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'''{{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
==Mediterranean==
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