 Sofrito being prepared in Spain | |
| Region or state | Latin American, Spanish, Italian and Portuguese |
|---|---|
| Main ingredients | Garlic, onion, peppers, and tomatoes |
| Ingredients generally used | Olive oil |
Sofrito (Spanish,Spanish:[soˈfɾito]),sofregit (Catalan,Catalan:[sufɾə'ʒit]),[1]soffritto (Italian,Italian:[sofˈfritto]), orrefogado (Portuguese,Portuguese:[ʁɨfuˈɣaðu]) is a basic preparation inMediterranean,Latin American,Spanish,Italian andPortuguese cooking. It typically consists of aromatic ingredients cut into small pieces andsautéed orbraised incooking oil for a long period of time over a low heat.
In modern Spanish cuisine,sofrito consists ofgarlic,onion andpeppers cooked inolive oil, and optionallytomatoes orcarrots. This is known asrefogado, sufrito, or sometimes asestrugido inPortuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato andbay laurel leaves being the other most common ingredients.[2] InItalian cuisine, chopped onions, carrots andcelery isbattuto, and then, slowly cooked in olive oil, becomessoffritto. It may also contain garlic,shallot, or leek.
The wordsofrito derives from the Spanish verbsofreír, meaning “to stir-fry."[3]
The earliest mentioned recipe ofsofrito, from around the middle of the 14th century, was made with only onion and oil.[4]
InItalian cuisine, chopped onions, carrots andcelery isbattuto,[5] and then, slowly cooked[6] in olive oil, becomessoffritto.[7] It may also contain garlic,[8]shallot, or leek.[9]
InGreek 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.
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In Venezuelan cuisine, thesofrito also calledaliño has four main ingredients as its aromatic base: garlic, onions, bell pepper and sweet chili (ají dulce) generally fried in corn oil. This chili is presumed to be a non-spicy variation of crops originated in the Andean mountains, created by the selective cultivation of the indigenous populations ofMargarita Island and the coastal regions of Venezuela[10] from where it was later adopted by some of the Caribbean colonies. It is used as a base for most of Venezuelan dishes includingpabellón criollo,asado negro, pastel de chucho, andhallaca. Sometimes other secondary components are added such as tomato, spring onions, parsley or coriander, depending on the dish.
InCuban 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, includingropa vieja andpicadillo. Other secondary components include tomato sauce, dry white wine, cumin, bay leaf, and cilantro.Chorizo (a kind of spicy, cured sausage),tocino (salt pork) andham are added for specific recipes, such as beans.[11]
InDominican cuisine,sofrito is also calledsazón.Dominicansofrito mostly depends on what is available. Chopped cubanelle pepper or bell pepper, red onion, garlic, andlippia (Jamaica oregano) are always a part of its typical cuisine and sometimes this is the only seasoing. Other ingredients added depending on availability are cilantro, culantro, celery, tomato paste or fresh tomatoes,sour orange,vinegar, or sweet chili peppers. Dominicans also add alcaparrado (olives) for some of their dishes.[12]
InPuerto Rican cuisine,sofrito is used in a variety of dishes such as rice dishes, sauces, soups, among other typically Puerto Rican dishes. The two main ingredients that give Puerto Ricansofrito its characteristic flavor arerecao (culantro) andají dulce, but red and green cubanelle peppers, red bell peppers,pimientos,orégano brujo,yellow onions, garlic, tomato sauce, and cilantro are also added. Traditionally red peppers are roasted until black and some of the skin is removed before they are added to thesofrito. Sofrito is made in large batches and blended until it resembles asmoothie, bottled and stored in a refrigerated or frozen for use later. Tomato sauce is a part of sofrito but is added only when cooking is in progress and not blended into the batch.Sofrito is sautéed in lard, oil or annatto oil until most of the liquid has evaporated.cured pork (ham, sausage, or salted pork), and a mix of stuffedolives andcapers calledalcaparrado is usually added withbay leaf, cumin, coriander seeds, andadobo.[13][14]
InFilipino 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 Spanishsofrito.[15][16]
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