(Italian) A base for soups made from fried vegetables.
Found on
http://www.encyclo.co.uk/visitor-contributions.php
Soffritto is a combination of vegetables — carrots, onions, celery, and garlic — that are chopped and slowly cooked in butter, olive oil, or lard until they wilt and become aromatic. Soffritto is the starting point in building layers of flavor in most Italian dishes, and is often added to meat, fish, pasta, or rice.
Found on
https://garrubbo.com/italian-food/glossary/
A battuto (q.v.) of aromatic vegetables, most typically onion, carrot and celery, sauteed in oil and/or butter to bring out its flavors and used as a flavor base for countless sauces, soups and stews.
Found on
https://memoriediangelina.com/glossary/
No exact match found.
