Ribattuta

Ribattuta, in Italian cooking, refers to a technique where vegetables, typically including onion, celery, and carrot (mirepoix), are finely chopped and slowly sautéed in fat (usually olive oil or butter) until softened and fragrant. This base is a fundamental building block for many Italian sauces, soups, stews, and braised dishes. The "battuta" part refers to the chopping (from the verb "battere," meaning "to beat" or "to chop") and "ri-" indicates a repetition or intensification of the process, emphasizing the fine chop and the careful sautéing. A well-executed ribattuta provides depth of flavor and a sweet, aromatic foundation for the dish. The precise ratio and composition of vegetables in a ribattuta can vary regionally and according to the specific recipe.