I think it is fantastic that the South Valley has such a rich
and diverse population. For each ethnic group that populated the
valley, a special identity emerged. In a few cases where there was
a large population, festivals were started.
I think it is fantastic that the South Valley has such a rich and diverse population. For each ethnic group that populated the valley, a special identity emerged. In a few cases where there was a large population, festivals were started. I may have a little bias in the matter, but one of my favorite cultural festivals starts today.
Today is the first day of the Italian Family Festa, sponsored by the Italian American Heritage Foundation of San Jose. This festival embraces and celebrates the music, art and people of Italian heritage. It is also a fantastic place to try a few unique foods. And yes, some of them are grilled!
You can find some of the common items such as the Americanized version of pizza, meatball sandwiches and tiramisu. Fortunately, some other more uncommon items can also be found.
One item I look forward to is the polenta, a soft corn meal mush. It is served just like many serve spaghetti. The polenta is spooned onto a platter, Italian tomato sauce is ladled over it and Parmesan cheese is added. I like it because it is a welcome change to the usual pasta. Traditional polenta takes a long time of constant cooking and stirring. It is nice to let someone else do the work for a change – all I have to do is eat it!
Just about every culture has their version of fried dough. Italians are no different. Sfingi is a form of “dolce,” or sweet. The slightly sweet dough is fried until it has puffed and is golden brown. Then it is tossed in granulated sugar, sometimes with cinnamon. I enjoy eating it at the Italian festival for two reasons: One, the sfingi are made throughout the day and are served hot. Two, my Aunt Jo Ann and Aunt Pat get a bag just for themselves to have a “taste,” and they insist I finish it. I have yet to buy a bag for myself!
The Italian festival wouldn’t be an Italian festival without a few grills on hand. When growing up, my family served items from the grill right alongside of the pasta dish. Anyone of Italian heritage reading this knows that items from the grill were common with pasta during Sunday dinners.
In past years, one featured item at the festival was a pepper steak sandwich. I would venture to guess that the version served at the festival is more of an Italian-American innovation. A lean grilling roast, such as tri-tip, is marinated, grilled and sliced thin. Peppers are sauteed with onions in a little bit of olive oil. The meat and pepper/onion mixture are brought together on an Italian roll. It is an absolutely delicious combination.
Another popular item at the festival is the grilled sausage sandwich. This is also served with peppers and onions and in an Italian roll, just like the pepper steak sandwich. The sausage has a completely different flavor. It also has more grilling characteristics than the pepper steak sandwich, which is evident in the appearance and flavor of the sausage. The sausage has grill marks, and the casing bubbles and the outside becomes slightly crisp. The flavor is outstanding because the casing traps the flavorful juices, and of course, the grilling adds its own flavor, too.
Fortunately, this is the easiest item to replicate at home if you can’t make it to the festival. Grocery stores carry a nice variety of Italian sausage. The best kind of Italian sausage for this is the sweet sausage – which is sweet from the addition of fennel seeds, not sugar. The sausage is grilled over direct heat along with Italian peppers and onions. If Italian peppers cannot be found, Anaheim peppers are a good substitute. The Italian rolls may be toasted for an additional dimension of flavor and texture. You can add a drizzle of olive oil if you want to be very traditional, but you may choose to add mayonnaise as well.
If you enjoy Italian culture, music, food and art, the 26th Annual Italian Family Festa is the place to go this weekend. Make the most out of your visit and take the family or a bunch of friends, stand in a few lines and then sample everyone’s selections. It is the best way to try everything and not overly indulge. Have a glass of wine, listen to some Italian music and experience some Italian grilling.
Mitch L. Mariani II is a self-taught amateur chef. Questions, comments and suggestions should be e-mailed to mi*******************@ya***.com. For tips and recipes, visit www.geocities.com/mixedgrillsouthvalley.
Grilled sausage and pepper sandwich
From the Ardizzone Family
Serves 6
6 sweet Italian sausages
6 Italian rolls
6 Italian peppers
2 large yellow or white onions
Olive oil for rubbing on peppers and onions
Salt and pepper to taste
Step 1: Wash and dry the Italian peppers. Leave the peppers stem and seeds intact while grilling. Slice the onions in thick rounds. Pierce toothpicks into the rounds to secure the rings from separating. Rub the peppers and onions in olive oil, and add salt and pepper to taste.
Step 2: Grill the sausage, onions and peppers over a medium fire, turning occasionally. The inside of the sausage should read 160 degrees on an instant-read thermometer. This should take 15 to 20 minutes, depending upon the size and thickness of the sausage. The peppers and onions should become soft. Remove the stem and seeds from the pepper and the toothpicks from the onion.
Step 3: Toast the inside of the Italian rolls over the remaining heat of the fire. Add the sausage, pepper and onions, and serve.
