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Greek Corfu Sofrito | Tender in Garlic and Wine Sauce
(0)
45 min
Under an hour
Knuspr-Küche
Korfu-Sofrito ist das berühmteste Schmorgericht der ionischen Insel Korfu. Zarte Schweineschnitzel werden sanft mehliert, in feinstem Olivenöl angebraten und in einer aromatischen Sauce aus viel frischem Knoblauch, trockenem Weißwein, einem Schuss Weißweinessig und reichlich glatter Petersilie geschmort. Ein herrlich würziger Klassiker der griechischen Küche!
Preparation method
Preparation
Pat the pork cutlets dry, cut them in half if needed, and season with salt and freshly ground pepper. Place the flour on a shallow plate and lightly dredge the meat in it on both sides. Gently tap off any excess flour.
Peel the garlic cloves and cut them into thin slices. Thoroughly wash the fresh flat-leaf parsley, shake dry, and finely chop the leaves along with the tender stems.
Searing the meat
In a large, deep frying pan or braising pot, heat 3 tbsp of olive oil over medium-high heat. Fry the floured pork cutlets in batches for about 2 minutes on each side until golden brown. Remove the meat and set aside on a plate.
Chef's tip
Traditional side dish: In Corfu, sofrito is traditionally served with velvety mashed potatoes or fresh white bread to soak up the delicious garlic-wine sauce perfectly.
Perfect sauce: The garlic must never be fried over heat that is too high, otherwise it will taste bitter. Over gentle heat, it develops its mild, nutty sweetness.
110 min
Masterpiece
