1 kg KumQuat
2 kg Sugar
1 teaspoon lemon juice
1 lt water
The Corfiot cuisine is rich in aromas and flavors. The character of the flavors is intense and sophisticated with spices having a dominant role. Local recipes will surely leave you with an indelible memory on your palate.
Citrus with a strong sour taste. It comes from China and it is estimated that the farming in Corfu began in the 18th century. Typically found in processed form as Sweet or Liquer.
1 kg KumQuat
2 kg Sugar
1 teaspoon lemon juice
1 lt water
Wash Kumquat and open holes by a wooden or plastic skewer and place them in boiling water for half an hour. Then drain and wash kumquat and repeat again cooking for another half hour. After that remove the kumquat from the heat and leave it for a day in the pot changing the water every 5-6 hours. The next day, drain the kumquat, dry them on absorbent paper and prepare the syrup. In a pot we add 1 lt water, sugar and the lemon juice until to boil. Then we add the kumquat until to boil. When the syrup is ready, remove the Sweet kumquat from heat and we put it in glass sterile jars.
Meat sauce with a lot of spices, it serves with spaghetti. Perhaps the most famous plate of Corfu. It cook with tomatoes and exclusively with cockerel. This plate serves with cockerel or beef cooked in a tomatoes sauce.
1 kg cockerel
500 gr. spaghetti
1 1/2 big onion
2 -3 cloves of garlic
1 1/2 water glass with red wine
3 soup spoons sweet paprika
1/2 tablespoon spicy paprika
2 small water glasses with olive oil
1/2 teaspoon of sugar
We saute the meat with olive oil. Once browned, remove it with a slotted spoon and put in the oil the onion and garlic chopped and mix. When all these browned put back the meat.When all these browned we put back the meat. Mix well, add the paprika (sweet and spicy), salt, pepper, grated spices and sugar. Mix well and add the wine. In a low heat we add the vinegar and we leave for a 1 and half or 2 hours. When the meat is soft and is left only the sauce, is ready. Perhaps in the course of cooking add a little boiling water, but better have to avoided. Then we put the spaghetti. Finally finished the cooking of spaghetti on the sauce from meat. It served with grated midi-soft cheese.
Spicy meze, perfect for a drink or to accompany cheese. Sikomaida made from figs and could be described as sweet, it is accompaniment to meats, delicatessen and cheese.
1 kg dried Figs
1/2 glass of Masticha Liquer
1 glass with Ouzo
1 glass of grated nut
1 bunch of fennel
2 soup spoon black peper
1 soup spoon of anise
1 soup spoon of clove
1 soup sponn of Cinnammon
fig leaves (for wrapping)
Chop the figs, put them in a pot and we put ouzo. Leave it for 5 minutes to get soften. Then wash them until to be a mixture. Add the rest of ingredient and mix them for plenty of time until become a mixture with them. When the mixture is ready wrap it. Make the sikomaida on circular shape (almost 10 cm) or in cylindrical shape ( 10-15 cm lenght and 3-4 cm of diameter), wrap in to 2-3 fig leaves and tie it with a string. To be more supple and glossy mixture we can cover it with must. Finally bake the sikomaides for 2 hours in an oven at 50 degrees Celsius.
A plate cooked in a pot with lemon juice, fish and potatoes. Typically prepared by cod, but can be used any moderate size white fish.
1 kg Salted Cod without salt chopped into large pieces
3-4 clove of garlic
2/3 teacups with olive oil
Salt - pepper - lemon juice
In a large pot we mix all the ingredients without the fish and the lemon juice. We put the fish above from all the ingredients and we fill with water until barely covers food. Boil the food over low heat until only the oil. Remove the pot from the heat and add the lemon juice. Swirl - do not mix - so the lemon combine with food.
It can be produced from a variety of small fishes like mullet, whitebait, bogue, sardine. Formerly it was a food preservation technique. Also it can prepared with lamb's liver.
