Soffritto comes from "sotto friggere", to barely or under fry. A combination of odori: celery, onion and carrot is lightly fried in olive oil. It provides the base for many Italian recipes, especially soups and pasta sauces. Optional addition of a clove of garlic, maybe a tablespoon or two of parsley, or a few leaves of fresh sage. Diced pancetta, or ham may be included in a soffritto if the recipe calls for it..

1 large onion
2 large carrots
2 ribs of celery with their leaves
2 T to 1/2 cup of olive oil, depending on recipe and your own taste (good olive oil is part of the flavor)

Ingredients are very finely chopped then gently saut�ed in butter, oil or both over low heat until soft and just turning color (transparent), about 10 minutes. Stir occasionally.