Before I get to the main part of my column this week, I want to mention another of one of my favorite festivals. The sounds, sights and especially the tastes of Italy return to San Jose this weekend at Guadalupe River Park and Gardens. Marking its 33rd year, the Italian Family Festa, organized by the Italian American Heritage Foundation, is a fantastic opportunity to taste many “homestyle” Italian foods in one setting. Almost all the vendors sell items derived from family recipes.
Since I don’t very often make foods featured at the festival, I gravitate toward a few specific ones: Polenta, coarse cornmeal mush with red tomato sauce; fried calamari; and sfingi, fried dough dredged in sugar, which is similar to having a hot doughnut. If you happen to have some free time this weekend, consider attending the Italian Family Festa where you can listen to great music, see the sights and have some wonderful food.
When deciding on a subject for the column this week, I asked my grandmother if she had any fun or unique suggestions. Her answer, as always was, “Keep it simple.” I took this suggestion to heart, along with the inspiration of the Festa, as I continue to feature grilled recipes for the summer.
Many people know of the Argentinean grilling sauce called “chimichurri,” the green mixed herb sauce, which adds wonderful flavor and a perfect amount of freshness to grilled beef. Over the years, it seems like the sauce has become mainstream. In fact, it can be found prepared in the cold case section near the salsas in some grocery stores.
Many may not be familiar with what could be an Italian cousin to chimichurri. Verde sauce, which is also used on grilled beef, contains fresh herbs and garlic blended together with olive oil. A difference is that chimichurri sauce has a large amount of parsley and a little oregano, plus the addition of acid in the form of vinegar. The verde sauce I have come across has a variety of herbs, with a pronounced flavor of rosemary and an absence of vinegar.
When it comes to sauces served over a fantastic cut of grilled steak, I am a purist. The best steaks are simply seasoned with a heavy handed dousing of salt and cracked black pepper, then grilled. On occasion, the addition of finely minced garlic rubbed into the steak with olive oil is nice too.
In my opinion, verde sauce is a wonderful complement to a steak because it does not stray too much from my purist ideals. The flavors are clean and refreshing, it is very easy to make and, of course, as my grandmother suggested, it is simple. Done with the most wonderful piece of grilled beef, verde sauce balances and complements the flavor of grilled beef without overpowering its unique flavor. The verde sauce can be served with other grilled items, but half the quantity of rosemary should be used if using on pork, chicken or vegetables. It tends to be a little too intense for more mellow flavored items.
Italian Style Verde Sauce
Serves 4
Ingredients
2 tablespoon rosemary leaves
1/2 cup Italian parsley leaves, packed
1/2 teaspoon dried oregano
3 cloves of garlic
1/3 to 1/2 cup olive oil
Salt and pepper to taste
Step 1: Place all contents into a food processor or blender while only using 1/3 cup of olive oil. Pulse until all the contents are well incorporated and broken down into a paste. Finish pulsing with more olive oil until it reaches your preferred consistency.
Step 2: Spoon the verde sauce over items immediately after they are removed from the grill. Serve with extra verde sauce on the side.
Mitch L. Mariani II is a self-taught amateur chef. Reach him at Th****************@gm***.com.
