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Sofrito

April 11, 2024

Not to be confused with soffritto or sofritas.
For the Sephardic Jewish stew, see Sofrito (stew).

Sofrito (Spanish, pronounced [soˈfɾito]), sofregit (Catalan, pronounced [sufɾə'ʒit]),[1] soffritto (Italian, pronounced [sofˈfritto]), or refogado (Portuguese, pronounced [ʁɨfuˈɣaðu]) is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.

Sofrito
Sofrito being prepared in Spain
Region or stateLatin American, Spanish, Italian and Portuguese
Main ingredientsGarlic, onion, peppers, and tomatoes
Ingredients generally usedOlive oil
  • Cookbook: Sofrito
  •   Media: Sofrito

In modern Spanish cuisine, sofrito consists of garlic, onion and peppers cooked in olive oil, and optionally tomatoes or carrots. This is known as refogado, sufrito, or sometimes as estrugido in Portuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato and bay laurel leaves being the other most common ingredients. [2]

Mediterranean edit

The earliest mentioned recipe of sofrito, from around the middle of the 14th century, was made with only onion and oil.[3]

In Italian cuisine, chopped onions, carrots and celery is battuto,[4] and then, slowly cooked[5] in olive oil, becomes soffritto.[6] It may also contain garlic,[7] shallot, or leek.[8]

In Greek Cuisine, sofrito refers to a dish that is found almost exclusively in Corfu. It is served less commonly in other regions of Greece and is often referred to as 'Corfu Sofrito' outside of Corfu. It is made with veal or beef, slowly cooked with garlic, wine, herbs sugar and wine vinegar to produce an umami sauce with softened meat. It is usually served with rice and potatoes.

Latin America edit

 
Sofrito being prepared from bell pepper, onion, garlic, and herbs

In Cuban cuisine, sofrito is prepared in a similar fashion, but the main components are Spanish onions, garlic, and green or red bell peppers. Ají cachucha is also often used instead of or in addition to bell peppers. It is a base for beans, stews, rices, and other dishes, including ropa vieja and picadillo. Other secondary components include tomato sauce, dry white wine, cumin, bay leaf, and cilantro. Chorizo (a kind of spicy, cured sausage), tocino (salt pork) and ham are added for specific recipes, such as beans.[9]

In Dominican cuisine, sofrito is also called sazón. A typical Dominican sofrito is made up of chopped cubanelle pepper or green bell pepper, red pepper, red onion, garlic, and lippia (Jamaica oregano).[10]

In Puerto Rican cuisine, sofrito it's used in a variety of dishes such as rice dishes, sauces, soups, among oher typically Puerto Rican dishes. The two main ingredients that give Puerto Rican sofrito its characteristic flavor are recao (culantro) and ají dulce, but red and green cubanelle peppers, red bell peppers, pimientos, yellow onions, garlic, and cilantro are also added. All red peppers are roasted, seeded, and then added to the sofrito. Sofrito is sautéed in lard, oil or annatto oil until most of liquid has evaporated. Tomatoe sauce, cured pork (ham, sausage, or salted pork), and a mix of stuffed olives and capers called alcaparrado is usually added with bay leaf, cumin, Cuban oregano, coriander seeds, and adobo.[11] [12]

Asia edit

In Filipino cuisine, ginisá is a culinary term that refers to a base of garlic, onions, and tomatoes sautéed together with cooking oil. It is essentially similar to the Spanish sofrito.[13][14]

