How to make the soffritto

To make the soffritto, first prepare the vegetables. For the brunoise carrots: peel and trim the carrot 1, then divide it into two pieces of the same length 2 and even out the sides to get a regular shape. Cut each piece into thin slices (the thickness should be between 1 mm and 3 mm or 1/32 to 1/8 of an inch) 3.

Stack the slices and cut them lengthwise to obtain sticks of the same thickness 4. Finally, cut the sticks into cubes, always between 1 mm and 3 mm (1/32 to 1/8 of an inch) 5. You will need 3.5 oz of brunoise carrots 6.

Proceed in the same way with the celery: trim the base 7 and the leaves, then divide the stalk into 2-3 pieces of the same length 8 and even out the sides. Cut each piece into thin slices of the same thickness as the carrots 9.

Cut the slices lengthwise to obtain sticks of the same thickness 10. Finally, cut the sticks into cubes 11. You will need 3.5 oz of brunoise celery 12.

For the onion, proceed as follows (you can wet the knife blade to avoid eye irritation): peel the onion and cut it in half, then remove the inner sprout 13. Place the two halves on the cutting board and make horizontal cuts, about three-quarters through the onion 14. Then do the same vertically, again without going all the way through 15.

At this point, slice the onion from top to bottom to get cubes 16, then chop them finely with a knife 17. You will need 3.5 oz of brunoise onion 18.

To cook the soffritto, heat a wide saucepan with medium-low sides, add the oil 19 and warm it up. Add the celery, carrots 20, and onion 21.

Add salt immediately 22 and stew the vegetables over medium-low heat for about 15 minutes, stirring often 23. The vegetables should not take on color but become translucent. The soffritto is ready to be used 24!