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Everything on Market Day Cucina, organised by topic.

Italian Foundations

• Battuto vs. Soffritto: Read the Recipe's Next Step — Battuto usually identifies a chopped aromatic preparation; soffritto emphasizes cooking it in fat as a flavor base.
• How to Make Soffritto: A Step-by-Step Guide — Make soffritto by finely and evenly chopping onion, carrot, and celery, then cooking them gently in olive oil, butter, or both.
• Can You Freeze Soffritto? Raw and Cooked Storage — You can freeze cooked soffritto or its raw chopped vegetables, but label them separately.
• Passata vs. Crushed Tomatoes: Which Should You Use? — Passata is smooth, strained tomato puree with skins and seeds removed, while crushed tomatoes retain fine or chunky pulp in juice.
• Soffritto Ratio: Measure Onion, Carrot and Celery — A soffritto ratio of 2:1:1 means two parts onion, one part carrot and one part celery; equal parts are another published approach.
• Soffritto vs. Mirepoix: What Changes in the Pan — Soffritto and mirepoix are related aromatic foundations, often built from onion, carrot, and celery.

Pasta Skills

• How to Finish Pasta in Sauce for Better Texture — To finish pasta in sauce, move it from the boiling water when it is still slightly firmer than you want to eat.