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  • I got a free bottle of Saba Mosto d’Uva Cotto…

     marilynfl updated 1 month, 1 week ago 4 Members · 9 Posts
  • mariadnoca

    Member
    August 11, 2021 at 11:16 pm

    Any favorite uses? It’s a big 750 ml sent by mistake and they said keep it. I’ve never used it before. Sounds kinda like a balsamic syrup?

  • Charley2

    Member
    August 12, 2021 at 9:04 am

    Interesting and a nice mistake to have! It seems it is more sweet than tart/vinegarry.

    Saba Mosto d’Uva is essentially the beginnings of balsamic vinegar. Just like balsamic vinegar, the grape must is made from Trebbiano and Lambrusco grapes from Modena. However, unlike balsamic vinegar, no wine vinegar is added.<sup>4)</sup> A Vincotto does not contain any wine vinegar, but is made from different grape varieties than those used for balsamic vinegar.

    A ‘saba’ is typically cooked down rather than aged. Uniquely, this Saba Mosto d’Uva is aged for 4 years and then immediately bottled in order to prevent it from fermenting into vinegar, a process that gives this saba its rich flavour!<sup>3)</sup>

    That explains the rich taste of this Saba Mosto d’Uva. A delicious natural sweetener for marinades, meat, vegetables, cakes, desserts, or even in a cup of tea! <sup>2)</sup> Grape must is ideal as a natural sweetener in place of honey or syrup. Nice idea: make your own drink with some grape must and sparkling water!

  • marg-cdn2

    Member
    August 12, 2021 at 10:55 am

    Oh yes! I used to love that stuff, way back in my glory days. I bought vino cotto but it is the same thing (I think the nomenclature is regional). Good on soft bluey cheeses, salads and I think I liked it on chicken.

    Ah, I loved those days.

    • marg-cdn2

      Member
      August 12, 2021 at 11:02 am

      hmmm, also thinking it would be wonderful on BBQ salmon.

  • marilynfl

    Member
    August 12, 2021 at 4:12 pm

    oooh…Saba….our charlie (I miss him so much!) gave me a bottle when we visited in Asheville.

    A really lovely use is to drizzle it on pan-roasted brussel sprouts topped with melted gruyere.

    The recipe is from Manhattan Beach restaurant. I’ll see if I can find it.

  • marilynfl

    Member
    August 12, 2021 at 4:15 pm

    Here’s the recipe: (the link inside this post no longer works so I’m glad I wrote up my version)

    https://recipeswap.org/fun/forums/discussion/roasted-brussels-sprouts-from-mb-post-manhattan-beach-ca/

    • This reply was modified 1 month, 2 weeks ago by  marilynfl.

    Roasted Brussels Sprouts from MB Post (Manhattan Beach, CA)

  • marilynfl

    Member
    August 12, 2021 at 4:20 pm

    Here is the actual restaurant version with a link that works

    https://www.lamag.com/recipes/brown-butter-brussels-sprouts-with-saba-and-e/

  • mariadnoca

    Member
    August 15, 2021 at 12:48 am

    These all sound like yummy ideas. And I love me some Brussels sprouts, so can’t wait to try these. Thank you all!

  • marilynfl

    Member
    August 15, 2021 at 8:53 am

    Hope you enjoy as much as we did. I’ve made it several times since charlie gave me the Saba and it is a lovely touch. Also, I steam the cut sprouts for ~5 minutes first, dry them off and then the pan frying doesn’t take as long. Nor has crumbled crispy bacon been sneered at.

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