Soffritto (Latin America)
Soffritto (Suh-Frit-Toh) is primarily an Italian cooking technique rather than a stand-alone dish or sauce. At the core, it’s a combination of vegetable representative of the country of origin cooked in oil and/or butter. If it’s cooked in Pancetta or Salt Pork, it’s known as Battuto (Baht-Too-toh). • In Italy, it’s Soffritto (Suh-Frit-Toh) and includes Carrots, Onions, Celery • In France, it’s Mirepoix (Meer-uh-pwah), and includes the same veggies Additionally, there is Mirepoix Blanc and replaces Carrots with Leeks • In Portugal, it’s Refogado and includes Peppers, Safron and Smk Paprika • In Germany, it’s Suppengrun and includes Celery Root, Leeks, and Parsley • In Poland, it’s Wloszczyzna (Losh-siz-nah) and includes Cabbage • In Cajun/Creole, It’s Holy Trinity and replaces Carrots with Bell Peppers • And in many of the Latin countries, it’s Sofrito (Suh-Free-Toh) and includes Tomatoes, Peppers, Garlic, Spices and cooked in Salt Pork Once the Soffritto has been cooked, it’s the beginning of the most amazing sauces, soups, stews, chilis, and so much more! Learning this technique is key to 2.5 cooking because these vegetables and a small amounts of fat are the flavor carriers for the dish to which they are added. If you don’t start with a strong Soffritto, it is likely that the completed dish will be flat or lack a depth of flavor. And adding seasoning once the dish is finished is in most cases an exercise in futility. I believe it’s why a ton of dishes are finished with cheese. It’s used to cover up the flaws underneath. But once you know how to make a Soffritto work for you, you never have to cover a dish in cheese again. Five Steps for a Sauce, Soup, Stew, Chili, and so much more! • Make your Soffritto – cook until soft • Add Garlic and Dried Spices – to flavor the Soffritto – cook until fragrant • Add Meats, Larger Vegetables, and Grains – cook, until caramelized and coated with flavor • Liquid – water, broth, miso, vegetable or fruit juices – bring to a boil, drop to a simmer, cook until all flavors are married • Garnish- Small amounts of cheese, fresh herbs, nuts, or raw veggies liked diced celery
Ingredients
- 1/2 C Onion , diced
- 1/4 C Poblano , diced
- ¼ C Bell Peppers , diced
- 3 Cloves Garlic , minced
- Cilantro
- Parsley
Directions
- RATIO: 1:1 (Onions: Other Veggies) – made if food processor
