basic to several recipes is odori, that gift at the frutta e verdura tucked into your shopping bag as you leave. With the odori, you make a trito, a mince of the vegetables, which are then sauteed in olive oil until softened.
Finely chop 2 carrots, 2 stalks celery, 1 onion, 2 cloves garlic, and a handful of parsley. Saute in 2 tablespoons olive oil until golden.
“Less is more” applies directly to this and other Tuscan recipes, which tend to have few ingredients. Vegetables and meats, especially, are served with total assurance that they speak very well for themselves.
Mayes, Frances. “Odori.” Recipe. In Tuscany. New York: Broadway, 2000. 188.