SOFFRITTO RECIPE RECIPES

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PASTA E FAGIOLI RECIPE | BON APPéTIT



Pasta e Fagioli Recipe | Bon Appétit image

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.

Provided by Carla Lalli Music

Yield 4–6 servings

Number Of Ingredients 14

8 oz. dried medium white beans (such as cannellini), soaked overnight if possible
Kosher salt
4 carrots, scrubbed, coarsely chopped
1 leek, white and pale green parts only, halved lengthwise, coarsely chopped
6 garlic cloves
⅓ cup extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
1 smoked ham hock
1 15-oz. can whole peeled tomatoes
1 bunch Tuscan kale, ribs and stems removed, leaves torn
1–2 Parmesan rinds (optional)
2 bay leaves
8 oz. small pasta (such as ditalini)
Finely grated Parmesan, crushed red pepper flakes, and crusty bread (for serving)

Steps:

  • If you haven’t soaked the beans, do a power soak: Place beans in a large pot, cover with water by 1", and bring to a boil over high heat. As soon as the water comes to a boil, remove pot from heat, stir in a palmful of salt, cover pot, and let beans sit 1 hour.
  • Pulse carrots, leek, and garlic in a food processor until finely chopped. Heat ⅓ cup oil in a large pot or Dutch oven over medium. Add chopped vegetables, season generously with salt and pepper, and cook, stirring often, until vegetables start to sweat out some of their liquid, about 4 minutes. The goal at this stage is to slow cook the soffritto until the vegetables are very soft but have not taken on any color. Reduce heat to medium-low, cover pot, and cook, stirring every 5 minutes or so and reducing heat if mixture starts to brown, until vegetables are softened and juicy, about 15 minutes. Add ham hock and cook, uncovered, stirring and scraping bottom of pot every 5 minutes, until soffritto is starting to brown in places and has lost at least half of its volume, about 10 minutes more.
  • Add beans and their soaking liquid, tomatoes, and kale; season with salt and pepper. Bring to a boil, then add Parmesan rinds (if using) and bay leaves. Reduce heat to medium-low and bring to a gentle simmer. Cook soup with lid askew, adding water (or stock, if you have it) as needed to keep beans submerged by 1", until beans are very tender, 1–3 hours, depending on size and age of beans. Fish out and discard Parmesan rinds. Remove ham hock and use a fork to pull meat off the bone. Return meat to soup; discard bone and any large pieces of fat.
  • Cook pasta in a large pot of boiling well-salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain pasta and add to soup, then taste and season with more salt and pepper if needed. (Do not try to skip a step by cooking the pasta in the soup. The noodles will absorb all the available liquid and the liquid will be thick and gummy.)
  • Divide soup among bowls. Top with Parmesan, drizzle with oil, and sprinkle with red pepper flakes. Serve with bread for dunking.

JOSH HARTNETT’S PORK RAMEN | JAMIE OLIVER SOUP RECIPES



Josh Hartnett’s pork ramen | Jamie Oliver soup recipes image

Josh is a bit of a ramen addict, and has a favourite noodle bar in almost every city he’s been to! While it seems simple and comforting, homemade ramen is serious business. This isn’t a dish for the faint-hearted, but the flavour that you get from carefully making all the different pieces of the puzzle and bringing them together in one beautiful bowlful is really mind-blowing. I hope you enjoy!

Total Time 4 hours 30 minutes

Yield 6

Number Of Ingredients 18

1 x Marinated eggs
1 x Ramen noodles or 450g dried ramen noodles
750 g higher-welfare pork belly skin off
10 g coarse kosher salt
20 g soft light brown sugar
30 ml low-salt soy sauce
1 onion
4 cloves of garlic
3 cm piece of ginger
1 tart green apple
1 tablespoon canola or rapeseed oil
75 ml sake
75 ml mirin
100 ml low-salt soy sauce
1 litre quality organic chicken stock
1 litre dashi
3 spring onions
1 fresh red chilli

Steps:

