Product Code Database
Sofrito (), sofregit (), (2026). 9781558323292, The Harvard Common Press. ISBN 9781558323292 soffritto (), sofrit (), refogado () or sueztitze () typically consists of aromatic ingredients cut into small pieces and sautéed or Braising in cooking oil for a long period of time over a low heat, then used as a foundation for a variety of dishes. It is a basic preparation in Mediterranean and Latin American cooking.
In modern Spanish cuisine, sofrito consists of garlic, onion and capsicum cooked in olive oil, and optionally tomatoes or carrots. This is known as refogado, sufrito, or sometimes as estrugido in Lusosphere nations, where only garlic, onions, and olive oil are considered essential, tomato and Bay Laurel being the other most common ingredients. 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.
The word sofrito derives from the Spanish verb sofreír, meaning 'to stir-fry'.
In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, it becomes soffritto. 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 wine vinegar to produce an umami sauce with softened meat. It is usually served with rice and potatoes.
In Dominican cuisine, the standard ingredients of sofrito or sazón are chopped cubanelle pepper or bell pepper, red onion, garlic, and lippia (Jamaica oregano). Optional ingredients include cilantro, culantro, celery, tomato paste or fresh tomatoes, sour orange, vinegar, or sweet chili peppers. Dominicans also add alcaparrado (olives) for some dishes. "Dominican Sofrito & Sazón – 4 Versions". DominicanCooking.com, January 1, 2011.
In Puerto Rican cuisine, the sofrito gets its characteristic flavor and green color from the addition of recao (culantro), and is sometimes interchangeably called recaíto. Family recipes vary but ingredients may include a combination of recao (culantro), aji dulce, Cubanelle, Bell pepper, pimiento, onion, garlic, Coriander, and Alcaparrado (olive, Pimiento and Caper). Sofrito is often made in large batches and blended, bottled and stored in a refrigerator or freezer. Tomato is a controversial and less common ingredient in Puerto Rican sofrito, but it may be added. The reason many Puerto Rican sofrito recipes omit tomatoes is because some traditional dishes, like Pernil, call for sofrito without any tomato. Tomato sauce can always be added at a later stage in cooking if the recipe calls for it, such as in arroz con gandules.
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