Veal Sofrito

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

Sofrito, the name our community in Egypt used to describe a method of cooking halfway between roasting and stewing in oil with very little water, is, predictably, a Spanish name. For a sofrito of lamb.

The cooking fat in this method varies according to the country and the community in which it is practised. Butter can be used, but I prefer sunflower oil.