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GreekAuthentic Cuisine

Sofrito

Serves 4 to 6 Entree meat

Sofrito

Sofrito is a beloved dish from Corfu, traditionally prepared in home kitchens where olive oil is poured generously and salt is measured by instinct. This Corfiot classic isn’t reserved for special occasions; it's a comforting staple that finds its place on the table any day of the week, capturing the essence of Greek home cooking with each lovingly prepared bite.

Tender veal escalopes are the star, bathed in a fragrant bath of garlic and white wine, with a whisper of white wine vinegar adding a subtle tang. The dish finishes with a flourish of fresh parsley, bringing a burst of color and an herbaceous hint. Sofrito should taste bright and savory, with the richness of olive oil and a peppery finish, embodying the warmth and simplicity of Greek culinary tradition.

Ingredients

  • 800 gveal escalopes
  • 6 clovesgarlic
  • 100 mlwhite wine
  • 80 mlolive oil
  • 4 tbspwhite wine vinegar
  • 2 tbspfresh parsley
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the 800 g of veal escalopes with fine sea salt and black pepper. Use your hands to rub the seasoning evenly over the meat, ensuring each piece is well-coated. Set aside for a moment to let the flavors start to penetrate the meat.
  2. Heat 80 ml of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the veal escalopes in a single layer, being careful not to overcrowd the pan. Brown the veal on each side until it develops a deep, golden crust, which should take about 3-4 minutes per side. The deep color is essential for flavor, so ensure each piece is well-browned before removing it from the pan.
  3. Once all the veal is browned, remove it from the skillet and set aside. Lower the heat to medium and add 6 cloves of finely chopped garlic to the same skillet. Sauté the garlic until it becomes fragrant and lightly golden, taking care not to burn it, as this will impart a bitter taste.
  4. Deglaze the pan by pouring in 100 ml of white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to simmer and reduce slightly, which will concentrate its flavor and help create a rich sauce.
  5. Return the browned veal escalopes to the skillet, nestling them in the wine and garlic mixture. Add 4 tbsp of white wine vinegar, which will add a subtle tanginess to the dish. Cover the skillet with a lid and let the veal braise gently in the sauce, turning occasionally, until the meat is tender and the sauce has thickened slightly.
  6. Once the veal is tender, remove the lid and taste the sauce for seasoning, adjusting with more salt and black pepper if needed. Finish by sprinkling 2 tbsp of freshly chopped parsley over the dish for a burst of color and freshness.
  7. Serve the Sofrito hot, accompanied by potatoes, rice, or crusty bread to soak up the flavorful sauce. The veal should be tender enough to cut with a fork, and the sauce should be rich and aromatic, embodying the essence of Corfiot home cooking.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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