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You are here: Home / Cooking Techniques / Battuto

Battuto

BattutoA 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/.

This page first published: Jan 6, 2004 · Updated: Oct 4, 2020.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2021· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Italian Food

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