Food & Wine USA_The Italian Table 2019

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

1. Roughly chop celery, onion,
   carrot, and parsley by quickly
   and consistently rocking a
   mezzaluna over the vegetable
   mixture on a cutting board.


2. 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