soffritto

See also: soffrito, sofritto, and sofrito

English

Alternative forms

• soffrito, sofritto

Etymology

Borrowed from Italian soffritto (literally “gently fried”). Doublet of sofrito.

Pronunciation

• IPA^(key): /səˈfɹiːtəʊ/, /səʊˈfɹiːtəʊ/

• Audio (Southern England):

  (file)

Noun

soffritto (countable and uncountable, plural soffrittos)

1. (cooking) 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.

   Synonym: mirepoix

   Coordinate term: sofrito

   • 2013 May 22, Paul Levy, “Cooked: A Natural History of Transformation by Michael Pollan – review”, in The Guardian‎:

     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.

Translations

sautéed mixture — see mirepoix

Anagrams

• first-foot

Italian

Italian Wikipedia has an article on:

soffritto

Wikipedia ^it

Etymology

From the verb soffriggere.

Pronunciation

• IPA^(key): /sofˈfrit.to/
• Rhymes: -itto
• Hyphenation: sof‧frìt‧to

Participle

soffritto (feminine soffritta, masculine plural soffritti, feminine plural soffritte)

1. past participle of soffriggere

Noun

soffritto m (plural soffritti)

1. (cooking) soffritto

Adjective

soffritto (feminine soffritta, masculine plural soffritti, feminine plural soffritte)

1. having been slowly cooked in oil or boiling fat

Descendants

• → English: soffritto