sofriton.

Brit.

/səˈfrɪtəʊ/, U.S.

/səˈfrɪdoʊ/

Forms:

α. 1900s– soffritto, 1900s– sofritto.

β. 1900s– soffrito, 1900s– sofrito.

Origin: Of multiple origins. Partly a borrowing from Italian. Partly a borrowing from Spanish. Etymons: Italian soffritto; Spanish sofrito.

Etymology: Partly < Italian soffritto (1873; 1831 in regional use as zuffritto ; a1424 in sense ‘fried food’), use as noun of the past participle of soffriggere to fry gently ( < so- (see sub- prefix) + friggere : see fry v.¹), and partly < Spanish sofrito (1966 or earlier), use as noun of the past participle of sofreír to fry gently (1525) < so- (see sub- prefix) + freír (see fry v.¹).

In Italian, Spanish, and Latin American cookery: a sauce used as a base for various dishes, typically consisting of sautéed onions, garlic, herbs, spices, and tomatoes.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces

galantine1304

civya1325

egerdouce1381

gravy?c1390

camelinea1425

chawdronc1440

saffron sauce?a1505

sibber-sauce1556

ferry?1570

oxoleum1574

slabber-sauce1574

saupiquet1656

slapsauce1708

brown sauce1723

bread sauce1727

custard1747

bechamel1789

caper-sauce1791

tomato sauce1804

custard cream1805

allemande1806

sambal1815

Reading sauce1816

Harvey's Sauce1818

velouté sauce1830

suprême sauce1833

parsley sauce1836

agrodolce1838

Worcestershire sauce1843

espagnole1845

pestoa1848

cheese sauce1854

nam prik1857

Worcester sauce1863

Béarnaise sauce1868

Béarnaise1877

Yorkshire Relish1877

sauce mousseline1892

velvet sauce1893

gribiche1897

mornay sauce1900

sugo1906

sofrito1913

chile con queso1916

foo yung1917

marinara1932

pistou1951

hoisin1957

salsa verde1957

pico de gallo1958

sriracha1959

carbonara1962

amatriciana1963

arrabbiata1963

ponzu1966

puttanesca1971

chermoula1974

tikka masala1975

mojo1983

queso1989

1913 Chicago Tribune 15 Apr. 13/1 ‘Or with soffrito’—this is the most common phrase in recipes for soups and in all other recipes in which broth..might be used, but, in which ‘soffrito’ may take its place. Soffrito. A bit of larding bacon, some tomato sauce, carrot, parsley, onion, a bit of celery, and some butter or beef marrow.

1957 C. A. Valldejuli Art of Caribbean Cookery 13 Sofrito is a combination of ingredients used as a seasoning to give a distinctive, characteristic taste to many native dishes.

1981 Christian Sci. Monitor (Nexis) 2 Feb. b4 Finely chop onion, garlic, and tomatoes... Gently cook onions and garlic until wilted... Add tomatoes, sprinkle with salt, and cook... This is the sofrito.

1998 N. Lawson How to Eat (1999) 481 Add the bacon, derinded, and the celery, also roughly chunked. Process until you have a finely minced mess: your batutto or sofritto.

2003 Black Men Oct. 92/2 Soffritto is the next layer of the sauce, when the onion becomes translucent and the garlic turns a pale, golden color.

This is a new entry (OED Third Edition, June 2006; most recently modified version published online March 2022).

单词	sofrito
释义	sofriton. Brit. /səˈfrɪtəʊ/, U.S. /səˈfrɪdoʊ/ Forms: α. 1900s– soffritto, 1900s– sofritto. β. 1900s– soffrito, 1900s– sofrito. Origin: Of multiple origins. Partly a borrowing from Italian. Partly a borrowing from Spanish. Etymons: Italian soffritto; Spanish sofrito. Etymology: Partly < Italian soffritto (1873; 1831 in regional use as zuffritto ; a1424 in sense ‘fried food’), use as noun of the past participle of soffriggere to fry gently ( < so- (see sub- prefix) + friggere : see fry v.¹), and partly < Spanish sofrito (1966 or earlier), use as noun of the past participle of sofreír to fry gently (1525) < so- (see sub- prefix) + freír (see fry v.¹). In Italian, Spanish, and Latin American cookery: a sauce used as a base for various dishes, typically consisting of sautéed onions, garlic, herbs, spices, and tomatoes. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces galantine1304 civya1325 egerdouce1381 gravy?c1390 camelinea1425 chawdronc1440 saffron sauce?a1505 sibber-sauce1556 ferry?1570 oxoleum1574 slabber-sauce1574 saupiquet1656 slapsauce1708 brown sauce1723 bread sauce1727 custard1747 bechamel1789 caper-sauce1791 tomato sauce1804 custard cream1805 allemande1806 sambal1815 Reading sauce1816 Harvey's Sauce1818 velouté sauce1830 suprême sauce1833 parsley sauce1836 agrodolce1838 Worcestershire sauce1843 espagnole1845 pestoa1848 cheese sauce1854 nam prik1857 Worcester sauce1863 Béarnaise sauce1868 Béarnaise1877 Yorkshire Relish1877 sauce mousseline1892 velvet sauce1893 gribiche1897 mornay sauce1900 sugo1906 sofrito1913 chile con queso1916 foo yung1917 marinara1932 pistou1951 hoisin1957 salsa verde1957 pico de gallo1958 sriracha1959 carbonara1962 amatriciana1963 arrabbiata1963 ponzu1966 puttanesca1971 chermoula1974 tikka masala1975 mojo1983 queso1989 1913 Chicago Tribune 15 Apr. 13/1 ‘Or with soffrito’—this is the most common phrase in recipes for soups and in all other recipes in which broth..might be used, but, in which ‘soffrito’ may take its place. Soffrito. A bit of larding bacon, some tomato sauce, carrot, parsley, onion, a bit of celery, and some butter or beef marrow. 1957 C. A. Valldejuli Art of Caribbean Cookery 13 Sofrito is a combination of ingredients used as a seasoning to give a distinctive, characteristic taste to many native dishes. 1981 Christian Sci. Monitor (Nexis) 2 Feb. b4 Finely chop onion, garlic, and tomatoes... Gently cook onions and garlic until wilted... Add tomatoes, sprinkle with salt, and cook... This is the sofrito. 1998 N. Lawson How to Eat (1999) 481 Add the bacon, derinded, and the celery, also roughly chunked. Process until you have a finely minced mess: your batutto or sofritto. 2003 Black Men Oct. 92/2 Soffritto is the next layer of the sauce, when the onion becomes translucent and the garlic turns a pale, golden color. This is a new entry (OED Third Edition, June 2006; most recently modified version published online March 2022). < n.1913
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