-
brown mixture called pinçage.
Similar flavor bases include the
Italian soffritto, the
Spanish and
Portuguese sofrito/refogado (braised onions,
garlic and...
-
Sofrito (Spanish: [soˈfɾito]),
sofregit (Catalan: [sufɾəˈʒit]),
soffritto (Italian: [
sofˈfritto]),
sofrit (French: [sofʁi]),
refogado (Portuguese: [ʁɨfuˈɣaðu])...
- sweating, sautéing, and braising.
Ingredients include a
characteristic soffritto of onion, celery, and carrot, and
different types of
minced or finely...
- uses minced,
chopped or
ground meat,
cooked with
sauteed vegetables (
soffritto) in a liquid,
which traditionally include liquidized tomatoes, but also...
- meats,
including veal, beef, pork, or chicken. The meat is
sauteed with
soffritto. It is then
stewed in
white wine,
ground up, and
mixed with
cheese (Parmesan...
- Nova
Scotia Yarmouth County Invented 1970s Main
ingredients Pasta, vegetables,
soffritto (garlic, carrot, celery,
olive oil) Media:
Pasta primavera...
-
sometimes used for pizza.
Common uses in
Italy include preparation of a
soffritto or a pesto, etc. In
countries like Egypt, Jordan,Israel and Palestine...
-
required for a
creamy texture. The rice is
first cooked briefly in a
soffritto of
onion and
butter or
olive oil to coat each
grain in a film of fat,...
- the
preparation of coulis. In Italy, this
cooking technique is
known as
soffritto,
meaning "sub-frying" or "under-frying". In
Italian cuisine, it is a common...
-
typically accompanied by
minced carrots and
celery in what is
known as a
soffritto. The slow
cooking of the
onions is
especially important for the sauce's...
