Sofrito is the a cooking technique that ties much of Latin America together.
Plus, it’s vegan and heart-healthy.
Here’s everything you gotta know.
Sofrito isnt just loaded with flavor; with the right components, it can also be good for you.
Researchers at the University of Barcelonafound thatcookingthe ingredientstogether in a sofrito increases the levels of those bioactive compounds.
The ingredients are good for the heart on their own, but cooked into sofrito makes them even better.
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Over 75 percent of olive oil is monounsaturated fat, Perdomo says.
When you are using olive oil instead of saturated fat, its good for the heart.
Varieties of sofrito
Sofrito, Presilla explains, originated in medieval Spain.
In Ecuador, for instance, it is calledrefrito.
In Peru it goes byaderezo.
The technique is used in many parts of Latin America, albeit sometimes under a different term.
In Ecuador, for instance, it is calledrefrito.
In Peru it goes byaderezo.
And its easy to customize based on your taste or whats in your pantry.
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When she cant find culantro, Diaz reaches for a combination of parsley and cilantro.
Sofrito is not just sauteing or frying the vegetables in olive oil, she says.
Its slow cooking those vegetables until they soften.
Thats when you start adding salt and dry herbs.
Sofrito is so potent that for most dishes you only need a few tablespoons.
To save time, Diaz likes to make her sofrito in batches and freeze it in small portions.
you could pull it out of the freezer and put it right in the pan, she says.
You dont even have to defrost it.
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