Corfu (kerkyra) island Greece

The four best known Corfiot dishes show their Venetian influence. These are Sofrito (sliced veal cooked with vinegar, garlic and parsley); Bourdeto (a peppery fish stew); Bianco, (a white, garlicky fish stew); and Pastitsada, (a pasta and meat dish). 

Recipes:

• 1 kilo beef cut in slices 
• 2 bunches parsley, finely chopped 
• 10 garlic cloves, sliced 
• ½ cup olive oil 
• 1 cup white vinegar 
• 2 soupspoons flour 
• salt 
• 1 teaspoon black pepper 

Pound the slices of beef in order to become thinner and cut them into bite size pieces. Wash then dry the meat on absorbent paper.

Mix the salt and pepper in one dish and in another dish put the flour. Coat the meat first with the salt & pepper and then the flour.

Heat the olive oil and brown the meat on both sides.

Using a deep casserole, place half of the quantity of meat and sprinkle with half the parsley and garlic. Add the remaining meat and sprinkle with the rest of the parsley and garlic. Pour vinegar and a cup of warm water over the meat, cover and let it simmer slowly for 50-60 minutes or until the meat is tender and the sauce is thick.

• 4-5 kilo rooster, cut in pieces 
• 1 cup olive oil 
• 7 onions, finely chopped 
• 3 soupspoons tomato paste 
• 2 sticks cinnamon 
• 5 cloves 
• 1 teaspoon black pepper 
• 1 teaspoon red spicy pepper 
• ½ teaspoon nutmeg 
• ½ teaspoon dry basil 
• 500 g macaroni 
• hard cheese, grated. 

Fry the onions in olive oil until brown then add the spices. Stir for 2-3 minutes adding the chicken portions to brown. Add 2 cups of water and boil for 15 minutes.

Dilute the tomato-paste in a cup of water, add it to the casserole, cover and simmer for at least 1 hour until the sauce becomes thick.

Boil the macaroni, drain it. Remove the chicken pieces from the casserole and put in the macaroni mixing it well with the sauce. 

Serve the macaroni hot with the portions of the rooster, sprinkled with hard grated cheese