Soffritto Recipes

SOFFRITTO RECIPE, THE ITALIAN WAY.

Steps:

• Wash the vegetables, peel onion, carrot, and trimmed the celery rib, and remove the leaves.
• With a sharp knife, mince or finely dice the onion, carrots, and celery. Try to keep the same size and make sure you use a chopping board and handle your knife carefully.
• Heat the olive oil in a skillet or in a pot over low to medium heat. 1 maximum 2 Tbsps of olive oil (or the same amount of butter) is enough. When the oil starts shimmering add the diced vegetables, and cook, stirring often.
• Adjust to low heat as needed, and continue to sauté until golden, it will take from a minimum of 5-7 minutes to 20 minutes, take your time.
• When the soffritto is nearly done you can add minced garlic, aromatic herbs, spices, or wine. Give a good stir, keep cooking for 1 or 2 minutes, then add the rest of the ingredients according to the recipe you want to make.

SOFRITO

Steps:

• In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

AUTHENTIC PUERTO RICAN SOFRITO

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
• Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
• Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
• Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

SOFFRITTO

Steps:

• Soak mushrooms in 1 1/2 cups lukewarm water for about 30 minutes.
• Heat olive oil in large frying pan.
• Stir in onions.
• Cook for two minutes over medium heat, stirring.
• Add minced garlic.
• Continue cooking, stirring frequently, until onions are soft.
• Add parsley and basil, and cook until the parsley loses its intense green color.
• Remove mushrooms from soaking liquid, and set liquid aside.
• Add tomatoes and mushrooms to pan.
• Strain mushroom soaking water and add with spices to mixture.
• Simmer over low heat until water reduces, about thirty minutes.
• Season to taste with salt and freshly milled pepper.
• When cooked, this can be used immediately, or poured into ice cube trays.
• When the mixture is frozen, remove from the trays and save in the freezer in a plastic bag.
• Use the cubes as needed as a flavoring/base for soups and stews.

SOFRITO

Steps:

• In a large food processor or blender, blend the peppers and garlic until smooth.
• Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.