Currently viewing the tag: "soffritto"

This is a fairly quick dish to assemble, especially if you have soffritto on hand. Since much of the flavor for this dish comes from the tomato and basil, be sure to use flavorful tomatoes and fresh basil. Having a spritzer/atomizer for oil makes this dish easier still to make, and I recommend one as it makes it so simple to get just the right amount of oil onto vegetables instead of soaking them. If you do not have one, use a small bowl or plate with some oil and use a brush. Although the instructions seem long, once you have done this it will be a snap the next time. I like basil for this recipe, but if you do not have any to hand, try it with something else such as a tablespoon of marjoram or oregano, or some sage, or whatever strikes your fancy.

Continue reading »

Tagged with:
 

One day I read about how some Southern cook did her beans, and had to try it. I was so happy I did. This method produces meltingly tender beans that are sweet and have a full bean flavor, but the beans hold their shape. Just remember, patience is a virtue! Don’t keep checking the pot, stirring it, or otherwise messing with it. And you can’t hurry it. But it really is worth the wait.

Continue reading »

Tagged with: