DIY Sofrito: A Recipe for Corfiot Veal Stew

With its Italian influences, Corfu's traditional cuisine is marked by its refinement - and the dish Sofrito is one of the island's classic dishes.


Chef: Christoforos Peskias

Preparation & Cooking time: 15 min + 10-15 min

Serves: 4

Preparation

Set aside 2 tbsp of the flour and put the rest in a shallow dish with salt and pepper, using this to lightly flour the slices of meat.

In a broad, shallow pan, heat the olive oil and brown the meat in batches for 1-2 minutes on each side until evenly brown and sealed. Place in a separate dish. Keep 3 tbsp of the oil in the pan and discard the rest.

Then add the garlic and half the parsley to the pan, sautéing for a maximum of 10 seconds, mixing continuously.

Sprinkle the remaining 2 tbsp of flour onto the mixture and sauté for another 1 minute.

Add the vinegar and wine and, when the liquid comes to a boil, put in the stock.

Reduce the mixture until it just starts to thicken, and add the meat slices, cooking for 1-2 minutes.

Remove the pan from the heat and add the rest of the parsley. Serve with fried potatoes.

Ιngredients

  • 1kg veal fillet, cut into 2cm slices
  • 120g all-purpose flour
  • 100ml olive oil
  • 8 cloves of garlic (or less, depending on taste), finely sliced
  • 1 1/2 bunches of parsley, finely chopped
  • 100ml white wine vinegar
  • 150ml dry white wine
  • 300ml chicken stock or water
  • Salt, freshly ground pepper to taste


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