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hpr_transcripts/hpr2735.txt

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+Episode: 2735
+Title: HPR2735: Soffritto
+Source: https://hub.hackerpublicradio.org/ccdn.php?filename=/eps/hpr2735/hpr2735.mp3
+Transcribed: 2025-10-19 15:58:42
+
+---
+
+This is HBR episode 2007-135 entitled, Sofrito, and in part on the series, Cooking.
+It is hosted by Tony HUNAK80H1212 and in about two minutes long and carrying a clean flag.
+The summary is a short episode on a common cookery technique.
+This episode of HBR is brought to you by an honesthost.com.
+Get 15% discount on all shared hosting with the offer code HBR15, that's HBR15.
+Better web hosting that's honest and fair at An Honesthost.com.
+Hi, this is Tony Hughes in Blackpool in the UK, an ablated, happy new year at all in HBR land.
+Kenneds are recently made a call for more shows as the queue's getting a little light at the moment,
+so I was pondering on what to offer about.
+You may know from a couple of my previous shows that as well as being into tech in Linux,
+I'm also a keen cook and try to prepare as much of the food we eat at home from scratch as possible.
+One of the keys to a good dish is a base of sweated vegetables such as onion, celery, carrot and garlic,
+which when cooked in olive oil is called Sofrito in Italian cookery.
+In other parts of the Mediterranean and Latin America where European settled,
+this base two dishes may include other vegetables such as peppers, tomatoes, mushrooms,
+and it has all the names such as miro poir.
+But the idea is the same to give a base flavor to soups, sources, risottoes and stew-type dishes.
+Although it's not called the same thing, this is also replicated in Asian cookery,
+where spices and other aromatics, which include such as ginger, lemongrass, chilies,
+cumin and coriander seeds, are the base for many dishes over there.
+While it's not obligatory to start a dish in this way,
+if you use a base of flavors like this when cooking, you'll find that your finished dish
+has a more complex and deep flavor at the end, so if you don't do it at the moment, give it a try.
+A simple starter is to make a tomato sauce for pasta,
+using a base of finely chopped onion, celery, carrot and garlic.
+Soften all of the vegetables in a pan with some olive oil.
+Then after these have softened, add a tin of tomatoes or a jar of pissata, which is just sub-tomatoes.
+Reduce for 10 or 15 minutes until all the flavors combine and the sauce slits,
+and use as a sauce over pasta with grated cheese.
+So, that's a great dish to start with if you're not a confident cook.
+So, that's the end of this episode for HPR.
+I'll try and record something else in the near future, and I'll see you all down the road again.
+Bye for now.
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