Carota

Cooking practices are reflected in market ladies’ offerings of aromatics: you find in Tuscany a little bunch of odori already prepared for the soffritto, the point of departure in cooking many things. The bunch consists of two carrots, two or three slender leeks (sometimes wild ones, sometimes the long slender lungo d’irwerno), some stems of single-leaved parsley and some oisedano (celery grown for its leaves and not blanched – the familiar blanched celery is sedano da costep, and sometimes spring onions; all to be chopped and simmered in oil before being used in the cooking of rice, beans, birds, game, fish.