The Guardian Cook supplement, October 17, 2015

  • To make a big batch of soffritto (page 2)

    from The Guardian Cook supplement, October 17, 2015 The Guardian Cook supplement, October 17, 2015

    • Categories: How to...; Cooking ahead; Italian; Vegetarian
    • Ingredients: garlic; carrots; white onions; celery; whole cloves
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  • To make a big batch of soffritto

    • wester on April 09, 2018

      This really makes a very big batch of soffrito. I halved it and I still made three meals with it, meaning it was difficult to use it all before it went bad. Luckily it should be not too difficult to quarter the recipe. It was nice as a base for recipes but I don't think this particular flavor combination is really my thing.

  • The speedy soup: Chickpeas and cabbage soup (Zuppa di verza e ceci)

    • wester on March 20, 2018

      I found this disappointing - it tasted thin. My husband really liked it though. When making this again, I will greatly increase the spices, soffrito and tomato, and decrease the water. Also, when you have to chop up a whole cabbage and more, I wouldn't say most of the chopping has been done already, or that the soup is "speedy". And how do you brown a whole cabbage in 5 minutes over a low heat? He must have a different idea of "low".

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  • Published Oct 17 2015
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Cook is a Saturday supplement to The Guardian newspaper; it includes food and drink features and recipes.