Soffritto
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Soffritto: this Italian word literally means "sub-fried" or "under-fried" because of the very small quantity (2-3 tablespoons) of olive oil used in cooking the diced vegetables that constitute the base of the dish. Instead of olive oil, butter can be used, or the two in combination. Soffritto is usually the first step to prepare a recipe (risotto, marinara and other ragù, soup, and more), and the base of many common Italian dishes. The basic Southern Italian soffritto is prepared with olive oil, chopped onions (or scallions) and sometimes chopped garlic. In Northern Italy the most common soffritto is made with minced celery, carrot and onion.
While olive oil is typical of traditional Italian cuisine, some regional recipes may call for butter as the main cooking fat of a soffritto (especially in Lombardy and Piedmont, but also in other parts of Northern Italy like Veneto). Traditionally, for climatic reasons, these regions had little or no olive oil available. The cooking fat may also include corn or seed oil, lard or pancetta.
When your soffritto softens, generally after five minutes (they say that the onion becomes "translucent" or "golden", in Italian "dorata"), you will add the other ingredients necessary for your recipe (rice, meat, broth, or tomato sauce, etc.).
The soffritto is popular as a salad dressing in the islands of the Dodecanese, Greece. It is poured, sizzling hot, on any salad made of chopped fresh vegetables, which is then called sývrasē. It is also used the same way on legume soups and stews.
"Sofrito" is the name of one of the culinary specialties of the island of Corfu, Greece. In this case it is thin, well-pounded, floured strips of veal rumproast that are "sub-fried", seasoned generously with parsley and garlic, and then simmered very slowly in white vinegar.
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