Sofrito is heavily emphasized as the third critical component in a "sofregit" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard "sofregit" recipe. Some "sofregit" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes "soffritto". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the
Conch salad), consisting of raw conch marinated in lime juice, olive oil, vinegar, garlic, green peppers, and onions. It is also used to fill empanadas. In Panama, conch is known as "cambombia" and is often served as a ceviche known as "ceviche de cambombia" consisting of raw conch marinated in lime juice, chopped onions, finely chopped habaneros, and often vinegar. Conch is very popular in Italy and among Italian Americans. Called "scungille" (pl. "scungilli") is eaten in a variety of ways, but most often in salads or cooked in a sauce for pasta. It is often included as one of the