Wikipedia

Sofrito

(Redirected from Sazon)
Not to be confused with soffritto or sofritas.
For the Sephardic Jewish stew, see Sofrito (stew).

Sofrito (Spanish, Spanish: [soˈfɾito]), sofregit (Catalan, Catalan: [sufɾə'ʒit]),[1] soffritto (Italian, Italian: [sofˈfritto]), or refogado (Portuguese, Portuguese: [ʁɨfuˈɣaðu]) is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. 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.

Sofrito
Sofrito being prepared in Spain
Region or stateLatin American, Spanish, Italian and Portuguese
Main ingredientsGarlic, onion, peppers, and tomatoes
Ingredients generally usedOlive oil

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.

Mediterranean

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The earliest mentioned recipe of sofrito, from around the middle of the 14th century, was made with only onion and oil.[3]

In Italian cuisine, chopped onions, carrots and celery is battuto,[4] and then, slowly cooked[5] in olive oil, becomes soffritto.[6] It may also contain garlic,[7] shallot, or leek.[8]

In Greek 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.

Latin America

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Sofrito being prepared from bell pepper, onion, garlic, and herbs

In Venezuelan cuisine, the sofrito also called aliño 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 of Margarita Island and the coastal regions of Venezuela [9] from where it was later adopted by some of the Caribbean colonies. It is used as a base for most of Venezuelan dishes including pabellón criollo, asado negro, pastel de chucho, and hallaca. Sometimes other secondary components are added such as tomato, spring onions, parsley or coriander, depending on the dish.

In Cuban 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, including ropa vieja and picadillo. Other secondary components 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, sofrito is also called sazón. Dominican sofrito mostly depends on what is available. Chopped cubanelle pepper or bell 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. [11]

In Puerto 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 Rican sofrito its characteristic flavor are recao (culantro) and ají 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 the 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. Sofrito is sautéed in lard, oil or annatto oil until most of liquid has evaporated. cured pork (ham, sausage, or salted pork), and a mix of stuffed olives and capers called alcaparrado is usually added with bay leaf, cumin, coriander seeds, and adobo.[12] [13]

Asia

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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.[14][15]

See also

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References

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  1. ^ Andrews, Colman (2005) [Originally published: New York: Macmillan, 1988]. "Part Two: SAUCES - Sofregit". Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast (Revised ed.). Boston, Massachusetts: The Harvard Common Press. pp. 37ff. ISBN 9781558323292. Retrieved 8 November 2021.
  2. ^ "Lisbon Academy of Sciences, Dictionary of the Portuguese Language, Refogado". Retrieved 23 October 2018.
  3. ^ The book of Sent Soví : medieval recipes from Catalonia. Santanach i Suñol, Joan., Vogelzang, Robin M. Woodbridge, Suffolk: Tamesis. 2008. ISBN 978-1-85566-164-6. OCLC 183149198.{{cite book}}: CS1 maint: others (link)
  4. ^ "Onions, Carrot and Celery". www.italiana.co.uk. Retrieved 13 October 2018.
  5. ^ "The Secret Weapons in Italian Cooking". tastingtable.com. 5 July 2016. Retrieved 13 October 2018.
  6. ^ Howald Patton, Lindsey (4 April 2020) [May 2014]. "All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings". Serious Eats. Dotdash. Retrieved 8 November 2021.
  7. ^ "Marinara Sauce - Soffritto Style". CookingWineandTravel.com. Retrieved 13 October 2018.
  8. ^ "Chef Jerry Corso Gets Cooking with Soffritto". seattlemag.com. 15 March 2016. Retrieved 13 October 2018.
  9. ^ "Ají dulce: identidad venezolana en un ingrediente inmigrante | El Estímulo". elestimulo.com (in Spanish). 11 November 2020. Retrieved 2 July 2024.
  10. ^ Rodriguez, Hector (October 16, 2017). "All About Sofrito: Origins, History, and Variations" Archived 5 January 2017 at the Wayback Machine. The Spruce Eats.
  11. ^ "Dominican Sofrito & Sazón – 4 Versions". DominicanCooking.com, January 1, 2011.
  12. ^ S, Lucille (January 26, 2014). "Sofrito (Daisy Martinez)". Genius Kitchen.
  13. ^ Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (2006). "Sofrito (Seasoned Lard)". Joy of Cooking. Scribner. pp. 1013. ISBN 978-0-7432-4626-2.
  14. ^ "Ginisa". December 2003. Retrieved 22 May 2008.
  15. ^ "Giniling Guisado/Ginisa - Basic Recipe". 2 May 2012. Retrieved 28 March 2014.

Further reading

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  • 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
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