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By Caroline Conran

Published 2012

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If you follow the expert on Catalan cuisine, Colman Andrews, softening sweet, finely chopped onions in plenty of olive oil very slowly until they turn beyond yellow, beyond golden, beyond hazelnut brown, and then adding tomatoes, is the usual start of making dinner. This is how to make sofregit, the source of that warm appetizing smell that wafts round a Catalan house and draws people into the