Flavor Bases Part IV: Tuscan

Tuscan

Three Methods of Creating Tuscan Flavor Bases

• Odori - A blend of vegetables and herbs that are sautéed in extra-virgin olive oil. The most common combinations are celery, carrots, garlic, onion, parsley and other herbs, such as rosemary, bay or thyme. This serves as a flavor base for ninety percent of Tuscan recipes.

• Soffritto - The result of sautéing the vegetables and herbs that comprise the Odori.

• Insaporire - An infusion of flavor. The Tuscan cook takes the Soffrito and uses it as an infusion of flavor into many recipes that inspire them.

All of this was gathered and collected from books and websites. I would just cut and paste into a word document for my notes. If anyone recognizes their work please let me know so I can credit you.

Hope this inspires you,

Robert