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Nov 28, 2008 03:57 PM

What to do with Saba

I bought a bottle of Saba on impulse several months ago and it has been laying in my pantry looking for a purpose. Yesterday I had the idea of pouring it over some fresh ricotta cheese and sprinkling it with pistachios, and it was heavenly! I can't get enough of it!

Does anyone have any ideas or suggestions what else I can do with Saba? Gracias!

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  1. Ingredients
    1/2 cup plus 2 tablespoons extra-virgin olive oil
    8 thyme sprigs
    4 rosemary sprigs
    2 garlic cloves, minced
    1 bay leaf
    1/2 cup plus 2 tablespoons saba
    One 2-pound pork loin
    Salt and freshly ground pepper
    1 cup dry red wine
    1 cup vegetable stock or low-sodium broth
    1 teaspoon cornstarch dissolved in 1 tablespoon water

    In a large bowl, combine 1/2 cup of the olive oil with the thyme, rosemary, garlic, bay leaf and 2 tablespoons of the saba. Add the pork and turn to coat with the marinade. Cover and refrigerate overnight, turning a few times.

    Preheat the oven to 350°. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil. Remove the pork from the marinade; reserve the marinade. Season the pork all over with salt and pepper, add to the skillet and cook over moderate heat until browned all over, about 2 minutes per side. Transfer to a plate.

    Add the red wine to the skillet and bring to a boil over high heat, scraping up any browned bits from the bottom of the skillet. Add the vegetable stock and the reserved marinade and bring to a boil. Add the pork, fat side up, and roast in the oven for about 50 minutes, or until an instant-read thermometer inserted in the center of the loin registers 140°.

    Transfer the pork to a rimmed baking sheet and let rest for 10 minutes. Strain the liquid from the skillet into a medium saucepan and bring to a simmer over moderate heat. Add 1/4 cup of the saba and stir in the cornstarch slurry. Simmer the sauce, stirring, until thickened, about 3 minutes. Season with salt and pepper.

    Preheat the broiler. Brush the top of the roast with 2 tablespoons of the saba and broil for about 1 minute, or until glazed. Turn the roast, brush with the remaining 2 tablespoons of saba and broil for 1 minute. Let the pork rest for 10 minutes. Carve the roast and serve with the sauce.

    1 Reply
    1. re: dfwdean

      Nice idea Dean! Now that I think about it, the taste of Saba would go great with a pork loin. I'll make this dish in the next few days and let you know how it turns out.

    2. Slow Mediterranean Kitchen by Paula Wolfert has recipes (including a duck leg recipe) that calls for saba. You can also use many recipes that call for pomegranate syrup using saba instead (e.g. lentil salad).

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