1/1 Photo of Walnut Saba Spread
bluemoon downunder's Note:
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.
My Private Note
Units: US | Metric
- 1Process the walnuts, garlic, breadcrumbs and 1/2 teaspoon sea salt in a food processor until finely chopped.
- 2Add saba and 2 tablespoons warm water and process until the mixture forms a smooth.
- 3paste, then, with the motor running, gradually add the olive oil until all the ingredients are well-combined.
- 4Season 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.
- 5Notes: 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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Nutritional Facts for Walnut Saba Spread
Serving Size: 1 (284 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1604.1
- Calories from Fat 1487
- Total Fat 165.2 g
- Saturated Fat 19.4 g
- Cholesterol 0.0 mg
- Sodium 1018.5 mg
- Total Carbohydrate 26.9 g
- Dietary Fiber 8.7 g
- Sugars 3.9 g
- Protein 20.2 g
The following items or measurements are not included: