The rustic babais a classic of Neapolitan cuisine. It is a donut made of leavened dough, filled with cured meats and cheeses, practically the savory version of the classic dessert. A rustic to prepare and serve both as an aperitif and as a dinner, you can also prepare it and then enjoy it on classic trips out of town. In fact, you can prepare it well in advance, even the day before, as it will remain soft and tasty.
Rustic Neapolitan baba
Baba ingredients
- 250 g of 00 flour
- 250 g of manitoba flour
- 10 g of salt
- pepper
- 10 g of sugar
- 350 g of milk
- 2 eggs
- 100g of lard
- 15 g of fresh brewer’s yeast
- 250g of cured meats
- 250 g of cheeses
Baba’s procedure
To prepare the rustic babà, start dissolving the yeast and sugar in the slightly warm milk. Place the flours in the bowl of a stand mixer, attach the whisk attachment and turn it on at low speed. Start adding the milk slowly, then increase the speed and add one egg at a time. As soon as the eggs have been absorbed, add the lard. Let it work for ten minutes, add the salt and pepper, mix it for a final time and turn it off, cover and leave to rest for thirty minutes.
In the meantime, cut both into small cubes cured meats and cheeses. Once the first resting time has passed, turn the whisk again and add the cured meats and cheeses. As soon as you obtain a homogeneous mixture, pour it into the buttered and floured babà mould. Place it to rest in the oven, turned off, but with the light on, for at least three hours. After this further leavening time, cook in a preheated oven at 180° for fifty minutes. let it cool before turning out.
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