In the realm of culinary delights, there exists a symphony of flavors that dances upon the palate, tantalizing the taste buds with every bite. This symphony is none other than sofrito grilled bread, a delectable dish that embodies the essence of Mediterranean cuisine. Originating from the vibrant shores of Spain, sofrito grilled bread has captivated hearts and taste buds across the globe, becoming a beloved staple in kitchens worldwide. Embark on a culinary journey as we delve into the depths of this exquisite dish, discovering the secrets behind its tantalizing taste and unveiling the diverse recipes that showcase its versatility. From the classic Spanish sofrito grilled bread, brimming with aromatic herbs and succulent tomatoes, to its innovative variations featuring unique ingredients and culinary twists, this article presents a delectable array of recipes that cater to every palate. Prepare to embark on a sensory adventure as we explore the world of sofrito grilled bread, transforming ordinary ingredients into an extraordinary culinary masterpiece.
Let's cook with our recipes!
SOFRITO GRILLED BREAD
Categories Bread Herb Onion Pepper Side Low Fat Quick & Easy Summer Grill/Barbecue Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a blender purée all ingredients except bread until smooth. In a small heavy saucepan simmer sofrito, stirring, 3 minutes and season with salt and pepper. Sofrito may be made 2 days ahead and chilled, covered.
- Prepare grill.
- If desired halve bread slices. Spread some sofrito on 1 side of each bread slice (reserving any remaining sofrito for another use) and grill, sofrito side down, on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes. (Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer sofrito bread as grilled with tongs to a bread basket.
SOFRITO
Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.
Provided by FIVEBRIGS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 80
Number Of Ingredients 10
Steps:
- In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 89 mg, Sugar 0.8 g
SOFRITO
Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.
Provided by Von Diaz
Categories condiments
Time 5m
Yield About 2 1/4 cups
Number Of Ingredients 6
Steps:
- In a large food processor or blender, blend the peppers and garlic until smooth.
- Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.
SOFRITO
Sofrito is a base frequently used in many Puerto Rican recipes to add bold flavor. Its texture and appearance is similar to a green salsa. You can also try it on chilies, enchiladas and tacos.
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- Separate and peel garlic cloves. Place garlic and remaining ingredients in a food processor; cover and process until finely chopped. , Use immediately or refrigerate for up to 1 week. May also be frozen in small portions in resealable freezer bags for up to 1 month.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
PORTUGUESE SOFRITO BREAD (A B M)
Based on a recipe from Madge Rosenberg's delightful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "In Portugal, slowly sautéed onions are called sofrito, a deeply flavored beginning, or base, for dishes with rice or potatoes and for stews. The Italian soffritto adds herbs and celery; the Columbian adds annatto seeds. With roasted meat or chicken from any country, pass this Portuguese sofrito bread, or make an open-faced grilled cheese sandwich to remember." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. I listed 4 hours as the bake time; your bread machine may have a quicker basic bread cycle. NOTE: be sure to use cooked rice! I haven't tried this yet.
Provided by mersaydees
Categories Yeast Breads
Time 4h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Cut onions into ½-inch dice. Saute slowly in olive oil until translucent and barely golden, about 15 minutes. Set aside to cool.
- Add all ingredients including the sautéed onions to your bread machine in the order recommended by its manufacturer, and select the bread cycle.
Tips:
- Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your sofrito. Look for tomatoes that are deep red and free of blemishes.
- Use a variety of peppers: Different peppers offer different flavors and heat levels. For a classic sofrito, use a combination of bell peppers, cubanelle peppers, and spicy peppers like habaneros or serranos.
- Roast your peppers and onion: Roasting the peppers and onion adds a smoky, caramelized flavor to your sofrito. You can roast them in the oven or on a grill.
- Use fresh herbs: Fresh herbs like cilantro, oregano, and basil add a bright, herbaceous flavor to sofrito. Chop them finely before adding them to the pan.
- Season generously: Sofrito is a flavorful sauce, so don't be afraid to season it well. Use a combination of salt, pepper, and garlic powder or minced garlic.
Conclusion:
Sofrito is a versatile sauce that can be used in a variety of dishes. It's a great way to add flavor and depth to stews, soups, and rice dishes. It can also be used as a marinade for meats or vegetables. Sofrito is a staple in many Latin American cuisines and is sure to become a favorite in your kitchen as well.
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