Soffritto
- Published: 9 May 23
- Updated: 18 Mar 24
Italian soffritto is a trio of finely chopped vegetables softened in oil or butter and used as the base for many a ragù, risotto and sauce. The combination of onion, celery and carrot provides a rounded, flavourful base foundation of depth and sweetness. It’s a common sight throughout all European cooking and an absolute must to master for any home cook.
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Makes enough for a sauce that serves 4 -
Hands-on time 20 mins
Nutrition
- Calories
- 102kcals
- Fat
- 6.5g (0.9g saturated)
- Protein
- 1g
- Carbohydrates
- 8.6g (6.9g sugars)
- Fibre
- 3g
- Salt
- 0.2g
delicious. tips
You can cook up large batches of soffritto, then freeze it into portions for future dishes to save time.
Italian soffritto is different to Spanish sofrito, which generally includes tomatoes and is more akin to passata. Before the soffritto is cooked, it’s known as battuto. The word soffritto refers to the cooking process; battuto is the mixture of finely minced vegetables.