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Sofrito from Corfu

  • Cooking time40 minutes
  • Prep time10 minutes
  • Servings6 portions
recipe image Sofrito from Corfu


  • 4 slices of veal eye of round
  • 50 ml. Altis Classic Olive Oil
  • 100 gr. parsley, minced
  • 6 garlic cloves, sliced
  • 40 ml. white vinegar
  • 20 ml. red vinegar
  • 300 ml. veal broth
  • 50 gr. all-purpose flour
  • 1 tablespoon butter
  • Freshly ground pepper
  • Salt


      1. We add salt and pepper to the meat and, after we flour it, we shake it for the excess flour to fall off.
      2. In a wide saucepan, we heat the olive oil and saute the meat until it turns brown.
      3. We add the vinegars and, once they evaporate, we add the parsley, garlic, broth, salt and pepper, and we let it stew for 40 min.
      4. Just before we remove the meat from the heat, we add the butter, frozen and cut in cubes, and we stir the food in the saucepan.
      5. We serve the food with fresh parsley and a side dish of our choice.
      - We saute no more than two slices of veal eye of round each time so as to keep the temperature high