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1 kilo braising steak, cut in slices about 1 cm thick
1 teacupful olive oil
flour for flouring
3-4 cloves garlic, finely chopped
1 glass white wine
1 glass parsley, finely chopped
3 bay leaves
3 seeds allspice
salt, pepper
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Flour the slices of meat and fry them in half the oil, heated to a high temperature. Remove from the pan and keep warm. |
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Empty out the used oil and pour in the rest fresh. Sauté the garlic and quench with wine. Add the rest of the ingredients and season with salt.
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Bring to the boil and then put in the fried slices of meat. Turn down the heat and stew until the meat is tender. In Corfu the favourite garnish for soffrito is mashed potatoes.
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