The Slow Food Way
May 17th, 2008 | Published in Green Living, Main Course Recipes, Seafood Recipes | 2 Comments
Slow Food, a non-profit founded in Italy in 1989, was the first organization to point out the link between what’s good for the planet and what’s great on the plate (leave it to an Italian). Their purpose is to “counteract fast food and fast life, as well as the disappearance of local food traditions, people’s dwindling interest in the food they eat, where it comes from, how it tastes and how food choices affect the rest of the world.” Good stuff. Well into the 90’s “slows” were the butt of late night humor and New Yorker cartoons. Now the movement seems about as controversial as recycling the newspaper.
One of the most appealing aspects of Slow Food is their fundamental commitment to pleasure; it’s a part of their mission statement. This movement clearly expounds the emotional issues at the heart of why greening your plate is the right thing to do. They shy away from specific allegiance to any particular diet, but rather recommend a conscious interest in what is eaten and whether it has been grown in an environmentally considerate fashion. The regeneration of heirloom crops from near extinction and biodiversity is supported and promoted.
Participating in a local Slow Food Convivium is an enjoyable way to join the green community and to become educated about and support wonderful regional suppliers and local foods. I’ve been a member for years and have really enjoyed their programs. One of the most notable: mushroom foraging in the hills above Santa Barbara! Visit the Slow Food website to find the convivium near you.
This fall I am co-leading a culinary tour of Southern Italy and Sicily that is very much a “slow food” celebration of the region’s traditional food and wine. See more about the trip at Earthbound Expeditions.
Following is one of my favorite Italian recipes. It’s a simple celebration of fresh flavors from the garden and the sea. This would make for lovely slow dining al fresco.
Striped Bass With Piedmontese Salsa Verde
This bright, herbaceous sauce is ubiquitous in the cuisine of the Piedmont region of Italy. Its shows up on menus throughout the region as a lively addition to broiled meats, vegetables and poached or grilled fish. This is one of those perfect recipes in which very little effort is required to create a stunning effect. Wild caught salmon or sea bass can be used instead of striped bass in this recipe with equally delicious results. Serve with fresh asparagus and sauteed mushrooms.
Makes 4 servings
- 6 anchovy fillets, rinsed
- 2 tablespoons capers, rinsed and drained
- 4-5 cloves garlic, minced
- 1/3 cup fresh lemon juice—to taste
- 1 1/2 cup chopped, fresh Italian parsley
- 1/4 cup chopped fresh mint, oregano or basil
- 3/4 to 1 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 1/4 pound Striped Bass fillet (skin on)
- Combine all ingredients, except olive oil, in a food processor or blender and pulse to puree. Add oil slowly. Add salt and pepper to taste. Can be made up to 2 days before using (makes 2 cups—you’ll have extra for later use).
- Pre-heat grill to medium-high.
- Brush the bass with olive oil and season well with salt and pepper. Place on pre-heated grill and cook 6 minutes on first side. Turn and cook until lightly charred and firm in the middle (4 to 5 minutes).
- To serve: Transfer the bass to plates, drizzle with the sauce.
May 19th, 2008at 1:40 pm(#)
I’m so glad you mentioned the Slow Food movement. For a long time I thought it was just an anti-fast-food movement. Reading more about it, I discovered the idea of taking time to enjoy your life — something we can all do more of.
March 1st, 2009at 12:12 pm(#)
How can I link to this site on my blog?