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“From Emanuela Stucchi's 'Italian Vegetarian Cooking'. A base recipe for many Italian dishes.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a pot and add the garlic, frying for a few minutes over high heat.
  2. Add the carrot, onion, bay leaf and celery.
  3. Continue frying for 5 minutes, stirring well.
  4. Pour in the wine and continue cooking until it has evaporated.
  5. Lower the heat, season to taste with herbs and seasonings, cover and continue to cook for 15-30 minutes depending on what your soffritto is being used for.
  6. Stir occasionally and add a little water to keep it moist if needed.

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