SC - figs

[lilinah@earthlink.net]

Adamantius wrote:
> Are you sure? Aren't there both Catalonian (IIRC) and French
> references
> to a process referred to as "surfrire" (among other spellings),
> referring to the slow sauteeing or sweating of various ingredients,
> often without browning, and often prior to the addition of the main
> ingredients? I'm tempted to suggest "pan-pudding" may simply be an
> error. Or maybe it has changed, but there does seem to be a tradition
> not easily translated into English (often called subfrying, like that
> tells the average person a lot) of, well, subfrying in
> numerous sources,
> but I've never seen it translated, no matter what it was originally
> called, as pan-pudding. Of course, there's always a first time.
>

this is why I didn't post the context originally :->  I didn't want the word
Soffrito's modern connotation to distract from finding out about the English
renn definition of the term Pan-pudding.  Obviously I need to get my English
cookbooks back...

yes Soffrito comes from Soffregire which then as now means to "sub-fry", and
while Soffrito does not yet seem to have acquired the specific modern
meaning of onions celery etc sautéed as a base for whatever dish you're
going to cook, it did primarily mean a sautéed thing, however I'm looking
into a dish called a Soffritto which does not fit that definition and thus
am trying to track down a piece of the Florio definition which may have more
relevance to what I'm looking for: Pan Pudding

For those interested, here's the Florio definition of Soffrito as given me
over the phone:
Fried in a pan, broiled, a kind of pan pudding, a kind of sauce or mince
meat

Eden - off to the UW library today, maybe they'll have something relevant

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raghead at liripipe.com