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By Frank Camorra and Richard Cornish
Published 2009
The base of slow-cooked vegetables — often onion, garlic, capsicum (pepper) and tomato — which imparts so much flavour to so many Spanish dishes. A sofrito is cooked low and slow for 30-60 minutes and often needs to look like jam before the next ingredients are added. There are as many sofrito recipes as there are Spaniards.
© 2009 All rights reserved. Published by Murdoch Books.