Soffritto
In Italian cuisine, Soffritto ( perfect participle from Italian soffriggere 'sear, sauté' ) is used as the basis for pasta sauces, braised vegetable side dishes, meat dishes such as ragout or braised beef, fish dishes or as a bread topping for bruschette.
Soffritto is based on finely diced onions and root vegetables such as carrots, parsley root and celery, similar to the mirepoix of French cuisine or the soup greens of German cuisine, fennel, parsley and garlic are also typical ingredients. In Spanish, Portuguese and Latin American cuisine, referred to in Spanish as Sofrito or in Portuguese as Refogado , the mixture of diced vegetables contains a larger proportion of garlic as well as tomatoes and peppers and therefore has a slightly different taste. The use corresponds to the Italian cuisine.
All Sofrito or Soffritto preparations have in common that the mixture of chopped vegetables is roasted or seared in a little fat. As a result of the fine dicing, the vegetable pieces have a large surface area in relation to the total amount, on which many roasted aromas can form due to the Maillard reaction , which form a strong, hearty-spicy taste basis for dishes prepared with Sofrito or Soffrito.
The oldest mention is a description in the Catalan Llibre de Sent Soví from 1324 (at that time still without tomatoes and referred to as Sofregit in Catalan ). Sofrito came from the Iberian cuisine through colonization to South America, where it still plays an important role today as the basis for hearty dishes.
Individual evidence
- ↑ Benedetta Vitali: Soffritto: Tradition and innovation in Tuscan cooking. Ten Speed Press, Berkeley, 2004
- ^ A b c Lindsey Howald Patton: All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings. Retrieved October 27, 2019 .
- ↑ Michael Pollan: Cooking. A natural history of transformation. Publisher Antje Kunstmann, Munich 2014
- ↑ All about Sofrito: Origins, History and Variations 2019. Accessed October 27, 2019 .