soffritto
noun/səˈfɹiːtəʊ/ · /səʊˈfɹiːtəʊ/
Etymology Borrowed from Italian soffritto (literally “gently fried”). Doublet of sofrito.
1
Cooking, Food, Lifestyle A fried mixture of chopped onions, carrots and celery, used as the beginning point of a dish, especially in Italian cuisine; may also contain garlic, shallot, and leek.
- Most European cultures use a patiently chopped, heated and stirred vegetable mixture, such as a mirepoix or soffritto, always including members of the onion family, and Pollan explores the chemistry of these, as well as their adaptive value.2013 May 22, Paul Levy, “Cooked: A Natural History of Transformation by Michael Pollan – review”, in The Guardian: