with more delicate
dishes, such as fish.