Corfu veal in garlic and vinegar sauce (Sofrito)

1. Cut the veal into slices about 1 cm thick and flatten them slightly with a meat mallet; season with salt and pepper.

2. Dust the slices lightly with flour and shake off the excess.

3. Heat the olive oil in a wide frying pan and brown the meat in batches, 1-2 minutes per side, until golden, then lift it out.

4. Fry the sliced garlic in the same oil for 1 minute, then pour in the vinegar, wine and about 150 ml water, and add half the parsley.

5. Return the meat, cover and simmer gently for 30-35 minutes, until the veal is tender and the sauce thick and creamy.

6. Sprinkle with the remaining parsley and serve with mashed potatoes or rice.

Tip: Sofrito keeps alive Corfu's Venetian heritage. Don't skimp on the garlic and parsley – they're what make it – and the flour thickens the sauce on its own.