Technique
What is Soffritto?
Pronounced /soh-FREE-toh/
Definition
Soffritto is the slow-cooked base of finely chopped onion, carrot, and celery in olive oil or butter that starts most Italian sauces, soups, and braises.
The classic ratio is 2 parts onion to 1 part carrot to 1 part celery, diced small and cooked over low heat for 10 to 20 minutes until everything is soft and sweet but not browned. The name comes from soffriggere, to under-fry.
Rushing it is the single most common mistake in home Italian cooking. Soffritto is not sautéed vegetables; it is a flavor base that should nearly melt. If the pan is sizzling loudly, the heat is too high.
Regional versions add pancetta, garlic, or parsley. In the south, garlic and olive oil alone often replace the trio entirely.
Larry says
Larry starts the soffritto before he even opens the sausage. Twenty minutes of quiet in the pan pays for itself in the last bite.
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