Dec 7, 2025
Bruschette con soffritto @ Malocchio Pub
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Bruschette con soffritto @ Malocchio Pub
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Ieri mattina il taglio del soffritto per il ragù m'è venuto piuttosto patriottico. 🙀
Ma il mio è un orgoglio italiano che comincia e finisce in cucina.
Per il resto, la mia patria è l'italiano e il dialetto napoletano la mia lingua madre.
(ma un orgoglio piccolo piccolo perché quello grande è un orgoglione)
( (( parola di aitan )) )
- Come fa un uomo a esercitare il potere su un altro uomo?
- Facendolo soffrire.
I was inspired to make some #ragu with a proper #soffritto and was...intimidated by the amount of #OliveOil necessary to do it right. Absolutely worth it, however, as it gave the sauce a velvetiness that just #beef and #sausage wouldn't have done alone. A transcendent way to eat #spaghetti. #JadziaCooks https://www.instagram.com/p/CJzZGCqHjy8/?igshid=sfnvzkxnv5e1
Ogni volta che scende qui nel profondo sud mio fratello Carmine, il soffritto a tavola non può mancare.
Oggi l'ho mangiato con ulteriore partecipazione, considerando che domani Donatella Schisa presenta questo libro qua di letteratura e ricette locali in cui un capitoletto è toccato a me e al soffritto napoletano (la salsa densa, piccante e 'nzevata di interiora di maiale, con cui condiamo freselle, pane raffermo, ziti, spaghetti, bucatini e vermicelli).
Se siete in zona, non mancate.
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Soffritto di agnello da latte
every meal I really like starts with: garlic, ginger, onions, bell peppers, carrots, celery. I can have that on its own with rice or I can add anything to it and it's good. Add meat and "asian spice mix" and it's stir fry. Add tomatoes, potatoes, corn, chickpeas, and a half pint of stock (or more or less who cares get as wet with it as you want) and it's a stew (bay leaves, tons of black pepper, whatever you like for spices). Add just the tomatoes and some "Italian spice mix" and it's pasta sauce (blend it all up if you like it smooth, add meat, do whatever). I usually add jalapeños or habaneros. It's always basically the same but it's different every time.
I'm still not sick of it.
Carrots, Onions, Celery and Potatoes
‘Soffitto, is an aromatic mix of onion, carrot and celery, is the base for most sauces, soups, stews and braises in Italian cuisine. A ratio of 2:1:1 of onion, carrot and celery is generally agreed on, but some regions of Italy prefer to include other aromatics such as garlic, parsley, rosemary and bay. In some instances, bacon or pancetta is also added for an even richer flavour base. Soffitto…
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