Prep once, eat for months: a step-by-step guide to sautéing, freezing and stocking summer meals

During the summer, vegetables are often plentiful, and it’s easy to end up buying more than you need. Preparing a soffritto in advance helps you use them up before they lose their freshness and allows you to better plan your lunches and dinners.

Frozen soffritto can be used for:

• tomato sauces and meat sauces;
• risottos and grain dishes;
• soups, pureed soups, and broths;
• legumes and stews;
• pan-cooked vegetables.

It’s a simple base, but it adds aroma and flavor to countless recipes.

To make a good supply, you'll need:

• 1 lb onions;
• 1 lb carrots;
• 1 lb celery.

The quantities can be adjusted to suit your taste. If you prefer a sweeter flavor, you can slightly increase the amount of carrots, while those who prefer a more aromatic base can add a few celery leaves.

It’s best not to include too many herbs. Parsley, basil, garlic, or leeks can be added directly while preparing the recipe, so the frozen sautéed vegetables will remain more versatile.

It's very easy to make:

1. Wash the celery and carrots thoroughly.
2. Peel the onions and remove any damaged parts.
3. Dry all the vegetables thoroughly.
4. Cut them into smaller pieces.
5. Chop them with a knife or in a food processor.
6. Mix the ingredients in a bowl.
7. Divide the mixture into small portions.
8. Write the date on the containers and store them in the freezer.

The mixture shouldn’t become a paste. It’s best to leave small, uniform pieces, which will retain a pleasant texture during cooking.

Drying is important: freezing vegetables while they’re still wet can cause ice crystals to form and make the mixture too dense.

To make convenient portions, you can use ice cube trays. Just fill each compartment with the sautéed mixture, press down lightly, and freeze.

Once the cubes are solid, you can transfer them to a freezer bag. This makes it easy to take out only the amount you need.

Alternatively, you can spread the sautéed mixture in a bag to form a thin layer. Before freezing it, it’s a good idea to create small compartments by pressing down on the bag with the handle of a spoon.

Yes, the soffritto can be frozen raw after washing, drying, and chopping the vegetables.

There’s no need to add oil. You can pour extra-virgin olive oil directly into the pot when cooking, adjusting the amount according to the recipe.

Raw soffritto is convenient because it can be used in different ways each time by adding spices, herbs, or other ingredients.

Frozen soffritto can be stored for about three or four months. After this time, it may lose some of its aroma and texture.

To avoid any confusion, it’s important to always write the date of preparation on the bag or container. It’s best to prepare realistic amounts, avoiding filling the freezer with mysterious orange cubes that are bound to be forgotten.

In most cases, there’s no need to thaw it. You can add the portion directly to the pan with a drizzle of oil.

At first, the vegetables will release a little water. Just let it evaporate over moderate heat and continue cooking until the sautéed vegetables are tender and fragrant.

This method is ideal for sauces, ragù, risottos, soups, and legumes.

The amount depends on the dish. A cube about the size of an ice cube may be enough for a recipe serving two people.

For a pot of meat sauce, a hearty soup, or a meal for the whole family, you may need two or three portions.

It’s best to make small cubes: adding one is easy, whereas breaking up a frozen block right before dinner is definitely less pleasant.

To make a convenient, long-lasting sauté, you need to avoid a few mistakes:

• freezing vegetables while they’re still wet;
• chopping the mixture until it becomes creamy;
• preparing portions that are too large;
• forgetting the freezing date;
• refreezing the soffritto after it has thawed completely.

By following these simple tips, your summer soffritto will become a convenient staple you can use for months.

It takes very little time to prepare, but it speeds up the preparation of countless recipes. Once you’ve tried it, you’ll find it hard to go back to chopping celery, carrots, and onions every time you put a pot on the stove.