Traditional Corfiot sofrito

Chef: Alexia Kassari

Preparation & Cooking time: Prep time: 15 minutes Cooking time: 2 hours

Serves: 4

One of the astir aromatic and distinctive dishes successful Corfu’s culinary tradition, sofrito is simply a testament to the powerfulness of simplicity. Made with conscionable a fistful of cautiously chosen ingredients, it relies connected a gentle, layered cooking method – without stirring – akin to the technique used successful the island’s food bianco. 

Method

Dredge each slice of beef successful flour and shingle disconnected immoderate excess.

In a ample non-stick frying pan, vigor fractional of the olive lipid implicit mean to precocious heat. Working successful batches, navigator the beef successful a single furniture for 3–5 minutes per side, until lightly browned.

For each batch, adhd 1–2 teaspoons of vinegar to the pan. Let it navigator for astir 1 minute, allowing the sharpness to mellow, then transfer the beef to a platter.

Arrange each the fried slices successful a wide, shallow cookware successful layers, sprinkling parsley aft each layer.

Pour the remaining olive lipid and vigor implicit mean vigor until it begins to sizzle.

Add the ail and sauté for 1 minute, lone until fragrant.

Add capable water to screen the slices. Bring to a boil, then instantly trim the vigor to very low.

Season with brackish and pepper. Gently shingle the pot, screen and simmer implicit very debased vigor for astir 1 hr oregon until the nutrient is very tender and the liquid has reduced to its diagnostic thick, airy sauce.

Just earlier removing from the heat, sprinkle with the other parsley and mildly shingle the cookware erstwhile more.

Serve the sofrito instantly with fried potatoes oregon pilaf rice.

Ingredients

• 1.5 kg beef, top round, thinly sliced and lightly pounded to marque them thinner and wider
• A small flour, for dredging
• 50 ml white wine vinegar
• 1/2 caput of garlic, separated into cloves and thinly sliced
• 1 ample clump of parsley, finely chopped, positive 1-2 tbsp other for garnish
• 200 ml olive oil
• Salt and freshly crushed pepper

Originally published successful Greek astatine gastronomos.gr.