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Battuto


Battuto

A battuto with parsley and pancetta added
© Denzil Green


In Italian cooking, a "battuto", which means a "minced" (mixture), is a finely chopped, uncooked mixture of food items.

The mixture is typically of onion, celery and carrot. Sometimes a recipe will call for a bit of sage, parsley, garlic or diced pancetta to be added.

Essentially, the battuto provides fragrant vegetables that act as a base for sauces and soups.

The proportion of vegetables to each other will vary; the recipe will often give you guidance, such as a piece of celery "as long as your finger", etc.

When cooked, the battuto changes name and is called a "soffritto."

In French cooking, a very similar mix of uncooked vegetable is made which is called "mirepoix."

Sources

Davies, Emiko. Back to basics: The soffritto. 10 October 2013. Retrieved October 2013 from http://www.emikodavies.com/blog/back-to-basics-the-soffritto/.

See also:

Cooking Techniques

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Citation

Oulton, Randal. "Battuto." CooksInfo.com. Published 06 January 2004; revised 03 March 2007. Web. Accessed 04/29/2017. <http://www.cooksinfo.com/battuto>.

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