Battuto

In Italian, 'battuto' (translates as 'beaten') is a combination of finely chopped aromatics, sometimes including a meat (pancetta, bacon, prosciutto) that have been sauteed briefly in olive oil. In French cuisine it's called mirepoix.  It's served alongside or over grilled, broiled or sauteed meat, poultry or fish or added to cooked vegetables or piled on bread! Battuto makes an ordinary dish EXTRAordinary!

In a pan, heat 4 Tblsp. olive oil until hot & add FINELY DICED vegetables - if you decide to use meat, add it first (1/2 cup) and cook for a while until cooked or heated through:

2 cups onions

1 cup celery

1 cup carrots

1 cup parsley

8 cloves garlic

Saute over medium heat until vegetables are soft & translucent but not mushy (stir in some crushed red pepper flakes for some heat, if that suits you).

Season with salt & pepper.

I'm planning to grill some steaks today & we'll have some battuto to spoon over them for an added zing!