Corfu is undoubtedly one of the most beautiful Greek islands. Although it’s very touristy, it’s nonetheless full of charm. Renowned for its splendid landscapes and beaches, Corfu is also famous for its gastronomy and more specifically for its sofrito .
The island’s cuisine has had many influences. In fact, the Venetians, the French under Napoleon and the English have all had their say. All have made their mark on local gastronomy.
Evi invites us to discover Corfu’s Sofrito, the island’s emblematic dish, whose name means “gently fried” in Italian. A real delight!
The ingredients of Corfu Sofrito
Serves 5
- 1kg veal knuckle or other tender, lean part
- flour and olive oil for frying
- 1 large bunch parsley, chopped
- 10 garlic cloves, minced, although in Corfu we’d rather use 3 heads!
- 20cl white wine vinegar
- salt, freshly ground pepper
Preparing Sofrito
Cut the meat into thin slices. Cover with cling film and flatten with a rolling pin.
Season each slice with salt, pepper and flour.
Brown in olive oil. Remove and place on absorbent paper.
Place half the meat slices in a large casserole dish and spread half the finely chopped garlic and parsley over them.
Cover with the other half of the meat and finish with the remaining garlic and parsley.
Pour over the vinegar, cover with water to the top, cover and leave to cook over a low heat for around 1 hour.
Serve with white rice, steamed potatoes or mashed potatoes.
Enjoy your meal!
*****
Thanks to Evi Siougari-Parmantier for sharing this delicious recipe with us.
