Belcher Gastronomique

A cheerily unalphabetical dictionary of food terms

Soffritto

Soffritto is an Italian term referring to various incarnations of a base common to a wide variety of Italian dishes. A basic soffritto typically consists of chopped onions, parsley, and carrots or celery fried in olive oil (though butter, or a combination of oil and butter may be used, especially in the North of Italy). Though there are many regional variations, the soffritto is ubiquitous as a first step in the preparation of risotto, marinara and other ragu, soup, and many other dishes.

“Was there ever a dish more misunderstood than spaghetti Bolognese?… Some vague folk memory of the soffritto (the sautéed mix of onion, parsley and carrots and celery that forms the base of almost every Italian pasta sauce) dictated that carrots were usually present, but usually accompanied by all sorts of surprising vegetable additions.”

– Heston Blumenthal, In Search of Perfection, p. 172

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January 6, 2010 Posted by | S, So, Sof | , | Leave a comment