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/.