Sofrito

Sofrito

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
Cookbook: Sofrito   Media: Sofrito

Sofrito (Spanish: [soˈfɾito]), sofregit (Catalan: [sufɾəˈʒit]),^[1] soffritto (Italian: [sofˈfritto]), sofrit (French: [sofʁi]), refogado (Portuguese: [ʁɨfuˈɣaðu]) or sueztitze (Basque: [s̺ues̻ˈtits̻e]) 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, then used as a foundation for a variety of dishes. It is a basic preparation in Mediterranean and Latin American cooking.

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

The word sofrito derives from the Spanish verb sofreír, meaning “to stir-fry."^[3]

The earliest mentioned recipe of sofrito, from around the middle of the 14th century, was made with only onion and oil.^[4]

In Italian cuisine, chopped onions, carrots and celery is battuto,^[5] and then, slowly cooked^[6] in olive oil, it becomes soffritto.^[7] It may also contain garlic,^[8] shallot, or leek.^[9]

In Greek cuisine, sofrito is 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.

In Venezuelan cuisine, sofrito or aliño has four main ingredients: garlic, onions, bell pepper and sweet chili (ají dulce) generally fried in corn oil. Sometimes other secondary components are added such as tomato, spring onions, parsley or coriander, depending on the dish.

In Cuban cuisine, the main components of sofrito 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. Optional ingredients 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.^[10]

In Dominican cuisine, the standard ingredients of sofrito or sazón are chopped cubanelle pepper or bell pepper, red onion, garlic, and lippia (Jamaica oregano). Optional ingredients include cilantro, culantro, celery, tomato paste or fresh tomatoes, sour orange, vinegar, or sweet chili peppers. Dominicans also add alcaparrado (olives) for some dishes.^[11]

In Puerto Rican cuisine, the sofrito gets its characteristic flavor and green color from the addition of recao (culantro), and is sometimes interchangeably called recaíto.^[12] Family recipes vary but ingredients may include a combination of recao (culantro), aji dulce, cubanelle peppers, bell peppers, pimiento, white or yellow onion, garlic, cilantro, and Alcaparrado (pitted manzanilla olives, pimientos and capers).^[13] Sofrito is often made in large batches and blended, bottled and stored in a refrigerator or freezer. Tomato is a controversial and less common ingredient in Puerto Rican sofrito, but it may be added. The reason many Puerto Rican sofrito recipes omit tomatoes is because some traditional dishes, like Pernil, call for sofrito without any tomato.^[14] Tomato sauce can always be added at a later stage in cooking if the recipe calls for it, such as in arroz con gandules.

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.^[15][16]

• Tempering (spices)
• Mirepoix
• Sauce
• Salsa
• Holy trinity
• Sofrito (stew)
• Epis

• 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

• Thomas Keller. "Sofrito - Recipe". finecooking.com.
• Thomas Keller. "How-To: Soffritto". The Paupered Chef.