Sofrito vinaigrette from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 120) by Anya Von Bremzen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on August 14, 2015

    p. 120 - It was the versatility of this recipe that caught my attention and when I brought a big basket of cannellini beans home from my local farm stand, I imagined a match made in heaven. What sets this apart from most vinaigrettes is that the ingredients are cooked. Also, this is yet another recipe from our Spanish COTM that calls for a 1:1 ratio of oil to acid. Once again I decided to add my vinegar to taste vs as stated and I ended up using just under 3 tbsp of pinot noir vinegar to the ½ cup of oil. The bright flavours of the vinaigrette paired perfectly with our rich, creamy beans. This is a recipe worth repeating. Photo here: http://chowhound.chow.com/topics/1020808?commentId=9683678#9683678

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