Also, we are intrigued by the inclusion of saba as a final touch. Ignacio says that saba is a cooked trebbiano and lambrusco grape must that is then aged. It has a syrupy sweet taste, with deep and complex flavors of spice, grape and figs. Have you ever tried saba? You can read a little more about it here:
il Buco's Ricotta Fritters
Executive Chef Ignacio Mattos
1 1/2 tbsp. sugar
10 oz. sheep’s milk ricotta
2/3 cup flour
3 tbsp. baking powder
3 tbsp. Vin Santo
Zest of one Lemon
Peanut or canola oil, for frying
1. Combine all ingredients and let rest in refrigerator.
2. Scoop the batter into peanut or canola oil heated to 350 degrees inside of a deep fryer or deep saucepan.
3. Fry until golden brown.
4. Serve with a nice drizzle of saba or vin cotto and sprinkle powdered sugar on top. Serve.
(Images: il Buco)