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Sofrito is cooked the way Corfu cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
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.
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