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Soffritto

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By Patience Gray

Published 1986

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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.

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