The sofrito. 3 stir-fries perfect for cooking

How to make a yummy fry . The success of a recipe.

Have you ever been told that you are the parsley of all sauces? Well something like that would be the sofrito in (almost) all the dishes. But in a good way!

Sofrito is the fundamental base of many recipes. Little word of all the mothers and grandmothers of the world.

A good sofrito is the key to the success of any of the dishes of Mediterranean cuisine. But do we make our sautées well? 

The main and common ingredients of a sofrito are onion, tomato and oil . From there, other factors come into play, such as the time or the tastes of each one when dressing the preparation. 

4 different stir-fries step by step

Preparation of onion sauce

1. Peel the onion and cut it into cubes, as small as possible. Peel the garlic and chop it finely.
2. In a frying pan, heat a drizzle of extra virgin olive oil. When the oil begins to heat, add the garlic.
3. Cook the garlic for 1 or 2 minutes until they start to brown. It is important to control the temperature, if it is too high, we could burn the garlic very quickly.
4. Add the onion and cook over low heat until caramelized. Salmos and ready.

Tomato and onion stir fry

1. To get a tomato sauce we have to incorporate it into the onion sauce.
2. We will cut the tomato into small cubes so that they cook faster and more regularly.
3. The moment in which we incorporate the tomato is important. The perfect time would be once the onion is half poached, before caramelization.
4. If we added the tomato and the onion together, the tomato water would prevent the onion from poaching. We would only get a kind of cooking, not a stir fry.

Anchored and fried onion and peppers

1. We start the onion and pepper sauce once we have the vegetables, onion and red and green peppers, cut into small cubes.
2. In a frying pan, heat a drizzle of extra virgin olive oil. When the oil is ready add the vegetables.
3. We cook over low heat to get a vegetable anchorage, that is, the vegetables become transparent. It is not about caramelizing them, but about poaching them.
4. If we continue cooking the vegetable anchorage until the vegetables have caramelized, we will have a sauce of onion and peppers.

Anchored and fried vegetables

1. We cut the vegetables that we are going to use in small dice. The basis for a anchovy or sofrito of vegetables would be celery, carrot and leek, but we can always use others that we like.
2. Heat a splash of extra virgin olive oil in a frying pan and add the chopped vegetables. We cook over low heat, stirring occasionally, until the vegetables are transparent and soft to get a vegetable anchorage.
3. If what we need in a sauce, we will extend the time until the vegetables are caramelized.

Tips for a yummy fry

• As we already mentioned at the beginning, there are basic stir-fries, with onion, garlic, tomato and oil, but we also have the possibility of incorporating numerous ingredients depending on the dish for which it is intended.
• For example, to add it to the pasta we can use, on that basis, zucchini and eggplant.
• If what we are going to prepare is vegetables, the ideal, although it may seem redundant, is to make a vegetable sauce with red pepper, green pepper and carrot.
• If the sofrito is to accompany a fish or meat, you can add to the base of the sofrito, red pepper, green pepper, peas, flour, some spices (in small amounts; remember that aromatic herbs can cover other flavors), such as oregano or thyme, bay leaf, paprika and why not? , a touch of white wine.