Sofrito, along with pastitsada and burdeto are the three classic Corfiot dishes. It is obvious that it got its name during the Venetian occupation. But there is no significant gastronomic connection of soffritto, with the homonymous cooking technique used in Italy (otherwise, battuto), apart from the fact that both include frying in oil. As in pasticcio, the connection of the dishes with Italian influences in terms of technique is loose and no matter how much I searched I did not find a thorough historical interpretation of the exact connection of the names.
- 1800 gr beef cut into thin slices 0.5 cm thick
- 300 ml white wine
- 150 ml white Balsamico
- 200 gr flour
- 500 ml Maggie chicken broth (1 tbsp liquid broth dissolved in 500 ml. Hot water)
- 200 ml olive oil
- 6 cloves garlic
- 1½ cups chopped parsley
- Take the meat out of the fridge, 1-2 hours before cooking and prepare the rest of the ingredients. Wipe all the pieces up and down with kitchen paper, removing the moisture.1800 gr beef
- Put the flour in a pan and add 1 tbsp. salt and pepper and mix. Pass the slices of meat through the flour one by one to cover them completely.
- In a large non-stick pan, pour the oil over high heat and when it burns, add the floured slices of beef in portions to fry. Carefully place them in the oil first on the side near you and then leave them gently on the opposite side, so as not to splash.Note: Never put more than 3-4 slices of meat together, so that the temperature of the oil does not drop. If this happens, instead of frying and making a thin crust, as it should, they will release their liquids, resulting in a delicious sauce, but dry and immune meat. To achieve the taste of the sauce, we use the broth.
- Turn the slices per minute with tweezers for about 3-4 minutes until the characteristic honey crust becomes on the outside. Remove them in a bowl or pan, let the oil burn again for 20 ”and put the next ones until they are all sautéed. If during the frying, extra oil is needed, add in moderation, so that at the end of the frying of the meat there is very little left.
- Lower the heat and add the chopped garlic to sauté just 30 ”and immediately after set the cooker hood to maximum. Take a deep breath and carefully add the balsamic and then immediately after, the wine. The vapors that will come out when the vinegar touches the hot surface of the pot, will suffocate you for a few seconds, so it is better to take a deep breath beforehand and leave the pot for a while immediately after. Leave them for 30 ”until the many vapors are gone so that you can be on top.
- Put the slices of meat back in the pot, spreading them all over the surface, in layers. Immediately after, add the beef broth until it almost covers the top layer of the meat and if necessary, add a little more hot water.
- Let the sofrito simmer on very low heat for 1 hour, stirring a little every 20 '. In one hour add salt and pepper, tasting, and then add the parsley. Let it simmer for another 15 minutes or so, until your sauce is relatively thick and the meat is cut with a fork. The fire must be very low so that the food does not stick to the bottom, otherwise it needs stirring more often. Let it rest before serving for at least 20 '.
Quantities of vinegar and garlic vary in various recipes from the logical to the provocative waste in Mamalakis’s recommendations, but as it is known, everything is a matter of taste and balance!
Characteristics of the dish
Sofrito is an easy recipe that requires you to be “on top” for about 20 ‘out of a total of 1:45’ that you will deal with, along with the preparation. It can be prepared earlier or from the previous day and reheated gently just before serving.
Recipe with character and delicious intensities, filling and moreish. It is very popular as a dish, even for those who have not tried it and many of them are addicted to its characteristic taste and easily make them its fans. The proportions of vinegar and garlic in the following recipe are very balanced for the average taste palette, but slightly more generosity in their quantities, will give the dish corresponding extra intensities, if you can stand them of course.
So try to make the Corfiot Sofrito and feel like a Corfiot for a while !!!