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.
- 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.