componentL1 · basicHistory unverifiedscratch: kitchen
Soffritto
soffritto · aromatic · Italian
About
An Italian aromatic base of gently cooked onion (often with carrot and celery or other soffritto members). It underpins ragù and many savory sauces.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Soffritto / sofrito-type aromatic bases appear across Mediterranean and related cuisines under related names. This entry stays at that general level.
Sources
- General Mediterranean aromatic-base teaching
Skill ladder
- L1 Soffritto · this page
- L2 Slow soffritto
- L3 Battuto soffritto
Uses
- Mirepoix 240 g
- Olive oil 40 g
- Minced garlic 6 g
Preparations used
Used in
- Minestrone dish
- Osso buco dish
- Advanced Osso buco dish
- Classic Osso buco dish
- Battuto ragù pasta dish
- Ratatouille dish
- Advanced Ratatouille dish
- Classic Ratatouille dish
Similar in this layer
- Battuto soffritto 0.94
- Slow soffritto 0.94
- Mirepoix 0.45
- Classic vegetable stock 0.44
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 120.0 g Yellow onionpath soffritto → mirepoix → diced-onion → yellow-onion
- 60.0 g Carrotpath soffritto → mirepoix → diced-carrot → carrot
- 60.0 g Celerypath soffritto → mirepoix → diced-celery → celery
- 40.0 g Olive oilpath soffritto → olive-oil
- 6.0 g Garlicpath soffritto → minced-garlic → garlic