See also edit

References edit

  1. ^ Andrews, Colman (2005) [Originally published: New York: Macmillan, 1988]. "Part Two: SAUCES - Sofregit". Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast (Revised ed.). Boston, Massachusetts: The Harvard Common Press. pp. 37ff. ISBN 9781558323292. Retrieved 8 November 2021.
  2. ^ "Lisbon Academy of Sciences, Dictionary of the Portuguese Language, Refogado". Retrieved 23 October 2018.
  3. ^ The book of Sent Soví : medieval recipes from Catalonia. Santanach i Suñol, Joan., Vogelzang, Robin M. Woodbridge, Suffolk: Tamesis. 2008. ISBN 978-1-85566-164-6. OCLC 183149198.{{cite book}}: CS1 maint: others (link)
  4. ^ "Onions, Carrot and Celery". www.italiana.co.uk. Retrieved 13 October 2018.
  5. ^ "The Secret Weapons in Italian Cooking". tastingtable.com. 5 July 2016. Retrieved 13 October 2018.
  6. ^ Howald Patton, Lindsey (4 April 2020) [May 2014]. "All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings". Serious Eats. Dotdash. Retrieved 8 November 2021.
  7. ^ "Marinara Sauce - Soffritto Style". CookingWineandTravel.com. Retrieved 13 October 2018.
  8. ^ "Chef Jerry Corso Gets Cooking with Soffritto". seattlemag.com. 15 March 2016. Retrieved 13 October 2018.
  9. ^ Rodriguez, Hector (October 16, 2017). "All About Sofrito: Origins, History, and Variations" 5 January 2017 at the Wayback Machine. The Spruce Eats.
  10. ^ "Dominican Sofrito & Sazón – 4 Versions". DominicanCooking.com, January 1, 2011.
  11. ^ S, Lucille (January 26, 2014). "Sofrito (Daisy Martinez)". Genius Kitchen.
  12. ^ Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (2006). "Sofrito (Seasoned Lard)". Joy of Cooking. Scribner. pp. 1013. ISBN 978-0-7432-4626-2.
  13. ^ "Ginisa". December 2003. Retrieved 22 May 2008.
  14. ^ "Giniling Guisado/Ginisa - Basic Recipe". 2 May 2012. Retrieved 28 March 2014.

Further reading edit

  • Roden, Claudia, A New Book of Middle Eastern Food: London 1986 ISBN 0-14-046588-X
  • Roden, Claudia, The Book of Jewish Food: New York 1997, London 1999 ISBN 0-14-046609-6

