• 1 carrot
  • 1 white or yellow onion
  • 1 rib of celery
  • EVOO
  • water


  1. Finely dice the onion
  2. Peel and finely dice the carrot
  3. Peel the back side of the celery and finely dice
  4. Put the extra virgin olive oil in a pan 10 heat and then add the chopped onion, carrots and celery 
  5. Cook over medium heat constantly stirring  for about 10 minutes or until the onion has become completely transparent
  6. To speed up cooking, you can also add about ⅓ cup of white wine or water after about 5 minutes 


As a side note, cutting the veggies soffritto can be a little bit of a tedious process.  My mother in law taught me that a good way to go about it is to make a large amount all in one go and place the remaining ingredients (raw) unto an ice cube tray with a tiny bit of water.  Then you just pop out the frozen sections throw them into a freezer bag and grab a cube whenever you need one!

Soffritto aka: the holy trinity, is the base of many, many dishes in Italian cuisine.  It is a simple mix of finely diced onion, celery and carrot. It is seen in many cuisines throughout Europe, know as mirepoix in France and Suppengrun in Germany.  Its a basic formula and things can be added to compliment each specific dish. I often add garlic and parsley when I am cooking my soffritto and other aromatics depending on the recipe.  

With this basic method you can build the base to a world of recipes, buon appetito! 

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