Let us begin by knowing the meaning of the word sofrito. According to the dictionary of the Royal Academy, FRY is lightly frying foods and their condiments. We call fried seasonings that FRY in oil, accompanied by various ingredients. Sofrito is the essential foundation that is used to make most of the dishes of Spanish cuisine and Latin American cuisine. Each country has its traditional way of better prepare your sofrito, yet each has its own secrets and customs in their elaboration.
We know that the basic sauce is made with onion finely cut, tomato concasse (cubes), to which you can add green or red peppers or enriches its flavor by adding various seasonings, depending on the type of preparation. In Latin America, we have a diversity of aromas and flavors as a result of different culinary traditions. The Dominicans added onion, tomato, pepper, crushed garlic, oregano and pepper. If going to use stewing meats, beans, pigeon peas or moro rice added cilantro. Cubans blend garlic with the onion, green pepper and tomato then to Fry lightly in oil. We Venezuelans heat the oil then Add the onion, pepper, crushed garlic, sweet and pepper finely cut; If we are going to prepare a stew as the Hallacas, add tomato grind in the food processor. Argentines added to the basic sauce, hot peppers.
Laurel and color. Mexicans browned onion, then they pressed garlic, add tomatoes and the infaltable chile. Peruvians like Salvadorans, saute garlic, onion, paprika and tomatoes. As we see almost all the sauces are made with the same ingredients, but the variety of delicious flavors that we produce is incredible. Then we wonder where is the difference?. In our opinion, different court, different flavor. We often see the chefs in your tv programs, use the method of cut vegetables in the same way and the same size. The reason is that, at the time of cooking the sauce, ingredients absorb alike condiments, besides that they cook evenly. Definitely is the method we recommend, because when liquefy sofrito ingredients, This is left with less flavor, since instead of sofreirse, rather than boiled. Finally we need to add that the secret of a good sofrito is to simmer it. While slower than the sauce to cook more flavor will have our final preparation. The recipe of the week are the spirals of Pasta Primavera of Rena Ware with its aroma and spectacular flavor is a good example of what constitutes a good sofrito. Until next week. Write to us at juliopena@dalilasgourmet. com or contact us at our website:. dalilasgourmet. com Science prosecutors, professional in culinary arts degree, professional French pastry and Chef at international bakery, in addition to extensive experience in the management of small and medium-sized enterprises of the food sector.