Mirepoix or sofrito?
- Veggo May 23, 2011 08:37 PM
Which is your preferred platform for many stovetop dishes? Standard onion-carrot-celery mirepoix, or sofrito, which varies, so let's use garlic-sweet onion-sweet pepper sofrito slow cooked w/oo for this exercise.
Sofrito more often then not. I almost always have onion, bell pepper and garlic in stock.
If I have fennel scraps (tops and outer layers that aren't suitable for salad) I'll dice that up.
Of late I've been buying Chinese celery instead of the regular. It's smaller in cross section, and more intensely flavored.
For me, definitely the first for the reason that the flavors are subtler to me and it's easier to build on the first profile with all the other aromatics added in later. As in, I can tame or flame the first, but all I can do with the second is flame it, after a certain point. One exception; if the dish is strictly based on a Mexican/Spanish profile, I'll run with the second.
In Italian cuisine it's called Battuto or Soffritto and is a combination of chopped garlic, onion, carrot, celery and flat leaf parsley. I use it as the starter aromatics for sauces, roasts and braises. I usually add crushed red pepper flakes also.