sofritto

[+ friendofsheila]

I made it for a pea soup that was not so good, but I'd like to try it in something ellse.  

has anybody used sofritto in a recipe that they have liked? 

[56harrisond]

On 2/10/2024 at 2:52 PM, Rudynate said:

"Cacciatore" is Italian for "hunter."  Hunter-style means a dish made with hunter sauce - no matter the country hunter sauce has mushrooms.  In France, sauce chasseur is made with brown sauce and mushrooms.  In Germany, Jaeger sauce is made brown sauce, mushrooms, usually bacon.  In Italy, cacciatore sauce is made from tomato, onion, bell pepper and mushroom. 

 

On 12/17/2024 at 6:04 AM, Italiano said:

Sorry to correct. In Italy the original pollo (chicken) or coniglio (rabbit) "alla cacciatora" recipe doesn't have bell peppers or mushroom. Depending on the region it can variate a bit, but generally it has the usual soffritto with carrots, celery, onions and garlic, tomato sauce, herbs, black olives, red wine  and pine nuts.

 

[mike carey]

To me, soffritto (the Italian word) or sofrito (Spanish), or indeed its equivalent in many southern European cuisines (and their cousins in Latin America and the Philippines), isn't an ingredient that you use in making some dish, but more a way of cooking ingredients like onion, carrots, celery (and capsicum [bell peppers] if you're talking about Spanish-derived cuisines) together as a first step to making a recipe that calls for those things. It enhances and blends the flavours. If you're making a stew and you fry onions before adding other ingredients, you're essentially doing the same thing. 

I cooked up a smoked ham hock last night to make a stock to use in some pea soup (perfect time of year for pea and ham soup, at least it is here). I know I'll be starting up that recipe with a soffritto before I add the stock, chunks of potato and carrot, and chopped celery and a packet (or two) of dried split peas and the meat from the ham hock to the stock, and more stock from my freezer if it's too thick (or the ham stock is too strong). (It might pay not to think about a preconceived idea of what a 'perfect' pea soup is, and evaluate the result on its own merits.)

Oh, and to another topic in this forum, the ham hock had a use by date in 2021. Being smoked and salted meat that was in a hermetically sealed plastic wrapper, and in the fridge since then, I'm not worried by that. If I disappear from the forum you'll know I was mistaken.

[+ Alabastrine]

Puerto Rican chicken and rice!

[+ friendofsheila]

On 7/13/2025 at 5:02 AM, mike carey said:

To me, soffritto (the Italian word) or sofrito (Spanish), or indeed its equivalent in many southern European cuisines (and their cousins in Latin America and the Philippines), isn't an ingredient that you use in making some dish, but more a way of cooking ingredients like onion, carrots, celery (and capsicum [bell peppers] if you're talking about Spanish-derived cuisines) together as a first step to making a recipe that calls for those things. It enhances and blends the flavours. If you're making a stew and you fry onions before adding other ingredients, you're essentially doing the same thing. 

I cooked up a smoked ham hock last night to make a stock to use in some pea soup (perfect time of year for pea and ham soup, at least it is here). I know I'll be starting up that recipe with a soffritto before I add the stock, chunks of potato and carrot, and chopped celery and a packet (or two) of dried split peas and the meat from the ham hock to the stock, and more stock from my freezer if it's too thick (or the ham stock is too strong). (It might pay not to think about a preconceived idea of what a 'perfect' pea soup is, and evaluate the result on its own merits.)

Oh, and to another topic in this forum, the ham hock had a use by date in 2021. Being smoked and salted meat that was in a hermetically sealed plastic wrapper, and in the fridge since then, I'm not worried by that. If I disappear from the forum you'll know I was mistaken.

I'm talking about tomato and onion and probably other stuff that I have to cook for a really long time in in skilllet.  It turns into a nice sweet paste, I think.   then I added it to something.  

so it's an ingredient I make, So it sounds like I'm talking about something different than what you are.