Taverna Plate · Garlic Wine Veal
Sofrito
Photo: donandcarol / Wikimedia Commons · CC BY 2.0
The name comes straight from the Italian word for 'lightly fried,' one of the clearest linguistic fingerprints Venice left on Corfu's kitchens.
Thin slices of veal are pan-fried, then finished in a garlicky white-wine-and-vinegar sauce thickened with a little flour and parsley. A regular fixture on the counters of Corfu's tavernas and market lunch spots.
Why it's made this way: Like pastitsada, sofrito developed during Venice's nearly 400-year rule over Corfu, adapting an Italian cooking technique to local veal and producing a dish with no real equivalent elsewhere in Greece.
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Part of World of Street Food — 690 dishes from 118 countries.
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