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Published 1986
The Italian soffritto normally consists of a little handful of fragrant herbs โ parsley, dill, sedano (green celery, cultivated as a herb, not a vegetable, and unblanched), thyme, savory, rosemary โ and aromatic vegetables โ onion, leek, garlic, carrot โ very finely chopped, simmered in oil before the meat, beans, fish or whatever it is, is added, the moment they begin to colour.
ยฉ 1986 All rights reserved. Published by Prospect Books.
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