sofrito

( ), ( ), soffritto ( ), ( ), ( ) or ( ) typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over low heat, then used as a foundation for a variety of dishes. It is a basic preparation in Mediterranean and Latin American cooking. The word derives from the Spanish verb sofreír, meaning 'to stir-fry'.

( ), ( ), soffritto ( ), ( ), ( ) or ( ) typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over low heat, then used as a foundation for a variety of dishes. It is a basic preparation in Mediterranean and Latin American cooking. The word derives from the Spanish verb sofreír, meaning 'to stir-fry'. ==Mediterranean== The earliest mentioned recipe of , from around the middle of the 14th century, was made with only onion and oil. In modern Spanish cuisine, consists of garlic, onion, and peppers cooked in olive oil, and optionally tomatoes or carrots. This is known as , or sometimes as 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. In Italian cuisine, chopped onions, carrots, and celery is , and then, slowly cooked in olive oil, it becomes . It may also contain garlic, shallot, or leek. 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 vinegar to produce an umami sauce with softened meat. It is usually served with rice and potatoes. ==Latin America== 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. ==Asia== In Filipino cuisine, 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 . ==See also== Epis Holy trinity Mirepoix Salsa Sauce Sofrito (stew) Tempering (spices) ==References== ==Further reading== Roden, Claudia, A New Book of Middle Eastern Food: London 1986 Roden, Claudia, The Book of Jewish Food: New York 1997, London 1999

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