The Sofrit is a Spanish onion, garlic, tomatoes and peppers slowly cooked in olive oil. Used to season or as a filling, it has a rich and versatile flavor. It improves leaving it to rest and is kept up to 5 days in the fridge.
What we present to you today is one Typical recipe of the Spanish culinary tradition that we got to know and taste on the occasion of a Spanish dinner: the Sofrit. No, we didn’t forget a “T” and a “F”: Sofit, not to be confused with the classic sauté that is used in Italy especially in the Neapolitan tradition.
It is a sauce that is excellent not only for seasoning pasta or rice but also to accompany meat, fish, tofu and eggs as well as filling the famous Empanadas . As with all traditional recipes, there are hundreds of versions With different quantities and spices: some include paprika, pepper …….
But let’s see specifically what it is: in practice, tomatoes in extra virgin olive oil. Think that Only 150 g of Sofrit added to the pasta make up to 16 – 24 mg dThe polyphenols and carotenoids For a total of 6 – 10 mg! This is precisely the feature that justifies the peculiarity of this sauce!
Sofrit recipe
Ingredients
Procedure
Chop the onion and let it go on a low heat with the 2 tablespoons of extra virgin olive oil in a saucepan, making it “sweat”, preventing it from taking color and burning. As soon as it becomes transparent, add the 2 well -chopped cloves of garlic, mix and add the 2 – 3 tomatoes and the pepper cut into cubes. Add the tire and season with salt. Let it cook over low heat until it reaches a creamy and dense consistency. Really simple!
Ilculantro, or long coriander you can find it in the ethnic shops that all these products have, otherwise You can replace it with the classic coriander.
If you think you can use this sauce as an ingredient in another recipe Then let it cool before using it. If instead Use it to accompany eggs, pasta or rice, serve hot. Ah, my friend then revealed a secret to me: many Spanish chefs always prepare a double dose of this sauce because, if left to rest all night, the tomato loses acidity, giving, together with the onion, a very sweet, truly extraordinary taste! It remains in the refrigerator for 5 days.
