Food recipes
Soffrito And Vegetables
Soffrito And Vegetables
Ingredients:
1 medium red onion, coarsely chopped (about 2 cups)
2 small carrots, coarsely chopped (about 1 cup)
2 celery stalks, coarsely chopped (about 1 cup)
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
½ cup extra virgin olive oil, plus more for serving
1 tablespoon tomato paste
Directions:
1 (14.5-ounce) can whole peeled tomatoes with their juices
Fine sea salt and freshly ground black pepper
1 bunch Tuscan kale, stems and center ribs removed, leaves washed and
coarsely chopped
Freshly grated Parmigiano-Reggiano cheese, for serving
1 For the lentils: Remove the outer layers from the head of garlic and cut off about ¼ inch
of the stem end to expose the cloves. Add the lentils to a large pot and cover them by 2
inches with water. Add the onion, carrot, celery, bay leaf, the head of garlic, and a couple
of pinches of salt. Bring the lentils to a boil over high heat, reduce the heat to a simmer,
and cook until the lentils are creamy and tender, about 40 minutes.
2 Remove and discard the onion, carrot, celery, bay leaf, and garlic. Using an immersion
blender, puree about one-third of the lentils. (Or scoop one-third of the lentils into a
standard blender and puree, then add back to the pot.)
3 For the soffrito: In a food processor, combine the red onion, carrots, celery, rosemary,
and thyme and pulse until the vegetables are minced. Add the mixture to a separate large
soup pot along with the olive oil. Turn the heat to high and fry the vegetables, stirring
occasionally, until they soften and color slightly, 10 to 12 minutes.
4 Add the tomato paste, canned tomatoes with their juice, and a couple pinches of salt to
the soffrito and stir. Reduce the heat to medium-high and cook for 10 minutes. Add the
kale and another pinch of salt, stirring to coat the leaves. Reduce the heat to medium and
cook for 10 minutes, until the kale is soft.
5 Pour the lentils into the pot of vegetables and stir. Add about 2 cups water, a little at a
time, to thin the soup (it can be more or less water, depending on the level of thickness
you prefer). Increase the heat to high and bring to a boil. Reduce the heat and simmer for
about 30 minutes to allow the flavors to come together. Taste and add salt, if needed.
Serve with black pepper, Parmesan, and a drizzle of olive oil.
Chickpea Crepe Sandwiches with Zucchini, Tomato, and Mozzarella
CHICKPEA CREPE SANDWICHES WITH
ZUCCHINI, TOMATO, AND
MOZZARELLA
MAKES 4 SANDWICHES
My wife, Amanda, started making gluten-free crepes (recipe follows) as a bread
alternative, and I’m nuts for them. They’re very similar to cecina, a popular Italian
street food made of chickpea flour, olive oil, salt, and water. These sturdy crepes are
the perfect portable sandwich pockets for lunch or snacks when you’re traveling. I’ve
given you my favorite sandwich version here: a combination of sautéed zucchini with
tomatoes and mozzarella.
Ingredients:
1 medium red onion, coarsely chopped (about 2 cups)
2 small carrots, coarsely chopped (about 1 cup)
2 celery stalks, coarsely chopped (about 1 cup)
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
½ cup extra virgin olive oil, plus more for serving
1 tablespoon tomato paste
Directions:
1 (14.5-ounce) can whole peeled tomatoes with their juices
Fine sea salt and freshly ground black pepper
1 bunch Tuscan kale, stems and center ribs removed, leaves washed and
coarsely chopped
Freshly grated Parmigiano-Reggiano cheese, for serving
1 For the lentils: Remove the outer layers from the head of garlic and cut off about ¼ inch
of the stem end to expose the cloves. Add the lentils to a large pot and cover them by 2
inches with water. Add the onion, carrot, celery, bay leaf, the head of garlic, and a couple
of pinches of salt. Bring the lentils to a boil over high heat, reduce the heat to a simmer,
and cook until the lentils are creamy and tender, about 40 minutes.
2 Remove and discard the onion, carrot, celery, bay leaf, and garlic. Using an immersion
blender, puree about one-third of the lentils. (Or scoop one-third of the lentils into a
standard blender and puree, then add back to the pot.)
3 For the soffrito: In a food processor, combine the red onion, carrots, celery, rosemary,
and thyme and pulse until the vegetables are minced. Add the mixture to a separate large
soup pot along with the olive oil. Turn the heat to high and fry the vegetables, stirring
occasionally, until they soften and color slightly, 10 to 12 minutes.
4 Add the tomato paste, canned tomatoes with their juice, and a couple pinches of salt to
the soffrito and stir. Reduce the heat to medium-high and cook for 10 minutes. Add the
kale and another pinch of salt, stirring to coat the leaves. Reduce the heat to medium and
cook for 10 minutes, until the kale is soft.
5 Pour the lentils into the pot of vegetables and stir. Add about 2 cups water, a little at a
time, to thin the soup (it can be more or less water, depending on the level of thickness
you prefer). Increase the heat to high and bring to a boil. Reduce the heat and simmer for
about 30 minutes to allow the flavors to come together. Taste and add salt, if needed.
Serve with black pepper, Parmesan, and a drizzle of olive oil.
Chickpea Crepe Sandwiches with Zucchini, Tomato, and Mozzarella
CHICKPEA CREPE SANDWICHES WITH
ZUCCHINI, TOMATO, AND
MOZZARELLA
MAKES 4 SANDWICHES
My wife, Amanda, started making gluten-free crepes (recipe follows) as a bread
alternative, and I’m nuts for them. They’re very similar to cecina, a popular Italian
street food made of chickpea flour, olive oil, salt, and water. These sturdy crepes are
the perfect portable sandwich pockets for lunch or snacks when you’re traveling. I’ve
given you my favorite sandwich version here: a combination of sautéed zucchini with
tomatoes and mozzarella.
Printed from https://recipe.bluelayer.org/recipe/63523/soffrito-and-vegetables