https://camponodc.com/ Italian technique for the everyday kitchen. en Wed, 09 Sep 2026 09:00:00 GMT https://camponodc.com/battuto-vs-soffritto/https://camponodc.com/battuto-vs-soffritto/Wed, 09 Sep 2026 09:00:00 GMTBattuto usually identifies a chopped aromatic preparation; soffritto emphasizes cooking it in fat as a flavor base. https://camponodc.com/how-to-store-soffritto/https://camponodc.com/how-to-store-soffritto/Tue, 08 Sep 2026 09:00:00 GMTYou can freeze cooked soffritto or its raw chopped vegetables, but label them separately. https://camponodc.com/soffritto-ratio-onion-carrot-celery/https://camponodc.com/soffritto-ratio-onion-carrot-celery/Tue, 08 Sep 2026 09:00:00 GMTA soffritto ratio of 2:1:1 means two parts onion, one part carrot and one part celery; equal parts are another published approach. https://camponodc.com/how-to-make-soffritto/https://camponodc.com/how-to-make-soffritto/Sat, 05 Sep 2026 09:00:00 GMTMake soffritto by finely and evenly chopping onion, carrot, and celery, then cooking them gently in olive oil, butter, or both. https://camponodc.com/passata-vs-crushed-tomatoes/https://camponodc.com/passata-vs-crushed-tomatoes/Sat, 05 Sep 2026 09:00:00 GMTPassata is smooth, strained tomato puree with skins and seeds removed, while crushed tomatoes retain fine or chunky pulp in juice. https://camponodc.com/finish-pasta-in-sauce/https://camponodc.com/finish-pasta-in-sauce/Sun, 19 Jul 2026 09:00:00 GMTTo finish pasta in sauce, move it from the boiling water when it is still slightly firmer than you want to eat. https://camponodc.com/soffritto-vs-mirepoix/https://camponodc.com/soffritto-vs-mirepoix/Sun, 19 Jul 2026 09:00:00 GMTSoffritto and mirepoix are related aromatic foundations, often built from onion, carrot, and celery.