Chronicles of deconfine. 2. Fennel cream
We are already in Phase 1. This means that we can move around the city to buy what we need —in Phase 0 we could only buy in places close to the home. This allowed me to get fennel, a plant whose leaves are used in infusion - it is detoxifying and diuretic - but we use it at home to make cream.
The recipe is simple, but very tasty if you like this flavor, because it is very special. The ingredients are fennel bulbs, onion, leek, soy sauce, salt and pepper.
The trick is to prepare a good “sofrito” (I don’t find traslation), cutting the onion and leek finely and frying them in olive oil or butter (with the final flavor that you prefer). It must be done over low fire and very slowly. When the onion begins to be translucent, add the fennel cut into small pieces and continue frying for a few minutes. Then add the water and, when it boils, a little salt and a little pepper. When the fennel is tender a mixer is passed and everything is finely crushed. The salt is tested, a little soy sauce is added and it is verified that it is neither too light nor too thick.
To serve it you can add a little of milk or cream to cook and a few pieces of fried bread to accompany. I love it.
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Corrections · 6
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Chronicles of deconfine Reopening. 2. Fennel cream
We are already in Phase 1. This means that we can move around the city to buy what we need —in Phase 0 we could only buy in from places close to the home. This allowed me to get fennel, a plant whose leaves are used in infusion - it is detoxifying and diuretic - but we use it at home to make cream.
The recipe is simple, but very tasty if you like this flavor, because it is very special. The ingredients are fennel bulbs, onion, leek, soy sauce, salt and pepper.
The trick is to prepare a good “sofrito” (I don’t find traslation), cutting the onion and leek finely and frying them in olive oil or butter (with the final flavor that you prefer depending on which flavor you prefer). It must be done over low fire and very slowly (Mejor: very slowly on low heat). When the onion begins to be translucent, add the fennel cut into small pieces (Mejor: finely chopped fennel) and continue frying for a few minutes. Then add the water and, when it boils, a little salt and a little pepper (Sometimes we say, 'a pinch (pizca) of salt and pepper'). When the fennel is tender a mixer is passed and chop with a food processor till everything is finely crushed. The salt is tested, a little soy sauce is added and it is verified that it is neither too light nor too thick (Mejor: Test the salt, add a little soy sauce, and make sure the mixture is neither too light nor too thick.)
To serve it you can add a little of milk or cream to cook and a few pieces of fried bread to accompany. I love it.
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Chronicles of deconfine. 2. Fennel cream
We are already in Phase 1. This means that we can move around the city to buy what we need —in Phase 0 we could only buy in places close to the home. This allowed me to get fennel, a plant whose leaves are used in infusion - it is detoxifying and diuretic - but we use it at home to make cream.
The recipe is simple, but very tasty if you like this flavor, because it is very special. The ingredients are fennel bulbs, onion, leek, soy sauce, salt and pepper.
The trick is to prepare a good “sofrito” (I don’t find translation), cutting the onion and leek finely and frying them in olive oil or butter (with the final flavor that you prefer). It must be done over low flame and very slowly. When the onion begins to be translucent, add the fennel cut into small pieces and continue frying for a few minutes. Then add the water and, when it boils, a little salt and a little pepper. When the fennel is tender a mixer is passed and everything is finely crushed. The salt is tested, a little soy sauce is added and it is verified that it is neither too light nor too thick.
To serve it you can add a little of milk or cream to cook and a few pieces of fried bread to accompany. I love it.
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Tanks, Sonya.
Yes, "sofrito" is a very common ingredient in Mediterranean cuisine, especially in Spanish. Made very slowly and with good ingredients, it enhances the flavor of many dishes.
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I see the term "sofrito" used in cookbooks that are written in English. I think people consider "sofrito" to be part of the specialized "vocabulary of cooking" rather than "a foreign word." You are correct, there is not a separate English word for this -- we seem happy to borrow this word that Spanish and Italian chefs have made well known.
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