Aromatics 101- Soffritto

Soffritto (or Sofrito) – One of the two most famous “aromatics” and the base of many wet dishes like sauces, soups or stews.

A paste used in Italian cuisine.
Literally translating to, 'fried' in Italian.

It’s made by slowly sautéing onions and garlic with red and green bell peppers cut into small pieces in olive oil.

Proportions 2:1:1 (In Order of Appearance)

It’s a close cousin to the onion, carrot and celery based Mirepoix used in French cuisine.

The additional bell peppers in Italian soffritto and the caramelization of the vegetables results in a sweeter, richer paste that goes well with the dish’s sauce.

This, like all recipes, can be endlessly customized to suit your taste and the dish being made.

You may only be an Amateur Chef, but, you can still be a Professional Cook.