Sunday, September 1, 2013

New to Me: Saba

During our Taste of Monterey Tasting this afternoon, Jake and I had Applewood Bacon-Wrapped Dates - stuffed with bleu cheese and drizzled with Saba.


One of my readers questioned: What is saba? Japanese for mackerel but I'm assuming that's not what was drizzled over the food. Just curious!

Good question! I was so busy stuffing my face, I didn't pay attention to the fact that I had no idea what I was eating. Saba.

So, I did some research. Here's what I found...

Saba is basically balsamic before it becomes balsamic — in Ancient Rome it was known as defrutum or sapa. The name 'cooked grape juice' sums it up: the juice is cooked slowly until reduced by a third or more so it becomes concentrated and slightly caramelized.

It was delicious! Now I just need to figure out where I can buy some because I must replicate this appetizer. Stat.

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