Cooking on vacation:
the basis for the sauce ready for use ...

This year I decided to give myself almost all of June to the sea! And at this point, after having taken possession of the small two-room apartment a stone's throw from the sea, I went to work to be able to cook a bit of everything.

The first fundamental thing, at least for me, is to have a good base of vegetables for the sauté.
Already at home I find it uncomfortable having to prepare the mince every time: let alone a stone's throw from the beach!

So I passed by the ortolana, I pulled up a nice leek, a couple of carrots, two stalks of celery and, armed with cutting board, knife and mini-mandoline, after having washed and cleaned the vegetables I started the preparation.

It didn't take me too long either because I made sure I had a working freezer available: the chopped vegetables put in a bag in the freezer and then stretched out, when they are taken out for use and beaten (still in the bag) with a wooden cutting board they are minced even finer!

More or less the system I use for mine parsley always ready. 

And the next day everything is ready to prepare a nice tasty tomato sauce.

ADVICES AND NOTES:

• At home, of course, with the food processor I can cut the vegetables into very thin strips which then, with two quick knife passages, become a fantastic brunoise (which, if prepared in good quantity, goes well in the freezer down in the pantry ...)