Cookaholics Bulletin Board

All,

One of the things I picked up in Rome, because it's stupid expensive here, is a small bottle (about 5oz) of Saba (cooked grape must). Of course, it's one of those things I'm sure I saw in a recipe somewhere, but now I can't find since I actually have the ingredient.

Suggestions?

Welcome back Fuzzy. Funny, I remember seeing a recipe with that too. Don't ask me what. What does it taste like?

BTW your photos are great. What is the green sauce called? It looks really good.

Mary

This should get you started.

http://www.nytimes.com/1999/12/22/dinin ... -drop.html

http://www.recipetips.com/glossary-term ... 4/saba.asp

http://chowhound.chow.com/topics/580477

http://www.foodandwine.com/recipes/pros ... a-cocktail

http://www.wellsphere.com/celiac-diseas ... ree/246351

http://splendidtable.publicradio.org/re ... lmon.shtml

http://whatdoveganseat.blogspot.com/200 ... -saba.html

http://food.rlove.org/2009/05/steamed-a ... cotta.html

http://www.grouprecipes.com/sr/15446/wa ... ad/recipe/

Frank,

Hmmmm ... NY times not much use: "2 cups vin cotto or saba". Not likely; I have 5oz to work with.

Most of the others seem to use it as an after-cooking flavoring. Will keep looking ...


Mary,

It's called "green sauce". Well, in German: Grüne Soße.

http://en.wikipedia.org/wiki/Green_sauce

I read a little McGee concerning Saba...I'm "guessing" base on the profile you could use it in place of balsamic in many cases...what are your thoughts??

Fuzzy - have you tasted it?

I'm pretty good at opening bottles, if that's the problem.

Oh yeah, here's a link to Ochef: http://www.ochef.com/r458.htm Within this is the note that the ingredient may be spelled "saga".

There is a little bit more here http://ask.metafilter.com/38648/What-is-saba

and here http://www.amazon.com/Saba-Grape-Reduction-ounce-igourmet-com/dp/B001LMT2F0

Wino,

No, not yet. We've been spending the week so far eating vegetables and whole grains; we need to make up for the enormous volume of saturated fat we consumed in Rome (including, on one occasion, about 1lbs of fresh mozzarella each, more about that later in my blog).

Seems like I should try the saba with cheese, or with fish, or try the walnut spread (although I suspect the last would be better suited to pomegranate molasses). I'll see how it goes.

Man, I which the Ag would let me bring cheese back. Like, wow. I'd have brought in a whole suitcase.