Get to know this Italian pantry secret weapon.
, saba is a condiment made from boiling down must, the grape smush left over from making wine. It has sweetness, to be sure, depth and complexity like a good balsamic, but still plenty of acid to balance, like pomegranate molasses. It has the consistency of a goodThe first time I had it was on a crostini dolloped with fresh ricotta and then drizzled with saba. It provided just the right counterpoint. I immediately sourced a bottle, and it started sneaking its way into all sorts of things.
One of my favorite things to do with it is to swirl some through softened goat cheese, smear on slices of baguette, and top with thin sliced pears and a leaf of fresh sage. I have glazed bacon-wrapped dates with it and a sprinkle of red pepper flakes for a sweet and spicy, sticky finish to those addictive bites. It is great in a sauce for your cocktail weenies or mini meatballs, and it is best pals with wings. I use it in both the marinade and sauce.
or find it in your local Italian market. Some manufacturers add flavors like orange, lemon, or fig, which are really fun to play with, but I find the original to be the most versatile in my kitchen.
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