Overnight Gorgonzola with Saba Spread

Preparation info

  • Serves


    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

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.


  • 5 tablespoons unsalted butter, at room temperature
  • ¼ pound Gorgonzola cheese
  • 1


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.