Veal Sofrito
I love this simple, comforting dish found in homes and tavernas all over the Ionian islands in Greece.
Serves 4
4 (about 800g) veal escalopes, flattened with a mallet
4-5 cloves, garlic, peeled and thinly sliced
2 tbsp plain flour
4 tbsp White Banyuls vinegar
220 ml dry white wine
3 tbsp flat leaf parsley, finely chopped
3 large ripe tomatoes, peeled and chopped
3 tbsp olive oil
To serve, chips and boiled greens such as spinach, mustard greens or amaranth
1) Heat olive oil over medium heat in a large frying pan or cast iron casserole dish.
2) Season veal escalopes with sea salt and freshly ground black pepper. Dredge in flour then fry on each side for a few minutes until beginning to brown. Add garlic, vinegar and wine and bring mixture to the boil. Lower heat, add tomatoes, parsley, season generously with sea salt and freshly ground black pepper and continue to cook, stirring occasionally, for about 30-40 minutes or until tomatoes have softened and sauce has thickened.
3) To serve, place veal escalopes with their sauce on plates and serve with chips, boiled greens and some red wine to drink.
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