Sofrito: Difference between revisions

'''{{lang|es|Sofrito}}''' ([[Spanish language|Spanish]], {{IPA-|es|soˈfɾito|lang}}), '''{{lang|ca|sofregit}}''' ([[Catalan language|Catalan]], {{IPA-|ca|sufɾə'ʒit|lang}}),<ref name="Catalan">{{cite book |author-last=Andrews |author-first=Colman |author-link=Colman Andrews |title=Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast |chapter=Part Two: SAUCES - Sofregit |pages=37''ff'' |publisher=[[The Harvard Common Press]] |publication-place=Boston, Massachusetts |edition=Revised |df=dmy-all |year=2005 |orig-date= Originally published: New York: Macmillan, 1988 |isbn=9781558323292 |url={{google books |id=-K_ekX6BVXsC |plainurl=yes}} |access-date=2021-11-08}}</ref> '''{{lang|it|soffritto}}''' ([[Italian language|Italian]], {{IPA-|it|sofˈfritto|lang}}), or '''{{lang|pt|refogado}}''' ([[Portuguese language|Portuguese]], {{IPA-|pt|ʁɨfuˈɣaðu|lang}}), is a basic preparation in [[Mediterranean cuisine|Mediterranean]], [[Latin American cuisine|Latin American]], [[Spanish cuisine|Spanish]], [[Italian cuisine|Italian]] and [[Portuguese cuisine|Portuguese]] cooking. It typically consists of aromatic ingredients cut into small pieces and [[Sautéing|sautéed]] or [[Braising|braised]] in [[cooking oil]] for a long period of time over a low heat.

In modern Spanish cuisine, {{lang|es|sofrito}} consists of [[garlic]], [[onion]] and [[capsicum|peppers]] cooked in [[olive oil]], and optionally [[tomatoes]] or [[carrots]]. This is known as {{lang|pt|refogado, sufrito}}, or sometimes as {{lang|pt|estrugido}} in [[Lusosphere|Portuguese-speaking]] nations, where only garlic, onions, and olive oil are considered essential, tomato and [[Bay Laurel|bay laurel leaves]] being the other most common ingredients.<ref>{{cite web|url=https://dicionario.acad-ciencias.pt/pesquisa/?word=refogado|title=Lisbon Academy of Sciences, Dictionary of the Portuguese Language, Refogado|access-date=23 October 2018}}</ref> In [[Italian cuisine]], chopped onions, carrots and [[celery]] is ''battuto'', and then, slowly cookedincooked in olive oil, becomes ''[[soffritto]]''. It may also contain garlic, [[shallot]], or leek.

In [[Greek Cuisinecuisine]], ''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 Sofritosofrito' 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, the ''sofrito'' also called ''aliño'' has 4four main ingredients as its aromatic base: '''garlic''', '''onions, bell pepper and sweet chili''' ([[Ajíají dulce|Aji Dulce]]) generally fried in '''corn oil.''' Being the [[aji dulce]] most characteristic component, thisThis chili is presumed to be a non-spicy variation of the crops originated in the andeanAndean mountains, created by the selective cultivation of the indigenous populations of [[Margarita Island]] and the coastal regions of Venezuela <ref>{{Cite web |date=2020-11-11 |title=Ají dulce: identidad venezolana en un ingrediente inmigrante {{!}} El Estímulo |url=https://elestimulo.com/gastronomia/2020-11-11/aji-dulce-identidad-venezolana-en-un-ingrediente-inmigrante/ |access-date=2024-07-02 |website=elestimulo.com |language=es}}</ref> from werewhere it was later adopted by the some of the Caribbean colonies. It is used as a base for most of Venezuelan dishes fromincluding [[Pabellónpabellón criollo|Pabellon Criollo]], [[Asadoasado Negronegro]], Pastelpastel de Chuchochucho, toand [[Hallacahallaca]],. sometimesSometimes other secondary components are added such as tomato, spring onions, parsley or coriander, depending on the dish.

In [[Cuisine of the Dominican Republic|Dominican cuisine]], {{lang|es|sofrito}} is also called {{lang|es|sazón}}. A typical [[Dominican Republic|Dominican]] {{lang|es|sofrito}} ismostly madedepends upon ofwhat is available. choppedChopped cubanelle pepper or green bell pepper, red pepper, red onion, garlic, and [[lippia]] (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. <ref>[http://www.dominicancooking.com/1095-sofrito-sazones-dominicanos-4-versions.html "Dominican Sofrito & Sazón – 4 Versions"]. DominicanCooking.com, January 1, 2011.</ref>

In [[Puerto Rican cuisine]], {{lang|es|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 Rican {{lang|es|sofrito}} its characteristic flavor are {{lang|es|recao}} (culantro) and {{lang|es|[[ají dulce]]}}, but red and green cubanelle peppers, red bell peppers, [[pimiento]]s, [[orégano brujo]], [[yellow onion]]s, garlic, tomato sauce, and cilantro are also added. AllTraditionally red peppers are roasted, seeded,until black and thensome of the skin is removed before they are added to the {{lang|es|sofrito}}. Sofrito is made in large batches and blended until it resembles a [[smoothie]], 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. {{lang|es|Sofrito}} is sautéed in lard, oil or annatto oil until most of liquid has evaporated. Tomatoe sauce, [[Curing (food preservation)|cured]] pork (ham, sausage, or salted pork), and a mix of stuffed [[olive (fruit)|olives]] and [[caper]]s called {{lang|es|alcaparrado}} is usually added with [[bay leaf]], cumin, [[Cuban oregano]], coriander seeds, and {{lang|es|[[adobo]]}}.<ref>S, Lucille (January 26, 2014). [http://www.food.com/recipe/sofrito-daisy-martinez-444676 "Sofrito (Daisy Martinez)"]. [[Genius Kitchen]].</ref> <ref name="joy">{{cite book|last=Rombauer|first=Irma S.|author2=Marion Rombauer Becker|author3=Ethan Becker|title=Joy of Cooking|publisher=Scribner|year=2006|pages=[https://archive.org/details/joyofcooking00romb_0/page/1013 1013]|chapter=Sofrito (Seasoned Lard)|isbn=978-0-7432-4626-2|chapter-url-access=registration|chapter-url=https://archive.org/details/joyofcooking00romb_0/page/1013}}</ref>