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billjoman t1_ja1r3mg wrote

Reply to comment by wineANDdickAZ in [homemade] grass fed ribeye, potatoes w/browned steak butter, roasted Brussels ~ weeknight plate by wineANDdickAZ

You could also maybe try drizzling them with saba.

Saba, or sapa, is a typical condiment used in Emilia, Romagna, Marche, Umbria, Abruzzo, Apulia and Sardinia.

It is a concentrated syrup of grapes which is obtained from the fresh must of white or red grapes; variants include "mosto cotto", "vino cotto" or "miele d'uva". The must is poured in a copper pot together with some whole walnuts which, by turning during the slow boiling, help the must not to stick to the bottom of the pot. The saba is ready when it is reduced to one third of its initial quantity.

It is very sweet and keeps well due to the sugar content.

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wineANDdickAZ OP t1_ja1shpd wrote

I’ll have to be on the lookout for this ingredient. I’ve heard the name but have never done any research on it. I stop by this gem of an Italian grocery story, kinda similar to satriales in the sopranos (if you know the show) like once a week and stock up on pantry staples (pastas, olive oils, cheese, cold cuts, bread) I’ll ask if they have it.

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