1 kg of fishes (mullet, whitebait, bogue, sardine)
1 lt vinegar
2 soup spoons green rosemary
2-3 garlic cloves
Flour for frying
The recipe can be executed without cooking of sauce and with the half vinegar. The result will be more sweet and light. For the traditional recipe: We clean, wash and put them on flour, finally we fry the fishes in a pan. Place them on a plate with paper towels to dry the excess oil. Then we cook the sauce. In a pot boil the vinegar, chopped garlic, raisins, rosemary, some olive oil and some salt. We cook in a low heat about 20 minutes or a half hour. In a Pirex or glasses container place the fishes on layers with enough sauce to cover them. In the end we cover with the remaining sauce and cover with a thin layer olive oil. Cover the pot and put it in the fridge. The perfect is to taste the savoro after one week. Maintained in the refrigerator for at least one month.
Appetizer with sauteed wild greens, green onion, garlic and a little tomato sauce, usually has a lot of spicy paprika
1 1/2 - 2 kg of wild greens
8-10 green onions
3-4 cloves of garlic
1 spoon spicy paprika
1 wineglass with olive oil
Wash and chopped in large pieces the greens. We put the greens into a pot and cook in a low heat until left without water. Simultaneously in pan saute the onions in olive oil and garlic. When the greens left only with oil add the onions and the garlic together with spices and the herbs, we cook for 2-3 minutes regularly mix. Then we dissolve the tomato paste in a little water almost a wineglass and add this in the pot. Cook in a low heat until all the greens soften.
The Sofrito is a very "garlicky" dish with meat and accompanied by rice or mashed potatoes or fries. The basic recipe contains only parsley in various other variations may be added such as vegetables and lettuce, and green onion, thus bringing closer to recipe frikase.
1 kg chopped beef into as thin slices
1 wineglass with olive oil
A little flour for frying
4 -5 cloves of garlics
1 teacup chopped parsley
Salt - black pepper
We put salt and pepper and the flour in the meat. In a hot pan saute the meat with olive oil. Until browned from both sides we put it in a pot to strained juices. In the same olive oil we saute the meat with the chopped garlic and the parsley about 3-4 minutes. We put the wine and vinegar and after a boil add little water (1-2 glasses of wine). Then we put the meat in pan and let the sauce simmer for at least half an hour without mix the meat. It served warm with rice, mashed potatoes or fried potatoes.
According to the history, at the period of british rule the cultivation of oranges in Corfu resulted to be used even in the form of salads. Although it looks very exotic, you will pleasantly surprised by the taste of orange salad.
3 -4 big or small oranges
1 medium-size onion
1 cpffe cup with olive oil
1 lemon juice
Remove the peel of the orange and we keep the orange without the peel. Then cut the oranges in small cubes and put them in to a plate or salad bowl. Cut the onion in medium to thin slices and put them above the orange. Finally put the olive oil and the lemon juice with 1 or 2 pinch of salt and paprika.
Spicy fish, stingray or scorpion usually cooked in a sauce of onions, garlic, tomatoes and wine. Like Pastitsada it can be cooked without the addition of tomato.
1 kg stingray
1 glass of water
1/2 glass with olive oil
2 big ripe tomatoes
2 big onions
3-4 cloves from garlic
bay leaf - cayenne pepper and black pepper - Salt
Chop and saute the onions and the garlic in low heat until get soften. Add the wine and continue cooking over medium heat until the wine evaporates. After that we add the grated tomatoes with the spices. Always cook over medium-low heat until is left only the sauce. When the sauce is ready add the stingray chopped in small pieces and boiled in low heat about 15-25 minutes and swirl very carefully the pot.
A traditional Easter plate that looks like "Magiritsa". Cooked with offal of lamp or goat and a lot of green onion, garlic, dill.
1 chopped belly from lamb or goat with her guts
3/4 - 1 wine glass with olive oil
5 -6 green onions and garlics
1 cup of mint sprigs
Salt and black pepper
In a wide or shallow pot saute olive oil with green onions, garlic, dill and mint. When the onions with garlics are tender we add the offal and luke warm water. Cover and insure the pot until it is left with just the oil. Optional it served with squeezed lemon juice.