HOME > Chowhound > Texas >

Discussion

What to do with Saba

  • 3

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!

  1. Click to Upload a photo (10 MB limit)
Delete
  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).

      1. The original comment has been removed