    1. The day before you’re going to cook, make the Marinated eggs and prep the pork. Sit the pork in a tray, sprinkle with the kosher salt and the sugar, drizzle over the soy, then rub all over. Cover and marinate in the fridge overnight.
    2. The next day, preheat the oven to 160ºC/325ºF/gas 3.
    3. Remove the pork from the marinade, brushing off the excess salt and sugar. Place in a snug-fitting roasting tray, cover with tin foil and roast for 4 hours, or until super-tender, reserving the fat from the tray.
    4. Meanwhile, make the Ramen noodles.
    5. For the apple soffritto, peel and very finely chop the onion, garlic, ginger and apple (discarding the core). Place in a pan with the oil on a low heat and fry gently for 45 minutes, or until softened but not coloured, stirring regularly, then remove from the heat.
    6. For the shoyu tare, pour the sake and mirin into a pan and bring to the boil on a high heat. Leave to bubble away for 4 minutes, then reduce the heat to low, add the soy and apple soffritto, cook for an additional 5 minutes, then remove from the heat.
    7. When you’re getting ready to serve, make your broth: bring the stock and dashi to the boil in a large pan, then simmer over a medium heat for 5 minutes. Put a pan of water on to boil for the noodles, then thinly slice the pork.
    8. Get yourself six warm bowls. Spoon 1 tablespoon each of the shoyu tare and reserved pork fat into the bowls, then divide up the broth. Cook the noodles in the pan of boiling water for 45 seconds (or according to the packet instructions), then remove, shaking off any excess water.
    9. Divide between the bowls, using chopsticks to separate, if needed. Top each bowl with slices of pork and a halved marinated egg. Trim and finely slice the spring onions and chilli (deseed if you like), and scatter over the top to finish.

Nutrition Facts : Calories 349 calories, FatContent 15.9 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 32.1 g protein, CarbohydrateContent 19.7 g carbohydrate, SugarContent 13 g sugar, SodiumContent 3.5 g salt, FiberContent 1 g fibre

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PASTA E FAGIOLI RECIPE | BON APPéTIT
The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.
From bonappetit.com
Reviews 4.7
  • Divide soup among bowls. Top with Parmesan, drizzle with oil, and sprinkle with red pepper flakes. Serve with bread for dunking.
See details


PASTA E FAGIOLI RECIPE | BON APPéTIT
The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.
From bonappetit.com
Reviews 4.7
  • Divide soup among bowls. Top with Parmesan, drizzle with oil, and sprinkle with red pepper flakes. Serve with bread for dunking.
See details


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Sofrito (Spanish, pronounced ), sofregit (), soffritto (Italian, pronounced [soffritto]), or refogado (Portuguese, pronounced [ʁɨfuɣaðu]) is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil.. In modern Spanish cuisine, sofrito …
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SOFRITO - WIKIPEDIA
Sofrito (Spanish, pronounced ), sofregit (), soffritto (Italian, pronounced [soffritto]), or refogado (Portuguese, pronounced [ʁɨfuɣaðu]) is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil.. In modern Spanish cuisine, sofrito …
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MIREPOIX - WIKIPEDIA
In Italian cuisine, in a particular type of soffritto, onions, carrots and celery are chopped to form a battuto, and then slowly cooked in butter or olive oil, becoming soffritto. It is used as the base for most pasta sauces, such as ragù (ragout), but occasionally it can be used …
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This classic panettone recipe from Andrea Tortora requires some careful timing and a bunch of patience, but the result is well worth it. Panettone is a true symbol of Italian Christmas, complex, subtle, aromatic and simply delicious.If you find this recipe intimidating, you could always buy his spectacular panettone …
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SOFRITO - WIKIPEDIA
Sofrito (Spanish, pronounced ), sofregit (), soffritto (Italian, pronounced [soffritto]), or refogado (Portuguese, pronounced [ʁɨfuɣaðu]) is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil.. In modern Spanish cuisine, sofrito …
From en.m.wikipedia.org
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MIREPOIX - WIKIPEDIA
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From en.m.wikipedia.org
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This classic panettone recipe from Andrea Tortora requires some careful timing and a bunch of patience, but the result is well worth it. Panettone is a true symbol of Italian Christmas, complex, subtle, aromatic and simply delicious.If you find this recipe intimidating, you could always buy his spectacular panettone …
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RED PESTO RECIPE - GREAT ITALIAN CHEFS
The word pesto simply means ‘to pound’ or ‘to crush’ in Italian. Traditional green pesto, or pesto alla genovese to give it its proper name, is a simple mixture of basil, pine nuts, Parmesan and olive oil. Red pesto …
From greatitalianchefs.com
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