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A mixture of aromatic herbs and vegetables that is the basis of sauce and casserole making in many parts of Italy. A typical mixture would comprise - parsley, dill, celery leaves (or more usually sedano), thyme, savory, rosemary, onion, leek, garlic and carrot. This would be finely-chopped, before being sweated in olive oil; or lardo in parts of Northern Italy. The main fish or meat being added as soon as the mixture began to colour. The Catalan"s have an equivalent called Sofregit. See 'Lardo'; 'Sedano'; 'Sofregit'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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