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Kithen
Olive oil, onion, garlic and pepper are the basic elements of almost every recipe and, of course, from an original Corfiot table, greenery is never absent. Green vegetables are always boiled. Fresh salads, with the most popular being roka and glistrida (not found anywhere else but in Corfu), together with the locally produced mellow and lightly flavoured wine which, when drunk by the Corfiots, induces them to burst into song.
Olive oil, used pure or cooked, is one of the major ingredients in the Corfiot cuisine as well as in the cuisine of all the Mediterranean countries.
Corfu Recipes :
Bianco is a specialty dish of either dry-salted or fresh Mediterranean cod called Bakaliaros. Of course, it is cooked in a white sauce with garlic, olive oil and fresh lemon juice. It is cooked with potatoes which take on the flavour of the fish. The origin of the word is Italian-Venetian.
Sofrito is is made with fillets of veal, first fried and then stewed slowly with garlic, black pepper and parsley. It is normally served with roast potatoes that have been cooked in the oven with garlic and rosemary.
Pastitsada is a casserole dish with meat in a tomato sauce with onion, cinnamon and cloves and lots of pasta. The best meat is chicken .
Bourdetto is a fish cooked in a tomato sauce with onion, garlic and red spicy pepper. The best fish for bourdeto is scorpion.
Don`t forget to drink the typical anise brandy with a high alcoholic content called koum kouat and tzinzerbeer. |
Corfu Greece 
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