Corfiot recipes
We present you the most popular and delicious dishes of the traditional Corfiot table.
Pastitsatha
It is a very popular dish, originating from the Venetians. The homemade Pastitsatha is cooked with veal, finely chopped parsley, salt and paprika. The red sauce is cooked with oil, cinnamon, cloves, salt and paprika. Pastitsatha is served with long macaroni tubes. The traditional village Pastitsatha is cooked with rooster. The recipe has delicious varieties with seafood, such as the special dish of “Lobster Pastitsatha”.
Sofrito
It is also very popular Corfiot dish in casserole, which originated in the Venetian times. It contains thin slices of veal in white thick garlic sauce, parsley, salt, black pepper and wine or vinegar.
Burtheto
It is a fishermen’s dish cooked with either Scorpion fish or tope in a red spicy sauce made of spicy chilly pepper and spicy paprika and it is finished with lemon juice.
Bianco
Bianco means ‘white’ in Italian. This recipe is a fishermen’s favourite dish.
Usually it is cooked in a casserole with cod or tope and potatoes in white sauce of finely chopped garlic, parsley, lemon juice and black pepper.
Tsigareli
Wild vegetables with finely chopped garlic cooked in spicy paprika.
Savouro
It is a traditional Venetian dish. The recipe is made with small fried fish, usually sardines, marinated in white sauce with rosemary, vinegar, black raisins and finely chopped garlic. It is preserved at least one week before consuming.
|
