Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Definitely my base of soffritto is onion, carrot and celery. Italians are garlophobic, the garlic is only whole and when has a little bit of color you take it out. Sometimes my soffritto has a little pancetta in it.
My other trinities are: butter, sage and pancetta if I want to dress pasta my northerner grandmother style.
Garlic, oil and peperoncino Southern style (I never chop the garlic 😁 so we can discard it)
Oil, garlic and anchovies is my other
scallion, ginger and chillies too
Definitely my base of soffritto is onion, carrot and celery. Italians are garlophobic, the garlic is only whole and when has a little bit of color you take it out. Sometimes my soffritto has a little pancetta in it.
My other trinities are: butter, sage and pancetta if I want to dress pasta my northerner grandmother style.
Garlic, oil and peperoncino Southern style (I never chop the garlic 😁 so we can discard it)
Oil, garlic and anchovies is my other
scallion, ginger and chilliest too
Definitely my base of soffritto is onion, carrot and celery. Italians are garlophobic, the garlic is only whole and when has a little bit of color you take it our. Sometimes my soffritto has a little pancetta in it.
My other trinities are: butter, sage and pancetta if I want to dress pasta my northerner grandmother style.
Garlic, oil and peperoncino Southern style (I never chop the garlic 😁 so we can discard it)
Oil, garlic and anchovies is my other
scallion, ginger and chilliest too
By gulfporter,
