2022_04_14_8595 royal frog_Sofrito_v2_croped 1.000

Sofrito: The Aristocratic Corfiot Sunday Meal

Beef stew with homemade potato mash

For the meat:

100 ml of our KING’S TASTE Extra Virgin Olive Oil
900 gr. (31,5 ounces) veal meat cut in slices 0,5 cm
100 gr. (3,5 ounces) flour
6 – 7 garlic cloves cut in slices
100 ml white wine
80 ml white balsamic vinegar
1 lt. beef stock/ broth warm
1 cup freshly chopped parsley
salt and freshly ground pepper

For the mashed potatoes:

2 tbsp of our KING’S TASTE Extra Virgin Olive Oil
1 ½ kg. (53 ounces) potatoes
150 – 200 ml. milk
few truffle slices for garnish (optional)
salt and freshly ground pepper
2 skinless tomatoes finely chopped
450 gr. (15,5 ounces) spaghetti or bucatini pasta
salt and freshly ground pepper
few springs chopped parsley
5 – 6 tbsp hard cheese (kefalotiri) grated
450 gr. (15,5 ounces) spaghetti or bucatini pasta
salt and freshly ground pepper
few springs chopped parsley
5 – 6 tbsp hard cheese (kefalotiri) grated

PREPARATION TIME: 15'-20' | COOKING TIME: 30'-40' | PORTIONS: 4

EXECUTION

Season the meat with salt and pepper and dredge lightly the veal slices with flour.
Heat the oil in medium heat in a non stick skillet.
Add the veal in batches and sauté until browned. Remove and place on a platter, cover and set aside.
Add the garlic in the skillet and stir for a minute.
Pour the wine, balsamic vinegar and deglaze.
Put back the veal slices on the skillet and pour over the warm stock. Simmer for 30’ – 40’.
Stir the chopped parsley and let it stand for few minutes before serving. Serve with homemade mashed potatoes.
Boil the potatoes. Peel the potatoes and mash with a fork or masher to your desired consistency.
Pour the milk and fold in with wooden spoon. Taste and season.
Drizzle with olive oil and garnish with truffle slices.

Created exclusively for ROYAL FROG by Tina Webb

WINE PAIRING TIPS

Porks love Chardonnay!

For pork chops with a butter or cream sauce, go with a lighter style Chardonnay.

A cool-climate unoaked version will have the bright acidity needed to balance out the richness of the sauce. And the minerality and notes of citrus, pear, and apple will pair nicely with the dish.Speaking of which, a glass of Chardonnay also goes great with pork chops and apple sauce or apple-stuffed pork chops.

Chablis is a cool climate region in France that specializes in unoaked Chardonnay.