Sofrito, along with pastitsada and bourdeto are the three classic and most popular Corfiot dishes. Its name comes from the Venetian rule. Though there is no significant culinary, connection between the sofrito and the famous cooking technique used in Italy (otherwise, battuto), beyond the fact that both involve frying in oil. As with the pastitsio, the connection with Italian influences on a technical level, is loose and there is no connection.
We flour the meat well. We fry them on both sides until they reach a golden brown colour.
We flour the meat well.
We fry them on both sides until they reach a golden brown colour.
And thus our food is ready. You can serve it with warm mashed potatoes.