Sofrito: Difference between revisions

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'''{{lang|es|Sofrito}}''' ([[Spanish language|Spanish]], {{IPA-es|soˈfɾito|pronlang}}), '''{{lang|ca|sofregit}}''' ([[Catalan language|Catalan]], {{IPA-itca|sufɾə'ʒit|pronlang}} ),<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|pronlang}}), or '''{{lang|pt|refogado}}''' ([[Portuguese language|Portuguese]], {{IPA-pt|ʁɨfuˈɣaðu|pronlang}}), 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>{{citationcite neededweb|url=https://dicionario.acad-ciencias.pt/pesquisa/?word=refogado|title=Lisbon Academy of Sciences, Dictionary of the Portuguese Language, Refogado|access-date=August23 October 2018}}</ref>

In [[Mediterranean cuisine]], olive oil is heavily emphasized as the third critical component in the base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard {{lang|es|sofrito}} recipe.{{fact|date=November 2021}} The earliest mentioned recipe of ''{{lang|es|sofrito}},'' from around the middle of the 14th century, was made with only onion and oil.<ref>{{Cite book|title=The book of Sent Soví : medieval recipes from Catalonia|date=2008|publisher=Tamesis|others=Santanach i Suñol, Joan., Vogelzang, Robin M.|isbn=978-1-85566-164-6|location=Woodbridge, Suffolk|oclc=183149198}}</ref> Tomatoes and peppers, both New World vegetables, were not cultivated in Europe until the 1540s, and are a later addition.

In [[Italian cuisine]], chopped onions, carrots and [[celery]] is {{lang|it|battuto}},<ref>{{cite web|url=http://www.italiana.co.uk/onionscarrotandcelery.html|title=Onions, Carrot and Celery|website=www.italiana.co.uk|access-date=13 October 2018}}</ref> and then, slowly cooked<ref>{{cite web|url=https://www.tastingtable.com/cook/national/soffritto-italian-secret-ingredient-cooking-base-need-to-know|title=The Secret Weapons in Italian Cooking|date=5 July 2016|website=tastingtable.com|access-date=13 October 2018}}</ref> in olive oil, becomes {{lang|it|[[soffritto]]}}.<ref>{{cite web |author-last=Howald Patton |author-first=Lindsey |title=All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings |website=[[Serious Eats]] |publisher=[[Dotdash]] |df=dmy-all |date=2020-04-04 |orig-date=May 2014 |url=https://www.seriouseats.com/2014/05/all-about-mirepoix.html |access-date=2021-11-08}}</ref> It is used as the base for many pasta sauces, such as [[bolognese sauce]], but occasionally it can be used as the base of other dishes, such as sauteed vegetables. For this reason, it is a fundamental component in Italian cuisine. It may also contain garlic,<ref>{{cite web|url=http://cookingwineandtravel.com/recipe/Marinara_Sauce__Soffritto_Style|title=Marinara Sauce - Soffritto Style|website=CookingWineandTravel.com|access-date=13 October 2018}}</ref> [[shallot]], or leek.<ref>{{cite web|url=https://www.seattlemag.com/article/chef-jerry-corso-gets-cooking-soffritto|title=Chef Jerry Corso Gets Cooking with Soffritto|date=15 March 2016|website=seattlemag.com|access-date=13 October 2018}}</ref>

In [[Greek cuisine]]Cuisine, the term {{lang|el|''sofrito}}'' refers to a specific dish nativethat to,is andfound almost exclusively toin beCorfu. foundIt on,is theserved islandless commonly in other regions of [[Greece and is often referred to as 'Corfu]]. {{lang|el|Sofrito}}' outside of Corfu. It is amade with [[veal]] steakor slow-cookedbeef, inslowly acooked whitewith winegarlic, garlicwine, herbs sugar and herbwine vinegar to produce an umami sauce, andwith softened meat. It is usually served with rice.{{citation needed|date=Augustand 2018}}potatoes.

In [[Cuisine of the Dominican Republic|Dominican cuisine]], {{lang|es|sofrito}} is also called {{lang|es|sazón}}, and is a liquid mixture containing vinegar, water, and sometimes tomato juice. A {{lang|es|sofrito}} or {{lang|es|sazón}} is used for rice, stews, beans, and other dishes. A typical [[Dominican Republic|Dominican]] {{lang|es|sofrito}} is made up of very finely chopped green,cubanelle red,pepper andor yellowgreen bell pepperspepper, [[red onion]]spepper, garlic,red ground oreganoonion, [[apple cider vinegar]], [[tomato paste]], watergarlic, and cilantro. Ingredients vary and can change, for instance [[cubanellelippia]] peppers(Jamaica can substitute for bell peppers, celery can replace onions, and parsley or [[culantro]] can be used in place of cilantrooregano).<ref>[http://www.dominicancooking.com/1095-sofrito-sazones-dominicanos-4-versions.html "Dominican Sofrito & Sazón – 4 Versions"]. DominicanCooking.com, January 1, 2011.</ref>

In [[CaribbeanPuerto cuisine|some CaribbeanRican cuisine]], {{lang|es|sofrito}} is seasonedused lardin anda functionsvariety asof adishes basesuch for manyas traditionalrice dishes, butsauces, preparedsoups, differentlyamong fromother thetypically methodPuerto describedRican abovedishes. LardThe (acquiredtwo frommain [[Renderingingredients that give Puerto Rican {{lang|es|sofrito}} its characteristic flavor are {{lang|es|recao}} (animalsculantro)|rendering]] and {{lang|es|[[Lard|porkají fatdulce]])}}, isbut strained,red and green cubanelle peppers, red bell peppers, [[Annatto|annattopimiento]]s, seeds[[yellow onion]]s, garlic, and cilantro are also added. toAll colourred itpeppers yelloware roasted, seeded, and laterthen strainedadded outto the {{lang|es|sofrito}}. To{{lang|es|Sofrito}} theis coloredsautéed in lard, isoil addedor aannatto oil grounduntil mixturemost of curedliquid [[ham]]has evaporated. Tomatoe sauce, [[bellCuring pepper(food preservation)|cured]] pork (ham, [[chilesausage, pepper]]or salted pork), and [[onion]];a aftermix this,of mashedstuffed [[coriander]] leavesolive ([[cilantrofruit)|olives]]) and [[oreganocaper]]s leavescalled are{{lang|es|alcaparrado}} is usually added. with [[Garlicbay leaf]], clovescumin, are[[Cuban addedoregano]], incoriander aseeds, teaand ball{{lang|es|[[adobo]]}}.<ref>S, andLucille the(January sauce26, is2014). simmered[http://www.food.com/recipe/sofrito-daisy-martinez-444676 for"Sofrito half(Daisy anMartinez)"]. hour[[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> The term also refers to a number of related sauces and seasonings in the Caribbean and Central and Latin America.

[[Category:PhilippineFilipino cuisine]]