To prepare Neapolitan soffritto, start by cutting the offal: cut the pieces of spleen, heart, liver, and lung into cubes of 1-1.5 inches (1-2-3). Transfer everything into a bowl and rinse the ...

Zuppa forte traditionally was made with odds and ends of meats, including offal, but in our cookbook, “Milk Street 365: The ...

Saffron soffritto: Sweat all ingredients except garlic on low; cover with a lid to trap steam to avoid caramelizing. Cook for 45 minutes without allowing the vegetables to color, or until the ...

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Zuppa forte, also known as zuppa di soffritto, is an old-school Neapolitan dish made by slow-cooking meats with garlic and other aromatics, along with tomatoes and preserved chilies, until reduced ...