 Sofrito being prepared in Spain | |
| Region or state | Latin American, Spanish, Italian and Portuguese |
|---|---|
| Main ingredients | Garlic, onion, peppers, and tomatoes |
| Ingredients generally used | Olive oil |
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.
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.
- ^ 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.
- ^ "Lisbon Academy of Sciences, Dictionary of the Portuguese Language, Refogado". Retrieved 23 October 2018.