Walnut Saba Spread
"A delicious walnut spread which I have adapted from a recipe I found in the May 2005 issue of the Australian magazine 'Gourmet Traveller'. Of the walnut, the French apparently say that "Nothing is lost of the walnut but the sound of its shell being cracked". Cultivation of walnuts began in Persia and was spread by the Greeks and the Romans throughout Europe. The French use the walnut in walnut breads and walnut spreads. This spread can be kept, refrigerated, in an airtight container for up to a week."
photo by Rita1652
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 1/4 cups
ingredients
- 150 g walnuts
- 3 garlic cloves, peeled and halved
- 1 tablespoon breadcrumbs, made from day-old bread
- 1 tablespoon saba (see notes below)
- 1⁄2 cup extra virgin olive oil
- 1⁄2 teaspoon sea salt
- fresh ground black pepper, to taste
directions
- Process the walnuts, garlic, breadcrumbs and 1/2 teaspoon sea salt in a food processor until finely chopped.
- Add saba and 2 tablespoons warm water and process until the mixture forms a smooth.
- paste, then, with the motor running, gradually add the olive oil until all the ingredients are well-combined.
- Season to taste with freshly ground black pepper, transfer to a suitable serving bowl and serve with walnut bread or with your choice of crackers, breads and vegetable sticks.
- Notes: The Italian condiment, saba, is made from concentrated grape must of trebbiano grapes. It is similar in flavour to vincotto (made from fig, raisin and molasses) which makes a good substitute and is produced in a similar manner, but from different grape varieties.
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Reviews
-
I loved this! First you get a sweetness then tang then the Garlic! How could anyone not LOVE this? I used Autumn fig balsamic vinegar by Tavern on the Green. It was $8.00 for 12.7 ounces. Compared to the saba which is $20.00 and up. Thanks!
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
