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The Famous Corfiot Recipes.
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CORFIOT RECIPES

 

·        Pastitsada

·        Sofrito

·        Savoro

·        Tsigareli With Fennel

·        Scorpion Fish « Bourdeto »

·        Pumpkin Pie With Mitzithra (Cottage Cheese)

·        Venetian Pastitsio

 

        

 

 

PASTITSADA

    

  Ingredients

·        1 kg beef or one medium-sized rooster

·        1 tea cup oil

·        1 tea cup red wine

·        4 ripe tomatoes

·         3 medium-sized finely cut onions

·        2-3 cloves garlic cut in half

·        Cinnamon, cinnamon-cloves

·         Little sugar

·         Pepper

·         1 packet macaroni

·        Grated cheese

 Preparation Wash the meat, pierce it in different places and fill each hole with a clove of garlic, salt and pepper. Warm the oil in a pot and brown the onions with the meat. Add the wine, tomatoes (peeled and passed through the blender) or tomato paste as well as all the other ingredients except the macaroni and the cheese. Let the meat simmer for approximately 2 hours. Boil the macaroni in lots of salt water, strain and serve it with the sauce and the grated cheese sprinkled on. Serve the meat on a separate platter together with the remaining sauce.

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SOFRITO

 Ingredients

·        1 kg leg of beef (without the bone)

·        4-5 soup spoons flour tea cup oil

·        4-5 soup spoons vinegar

·         3 cloves crushed garlic

·         Parsley finely cut

·        Salt and pepper.

 Preparation: Mix the flour with salt and pepper. Cut the meat into slices and flour it. Warm the oil in a pan and brown the meat. Transfer the meat to a pot. Put the vinegar, garlic, parsley and a little water into the pan. When the sauce begins to boil, pour it onto the meat. Cover the pot and simmer the food for 1 hour.

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SAVORO (savory marinated sauce for fish)

  Ingredients

·         2-3 cloves freshly cut garlic Rosemary

·         1 coffee cup vinegar

·         1 kg ripe tomatoes

·         Little sugar

·        1 soup spoon flour

·        Salt and pepper.

 Preparation: Strain the oil from fried fish. Warm it in a pan, add flour and roast. Add the tomatoes (blended), vinegar, rosemary, garlic, salt, pepper and sugar. Let the sauce boil until it sets. Savoro marinates and accompanies cold fried fish such as saddled bream, red mullet and gray mullet.

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TSIGARELI WITH FENNEL (for 8 persons)

     Ingredients

  • ˝ kilo spinach

  • ˝ kilo hogweed finely chopped

  • 1 bunch fennel finely chopped

  • 1 bunch dill finely chopped

  • 1 spoon mint

  • 2 garlic cloves

  • 1 large onion, coarsely chopped

  • 1 spoon tomato paste

  • 1 small tomato finely chopped

  • ˝ cup olive oil

  • Salt

  • ˝ teaspoon paprika

  • 1 teaspoon cayenne pepper

Preparation

1.   Wash the spinach thoroughly. Boil it in salt water for 4-5 minutes and immediately strain.

2.  Warm the olive oil in a large deep frying pan and sauté the onion to brown for 4-5 minutes. Add the garlic, paprika, cayenne pepper and salt and mix for 2-3 minutes, then add the hogweed, fennel, dill, mint and tomato. Cook covered for 15-20 minutes.

3.  A few minutes before it is ready, add the tomato paste diluted in 2 spoons of water. Boil for another 6 minutes and then serve.

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               SCORPION FISH BOURDETTO (for 4 persons)

 Ingredients

  • 1200g Scorpion fish

  • 250g olive oil

  • ˝ kilo onions

  • 1 teaspoon red spicy pepper

  • 1 soupspoon red pepper

  • 1 teaspoon tomato paste (for color not obligatory)

  • Lemon juice


 Preparation

1.  Brown the onions in olive oil and add the salt and pepper then sauté for 4 minutes. Add some water, and the tomato and let it boil.

2.  Add the well-cleaned fish and boil for ˝ hour, reducing the liquid so that only the oily sauce from the fish remains.

3.   Just before serving, add the lemon juice.

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        PUMPKIN PIE WITH MITZITHRA CHEESE

 Ingredients

  • 1 kilo pumpkins, grated

  • 2 large potatoes, grated

  • 1 large onion, grated

  • 1 cup salted mitzithra cheese

  • 1 soupspoon grated kasseri cheese

  • 2 eggs, beaten

  • 2 soupspoons finely chopped parsley

  • 1 teaspoon finely chopped mint

  • 2-3 soupspoons of olive oil

  • Salt

  • 1 teaspoon pepper

  • 1-kilo phyla pastry leaves.


 Preparation

1.  Put the grated pumpkins, potatoes and onions into a strainer. Sprinkle with salt, mixing well and let it stand for about 30 minutes to remove all juices.

2.  Squeeze the mixture and put into a bowl. Add the cheese, parsley, mint, salt, pepper and the beaten eggs.

3.  Lightly grease an oven pan. Place 5 sheets of pastry, lightly painting with oil in between each sheet, then pour in the filling and cover with 6 more oiled pastry sheets.

4.  Cut the leaves with a sharp knife overlapping the edges. Score the pie, marking out the serving sizes and brush with some olive oil. Preheat the oven to 190 deg. and cook for 45-50 minutes.

  Serve at room temperature or cold.

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            VENETIAN PASTITSIO

Ingredients
For the dough

  • 2 1/2 cups flour
  • 150 gr. frozen butter
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 6-7 soupspoons cold water

Ingredients

For the filling

  • 1/2 kilo macaroni
  • 2-3 soupspoons butter
  • 3 soupspoons of boiled chicken (fillet)
  • 1 cup boiled finely chopped veal
  • 1 cup bacon cubed
  • 2 cups graver cheese or kasseri, cubed
  • 4 boiled eggs, sliced
  • 3 eggs, beaten
  • 2 soupspoons full milk
  • 2 soupspoons parsley
  • 3 eggs, beaten
  • 2 soupspoons full milk
  • 2 soupspoons parsley

 

  Preparing the dough as follows

1.  Mix the flour, salt and sugar, then cut the butter in small pieces and rub it with the flour. Slowly add the cold water mixing until it becomes solid dough, should be little sticky. Wrap the dough in cling film and put it in the refrigerator for 1 hour.

2.  Boil the macaroni in plenty of salt water until soft. Strain, then replace in the saucepan and add a little butter.

3.  Grease a 30 cm diameter pie dish and preheat the oven to 200 deg.

4.  Cut the dough in two pieces, one slightly bigger than the other.

     5.  Sprinkle the work surface with flour and roll out the bigger piece into a circle large enough for the base of  the pie dish (plus a little overlap). Roll out the second half large enough to fit the top of the pie.

 Preparing the filling as follows

1.  Mix the macaroni with the bacon, chicken, beef and parsley, some salt and cheese. Place half of this mixture into the pie base, cover it with the slices of egg, and then add the remaining filling on the top of the eggs.

2.  Beat the three eggs with milk and pour it over the pie.

3.  Cover with the second piece of the dough and overlap the top with the base. Decorate the top of the pastry with small incisions to mark the pastry crust.

4.  Cook in medium oven for 50-60 minutes.

Let the pastitsio cool for 45-50 minutes before serving.   

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Wines


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