I couldn't have imagined that these ingredients would be so well-suited. The combination was spontaneous — one of those, 'cook with what you've got' scenarios. Having just picked up strawberries from the market and a handful of mint from a neighborhood stroll, I glanced over at a bottle of Terra Sonoma's saba standing on my counter, and fresh mozzarella getting too comfortable in the fridge. Delicious ideas began to take shape.
While we still refer to grape must as 'Saba', its Italian alias, this one is very much an American original. Crafted from the juice of red grapes grown and pressed on the Miller family's Sonoma estate, each batch is slowly reduced over a mild flame. Once concentrated into a sweet sour crimson nectar, it's left to age for a full year in spent bourbon barrels. The tannins begin to mellow, the syrup becomes silky, and the aromas deepen. It's a heavenly condiment — one that pairs brilliantly with strawberries.
The inclusion of fresh whole milk mozzarella brought the two together in a way divine. If you have good fresh ricotta, that will work too. I love the addition of mint, though I suspect fresh basil would be another delicious revelation.
Fresh Mozzarella, Strawberries, Mint & Saba
2 balls fresh mozzarella
1 pint fresh strawberries
Small bunch fresh mint
2 tablespoons saba
Pat dry the mozzarella, then slice roughly 1/4-inch thick. Wash, dry and core the strawberries, then slice them lengthwise into quarters. Assemble the mozzarella and strawberries, alternating them on the place, then drizzle with the saba and garnish with mint leaves.