"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Basic Sofrito Recipe

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This recipe for Basic Sofrito, by , is from The Lopez Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Salerno

Category:
Category:

Ingredients:  
Ingredients:  
2 medium yellow onions
1 bunch Italian parsley, washed
1 medium to large red pepper, washed
10-12 cloves of garlic

Directions:
Directions:
Peel the onions and cut into large chunks. Remove the veins, stem and seeds from the red pepper and cut into large chunks. Remove any brown leaves or ends from the parsley. Peel the garlic.

Put all ingredients into a blender or food processor and blend until smooth. Pour into 2 ice cube trays and freeze. Once frozen, pop the cubes into a freezer bag and store.

To use, add one or two frozen cubes to a pan with some oil. Cook on medium low until cube melts (don't let it burn). Now you can add whatever other ingredients you want.

Number Of Servings:
Number Of Servings:
12-24
Preparation Time:
Preparation Time:
15 minutes + freezing time
Personal Notes:
Personal Notes:
My mother always made huge jars of sofrito, and then she got the bright idea to freeze it. This is a time saver and it makes meat, poultry and rice dishes taste so much better!

 

 

 

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