Since I'm serious about all kinds of slow-cooking, I'm including this recipe for Gorgonzola cheese left to mellow overnight with flavorings as an example of how something magical and transcendent can happen with the delicious condiment saba. Serve on toast with an extra dribble of saba on top.
In a food processor or blender, combine the butter and Gorgonzola. Add the cream and pulse once. Add the saba and pulse to blend. Store covered in the refrigerator.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.