Babà Rustico Napoletano Fast Version: the rustic babà is a valid alternative to Casatiello and tortano for the Easter period, for trips out of town, for picnics. In this recipe I use instant yeast for savory pies (PaneAngeli) so it only takes 5 minutes to prepare it, in the traditional version of Babà Rustico you use brewer's yeast and wait for it to rise before baking.

Ingredients for a cake pan from 24 cm to donut

• 400 grams of flour 0
• 3 eggs
• 220 ml of milk
• 80 ml of peanut oil
• 1 sachet of instant yeast for savory pies ("Il Pizzaiolo Paneangeli" 15 gr)
• 3 tablespoons of grated Parmesan
• 1 teaspoon of sugar
• Salt and Pepper To Taste
• 100 gr of diced cooked ham
• 100 gr of diced Napoli salami
• 100 gr of diced smoked cheese
• 80 grams of diced semi-spicy provolone

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1. We put in a large bowl 3 eggs, milk, oil and mix with a hand whisk, then add the flour, the yeast and the teaspoon of sugar, always stirring, add the 3 tablespoons of Grated Parmesan cheese, the salt and the pepper.
2. We add to the compound i cured meat and of cheeses previously diced. We mix everything.
3. We pour the mixture into the cake pan previously greased and floured
4. We bake a 180 ° in the oven static preheated, for 40 minutes or in any case until cooked (depending on the oven, the color will help you understand the degree of cooking).
5. And yours is ready rustic Neapolitan baba fast version, let it cool and then remove from the pan. Bon appetit

NOTE

For the version with brewer's yeast click here: Neapolitan rustic babà Classic version

N.B. It can be kept soft for a few days, closed in a food bag.

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