I promised you a second part dedicated to this beautiful island and of course I had to keep my promise! The love I have for Corfu, is definitely clear to everyone who read the previous article, but only one devotion to it was not enough for me to share everything I want to about it.
This time I really want to concentrate on the history of Corfu and its influences. Everyone who has already visited the island, probably knows or has heard that for over 400 years, it was under Venetian regime. This means that its cultural identity has been influenced in almost all areas of the culture and everyday life of the island.
All the dishes and recipes of Corfiot cuisine come from Venice, but are adapted to the local products and the climate of the island. Its gastronomy may be Mediterranean, cause of its Italian origin and geographical position, but there are substantial differences in it.
Its traditional dishes are much more spicy and have a plethora of spices, but also calories (unfortunately!).
A characteristic feature of Corfiot cuisine is also marinating the food for several hours and slow cooking it on low heat, so that the flavorful combinations are better highlighted.
A dish that I have distinguished myself and do not forget to order in one of the small traditional taverns every time I visit the island, is “bourdeto”. I also mentioned it in the previous article, but without much detail.
The word has a clear Italian origin from the Italian “brodetto”, a subjunctive of the “brodo” which means soup. However, despite the true origin of the word, the Italian “brodetto” (soup) has nothing to do with the Corfiot bourdeto. The recipe requires fresh fish, cod, grouper or scorpion fish. The main feature is its red color, not coming from the tomato but from the very red sweet and hot pepper. Sauté it in oil along with plenty of onion and after adding the fish, “quench” with lemon, simmer until the fish is done and the sauce thickens. And fish and spicy, how could it possibly not be one of my personal favorites? The prevailing interpretation of the origin of this food, wants Greek and Italian fishermen to cook together the bourdeto, when they gathered in the Adriatic Sea and exchanged visits to their fishing boats.
So I’ll see you in Corfu to try bourdeto and have a sip of coffee at the “Kanoni”
As for the recipe, it is actually my cousins John and you can find it here “Codfish ala bourdeto”
