Finely chopped vegetables and herbs which are fried and mixed with diced pork or ham are the base of many Italian stews and soups, particularly in Roman cooking. This base when uncooked is called batuto (baht-too-toh). When it is cooked it is called soffritto (sohf-FREET-toh).

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus