Frogs (Karlaki)

A special dish, a Corfiot original, but one that you won't come across easily unless you have influence in the village of Skripero! You can, however, buy frogs legs and cook them yourself: dipped in egg and breadcrumbs, fried in hot olive oil, just the tender little thighs. They can also be cooked in a pan with olive oil, garlic, black pepper and a pinch of cinnamon.

 

 

 

Rabbit or hare (lagoto)

Cut the hare or rabbit into pieces and leave it overnight in the fridge, covered with vinegar. Next day, fry the pieces of meat lightly, together with plenty of chopped garlic. Place these ingredients into a pan together with the oil and add salt, pepper, and rosemary. Simmer on a low heat till tender.

Fish"Savoro"

For this we require small fish , preferably red mullet or marides or bogue, or slices of larger fish. Fry the fish and remove it from the pan, keeping it warm. To the same oil in which we fried the fish, add a little more oil and a few spoonsful of flour, stirring with a wooden spoon while the pan is on the heat. The flour should turn a light golden colour, and we then add the following at once (quantity sufficient for just over a kilo of fish): half a cup of good quality strong vinegar, 1 - 2 cups of water, a little white wine (not retsina), a little fresh tomato, crushed, a teaspoon of sugar, some crushed garlic, some rosemary, salt and pepper. When everything has been added, continue to stir with the wooden spoon and when the sauce comes to the boil add a generous handful of washed currants.

When the currants have swollen remove them with a slotted spoon and place them on the plate with the fish. Leave the sauce on the heat to thicken slightly, and when it has reached the required consistency pour it over the fish and the currants. If wished, omit the wine, tomato and sugar.

Baked mackerel Although this is usually considered to be an August dish, in Corfu kolios is both plentiful and tasty even in July. The fish are marinaded in the fridge with salt, pepper and lemon juice, for two hours. Then, retaining the marinade juices, we add plenty of chopped onion, garlic, parsley green pepper, fresh tomato and olive oil and cook for about an hour. In the middle of the cooking time, it is a good idea to add a glass of white wine, if we haven't already drunk it!

Cod pie

Ingredients: 1 k. salt cod, 4 cloves of garlic,crushed, plenty of dill and parsley, a potato, cut into cubes, tomato (according to your own taste), a cup of rice, a cup of olive oil. For the pastry: strong flour, oil, as much unresinated white wine as the mixture will absorb.

Filling: Soak the salt cod overnight with several changes of water, to remove the salt and plump up the flesh. Remove the skin and bones and cut it into small pieces. Place half the oil in a pan and saute the garlic until soft; add dill and parsley, the potato, the rice, the crushed tomato, and the pieces of fish. Cook for several minutes over a low heat. If necessary, add half a glass of water. Mix the pastry and divide into two halves, kneading it at first with a little oil and continuing with wine instead of water. Roll out half the pastry and place in an oiled baking tin. Place the filling on top, then the second piece of pastry, sealing the edges with a little water. Bake in a pre-heated oven at 180 C.