External links edit

April 11, 2024
sofrito, confused, with, soffritto, sofritas, sephardic, jewish, stew, stew, spanish, pronounced, soˈfɾito, sofregit, catalan, pronounced, sufɾə, ʒit, soffritto, italian, pronounced, sofˈfritto, refogado, portuguese, pronounced, ʁɨfuˈɣaðu, basic, preparation, . Not to be confused with soffritto or sofritas For the Sephardic Jewish stew see Sofrito stew Sofrito Spanish pronounced soˈfɾito sofregit Catalan pronounced sufɾe ʒit 1 soffritto Italian pronounced sofˈfritto or refogado Portuguese pronounced ʁɨfuˈɣadu is a basic preparation in Mediterranean Latin American Spanish Italian and Portuguese cooking It typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil for a long period of time over a low heat SofritoSofrito being prepared in SpainRegion or stateLatin American Spanish Italian and PortugueseMain ingredientsGarlic onion peppers and tomatoesIngredients generally usedOlive oilCookbook Sofrito Media SofritoIn modern Spanish cuisine sofrito consists of garlic onion and peppers cooked in olive oil and optionally tomatoes or carrots This is known as refogado sufrito or sometimes as estrugido in Portuguese speaking nations where only garlic onions and olive oil are considered essential tomato and bay laurel leaves being the other most common ingredients 2 Contents 1 Mediterranean 2 Latin America 3 Asia 4 See also 5 References 6 Further reading 7 External linksMediterranean editThe earliest mentioned recipe of sofrito from around the middle of the 14th century was made with only onion and oil 3 In Italian cuisine chopped onions carrots and celery is battuto 4 and then slowly cooked 5 in olive oil becomes soffritto 6 It may also contain garlic 7 shallot or leek 8 In Greek Cuisine sofrito refers to a dish that is found almost exclusively in Corfu It is served less commonly in other regions of Greece and is often referred to as Corfu Sofrito outside of Corfu It is made with veal or beef slowly cooked with garlic wine herbs sugar and wine vinegar to produce an umami sauce with softened meat It is usually served with rice and potatoes Latin America edit nbsp Sofrito being prepared from bell pepper onion garlic and herbsIn Cuban cuisine sofrito is prepared in a similar fashion but the main components are Spanish onions garlic and green or red bell peppers Aji cachucha is also often used instead of or in addition to bell peppers It is a base for beans stews rices and other dishes including ropa vieja and picadillo Other secondary components include tomato sauce dry white wine cumin bay leaf and cilantro Chorizo a kind of spicy cured sausage tocino salt pork and ham are added for specific recipes such as beans 9 In Dominican cuisine sofrito is also called sazon A typical Dominican sofrito is made up of chopped cubanelle pepper or green bell pepper red pepper red onion garlic and lippia Jamaica oregano 10 In Puerto Rican cuisine sofrito it s used in a variety of dishes such as rice dishes sauces soups among oher typically Puerto Rican dishes The two main ingredients that give Puerto Rican sofrito its characteristic flavor are recao culantro and aji dulce but red and green cubanelle peppers red bell peppers pimientos yellow onions garlic and cilantro are also added All red peppers are roasted seeded and then added to the sofrito Sofrito is sauteed in lard oil or annatto oil until most of liquid has evaporated Tomatoe sauce cured pork ham sausage or salted pork and a mix of stuffed olives and capers called alcaparrado is usually added with bay leaf cumin Cuban oregano coriander seeds and adobo 11 12 Asia editIn Filipino cuisine ginisa is a culinary term that refers to a base of garlic onions and tomatoes sauteed together with cooking oil It is essentially similar to the Spanish sofrito 13 14 See also edit nbsp Food portalTempering spices Mirepoix Sauce Salsa Holy trinity Sofrito stew EpisReferences edit Andrews Colman 2005 Originally published New York Macmillan 1988 Part Two SAUCES Sofregit Catalan Cuisine Revised Edition Vivid Flavors From Spain s Mediterranean Coast Revised ed Boston Massachusetts The Harvard Common Press pp 37ff ISBN 9781558323292 Retrieved 8 November 2021 Lisbon Academy of Sciences Dictionary of the Portuguese Language Refogado Retrieved 23 October 2018 The book of Sent Sovi medieval recipes from Catalonia Santanach i Sunol Joan Vogelzang Robin M Woodbridge Suffolk Tamesis 2008 ISBN 978 1 85566 164 6 OCLC 183149198 a href Template Cite book html title Template Cite book cite book a CS1 maint others link Onions Carrot and Celery www italiana co uk Retrieved 13 October 2018 The Secret Weapons in Italian Cooking tastingtable com 5 July 2016 Retrieved 13 October 2018 Howald Patton Lindsey 4 April 2020 May 2014 All About Mirepoix Sofrito Battuto and Other Humble Beginnings Serious Eats Dotdash Retrieved 8 November 2021 Marinara Sauce Soffritto Style CookingWineandTravel com Retrieved 13 October 2018 Chef Jerry Corso Gets Cooking with Soffritto seattlemag com 15 March 2016 Retrieved 13 October 2018 Rodriguez Hector October 16 2017 All About Sofrito Origins History and Variations Archived 5 January 2017 at the Wayback Machine The Spruce Eats Dominican Sofrito amp Sazon 4 Versions DominicanCooking com January 1 2011 S Lucille January 26 2014 Sofrito Daisy Martinez Genius Kitchen Rombauer Irma S Marion Rombauer Becker Ethan Becker 2006 Sofrito Seasoned Lard Joy of Cooking Scribner pp 1013 ISBN 978 0 7432 4626 2 Ginisa December 2003 Retrieved 22 May 2008 Giniling Guisado Ginisa Basic Recipe 2 May 2012 Retrieved 28 March 2014 Further reading editRoden Claudia A New Book of Middle Eastern Food London 1986 ISBN 0 14 046588 X Roden Claudia The Book of Jewish Food New York 1997 London 1999 ISBN 0 14 046609 6External links editThomas Keller Sofrito Recipe finecooking com Thomas Keller How To Soffritto The Paupered Chef Retrieved from https en wikipedia org w index php title Sofrito amp oldid 1214767791, wikipedia, wiki, book, books, library,

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