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Tuesday, February 16, 2010

Soffritto & Sofrito!

~Soffritto Before~

~Soffritto After~
Soffritto was brought to Latin America cuisine via Italian & Spaniard immigrants and is the basis for many Latin dishes. I use soffritto for all of my sauces, beans, and soups. If you are wanting to learn Italian, Spanish, or Greek cuisine this is the recipe to start with. It is a "sauce" that is cooked low and slow consisting of 3-4 vegetables and a small amount of olive oil and you won't believe how much depth of flavor this adds. Southern Italians use garlic, onion, and olive oil and Northern Italians use onion, carrot, celery, and butter. Latins use onion, garlic, sweet pepper, hot pepper, and cilantro. I give all 3 of my favorites!

Southern Italian Soffritto
1/2 small onion
2-3 garlic cloves
1 good pinch kosher salt
3 tablespoons olive oil
1/2 cup white or red wine
Northern Italian Soffritto
1 large carrot
2 celery stalks
1 large onion
1 good pinch kosher salt
1 1/2 tablespoon butter
1 1/2 tablespoons olive oil
1/2 cup white or red wine
Latin Sofrito
1 large onion
4 garlic cloves
1 large sweet pepper
1 small tomato
1 bunch cilantro leaves
1 pinch cayenne

Italian Soffritto
Chop only vegetables fine or process until fine.
Add butter/oil to pot and heat up.
Add soffritto & salt, cook until soft but not brown, low and slow.
Add wine and cook for 2-3 minutes or until cooked down a bit.
Proceed with recipe.
Latin Sofrito
Process evrything until smooth.
Freeze in individual baggies. One recipe will make enough for 5 servings of soffritto.
When ready to use simply add straight from the freezer to the heated pot you are cooking in along with a 3 tablespoons olive oil and a food pinch of kosher salt and cook until soft. Cook low and slow as you desire a soft but not brown sofrito.

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