/soh free"toh/ ; It. /sawf frddeet"taw/ , n.
1. Also called battuto . Italian Cookery. a base for stews and soups, consisting of hot oil, butter, or fat in which a chopped onion or crushed garlic clove has been browned, often with the addition of chopped parsley, celery, and carrot.
2. sofrito.
[ soffriggere; see SUF-, FRY 1 ]