Stew
The stew (Corfiot stew) It is made from pieces of beef marinated in wine, small onions (bones), chopped garlic, carrot, rosemary, sage, thyme, bay leaf and salt and pepper.
The word stew must come from Italian stew, a word that characterizes the traditional slow-cooked cooked meat-based dishes, which were cooked on the stufa, that is, the stove, the old metal wood stove. The logic of cooking in the stove is the low temperature in the pan for many hours, so that it can be converted. gradually collagen into gelatin, flavoring and softening the meat.
After the meat is deep fried with oil and chopped pancetta, it is cooked together with the whole marinade, adding a little sugar.
The stew is eaten with polenta, the cornmeal porridge from water or milk that is very common in Italian cuisine as it strongly competes with the pasta, which we pour over with the sauce.
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PLACE & HISTORY - TRADITIONAL KITCHEN
TAVERNS - RESTAURANTS - CAFES
PRODUCERS - WINERY
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