Sofrito — Σωφρίτο

Kali Hronia! That’s Greek for Happy New Year … and I would like to wish you all from the bottom of my heart a happy and healthy one.

This year I hope to feature more Greek dishes than ever before and pass onto you some delicious recipes and maybe even some helpful insight (at least I’m hoping some of you think some of what I have to say is somewhat helpful!).  

I chose to start with a dish that I actually started this blog with, Sofrito. The dish hails from Kerkyra and it’s one of my favorite things to try in the many Corfiot tavernas we frequent in August when visiting my husband’s family there … I’m determined to find the best on the island (I haven’t just yet). And to be quite honest, I don’t really know that I will since my own recipe is just that good, at least that’s what my husband tells me … wink, wink!

Sofrito is said to be a dish of Venetian influence. Made with thinly-sliced veal cutlets, Sofrito includes plenty of garlic, parsley, white wine and tangy vinegar. Serve the veal and flavorful sauce along with some mashed potatoes or maybe even some rice to soak up all that tasty goodness.

Sofrito — Σωφρίτο

6 to 8 thin-sliced veal cutlets
1 cup flour, for dredging
Olive oil, for frying
5 to 6 cloves of garlic, finely chopped
2 tablespoons white vinegar
1/2 cup dry white wine
Large bunch parsley, chopped (leaves and tender stems)
1 cup chicken/vegetable stock
Salt and freshly ground black pepper, to taste

Heat about 1/3- to 1/2-cup olive oil in a skillet or dutch oven over medium-high heat. Pour the flour onto a large plate and season well with salt and pepper. Dredge each cutlet, shake off any excess flour then place the cutlets into the hot oil and fry briefly on each side until golden, about 2 to 3 minutes per side. Remove to a plate and keep warm.

Pour off some of the oil from the skillet (leaving about 3 tablespoons). Add the garlic and parsley and saute until fragrant. Stir in the white wine and vinegar; bring to a boil, scraping up any brown bits from the skillet, then add the stock. Season with salt and pepper and simmer the sauce for about 10 minutes.

Place the veal back into the skillet and add a bit more stock or water if the sauce seems too thick. Cover skillet and cook about 5 minutes longer over medium heat. Serve with mashed potatoes or rice.

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8 Responses to “Sofrito — Σωφρίτο”

  1. Peter G says:

    Happy New Year Maria! Looks beautiful!

  2. I never had this one. Sounds fantastic. I will look out for it, thoug I guess the tavernas in Athens do not serve this.

  3. Giff says:

    happy new year to you as well Maria!

  4. Peter says:

    A Happy New Year to you and your family , Maria. I’ve always liked your food and I look forward to your upcoming dishes.

    As for the Sofrito, it’s become a quick and easy weeknight addition and your version comes with street cred…a husband from Corfu!

  5. Ivy says:

    Kali Chronia Maria to you and your family. I remember your first post of sofrito as if it was yesterday. Looking forward to some more delicious Greek dishes.

  6. maria says:

    happy new year maria – here’s to some great cooking ideas for the coming year

  7. mincir says:

    Frankly speaking that I have heard this recipe’s name first time and this is very new recipe for me.I will definitely try this recipe.Thank you very much for giving such different recipe.

  8. Happy New Year, I have 2 pcs of veal and do not know how to cook apart from the swiss way. Thanks for your recipe : ) Happy New Year to you!

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