Milk Street Sofrito

Name: Milk Street Sofrito
Brand: Milk Street
SKU: MSCMS002
Price: 11.96 USD
Availability: InStock
Rating: 4.2 (31 reviews)

$11.96

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We created our sofrito to be the perfect building block to cook a wide variety of recipes in less time, based on the tradition of Italian and Spanish grandmothers who make this by the jar to simplify cooking and boost flavor. After much testing, we came up with an aromatic base of sautéed onions, carrots and celery, complemented by the bright tones of tomatoes, white wine and vinegar. For additional depth, it has earthy, umami notes from mushroom powder, aromatic notes of rosemary and thyme, and just a hint of heat from black pepper and Kashmiri chili powder. A few tablespoons of this jammy sofrito is all it takes to spread rich, concentrated power into soups, sauces, stews, braises and nearly anything else that needs a boost of big flavor.

Ingredients

Ingredients: Onions, carrots, celery, white wine, tomato puree (vine-ripened tomato puree, citric acid), olive oil, tomato paste (fresh vine-ripened tomatoes), red wine vinegar, kosher salt, shiitake mushroom powder, black pepper, ground Kashmiri chilies, rosemary, thyme
Allergens: processed on the same equipment that processes peanuts, tree nuts, soy, wheat, sesame and milk
Nutritional Information

-Serving Size: 1 tbsp
-Calories: 20
-Sodium: 210 mg
-Total Sugars: 1g
Specifications

Net Weight: 6.3 ounces
Place of Origin: USA
How to use

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We test everything we sell. Here’s how we’d use this.

HOW TO USE

Here are a few quick weeknight meals we make by combining our sofrito with just a few pantry staples:
Quick Pasta with Tomato Sauce:
In a large skillet, heat 2 tablespoons extra-virgin olive oil until shimmering. Add 2 tablespoons sofrito and stir until bubbling. Add one 28-ounce can whole peeled tomatoes, lightly crushed. Simmer 5 minutes. Add 1 pound cooked pasta of your choice and ½ cup pasta cooking liquid. Simmer another 2 to 3 minutes until the sauce begins to cling to the spoon. Add pecorino Romano and chopped fresh basil or oregano and additional cheese. For puttanesca: Add 2 tablespoons capers and 2 chopped anchovies with the tomatoes. For arrabbiata: Add ½ teaspoon chili flakes with the sofrito. For amatriciana: Add 2 ounces pancetta and ½ teaspoon chili flakes into the sofrito.
Butter Beans with Sofrito:
Heat 2 tablespoons olive oil in a skillet. Add 2 to 3 tablespoons sofrito and stir to combine. Add 2 cans large butter beans, drained, and 1 cup chicken or vegetable broth. Simmer 5 minutes or until the sauce thickens slightly. Transfer to a bowl and top with chopped fresh dill and cooked bacon, if desired.
Sofrito Grilled Cheese:
Butter 2 slices sourdough bread. Spread 1 tablespoon sofrito on the inside of one of the buttered bread slices and place ⅓ cup shredded cheddar or gouda cheese on the other side. Cook over medium heat until golden brown and the cheese has melted.

Kitchen Notes

We developed this sofrito with an all-purpose flavor profile to suit just about any dish. Use as a sauce starter for a quick tomato sauce or meat ragù. Stir into lentils or rice for extra flavor. Try in any dish that you would start with a European sofrito or mirepoix.

Through partnerships with KAF Home, Kuhn Rikon and others, Milk Street is proud to bring you tools and pantry items for how we really cook.

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