Simple and genuine, this “joyful" steak sauce is inspired by L'Allegria di Naufragi / The Joy of Shipwrecks, a volume of works by esteemed Italian poet Giuseppe Ungaretti. His writing is considered fundamental to 20th-century Italian literature, and his accolades include the 1970 Neustadt International Prize for Literature, a prestigious distinction sponsored by the University of Oklahoma and World Literature Today, the university's literary publication.
According to a 1963 interview with La Cucina Italiana, Ungaretti, a bon vivant, preferred “spaghetti with butter and cheese, stockfish alla livornese [a red sauce with olives] and bistecca alla fiorentina [a steak typical of Florence].” So we created this steak sauce in his honor.
Giuseppe Ungaretti
Salsina Allegria (Joyful Sauce)
Skill Level: Easy
Time: 30 minutes
Ingredients for 1 steak
4 oz. stale bread
1 Tbsp. red wine vinegar
1 Tbsp. chopped walnuts
1 Tbsp. almond flour
1 Tbsp. hazelnut flour
lemons
mint
nepitella (see note below)
juniper berries
wild fennel
parsley
extra-virgin olive oil
salt
pepper
Method:
Crumble the bread crumbs into coarse bits. Dampen with the oil and vinegar, and let soften for 15 minutes. Finely chop a generous sprig of each herb, then combine with the bread and grated juniper berries. Incorporate the almond and hazelnut flours, chopped walnuts, a pinch of salt, and the zest and juice from ½ lemon (at least).
Blend adding 2 Tbsp. cold water and ½ cup oil. Season with salt if necessary, cover with plastic wrap, and keep in the refrigerator until ready to serve alongside steak.
Good to know
Nepitella is an herb used regularly in Italian cuisine on our side of the pond. In the US, it can be found at certain farmers' markets as well as some nurseries for those who want to grow their own. If you can't find it, just substitute oregano or mint.
Recipe Andrea Ribaldone
Photography Giacomo Bretzel