Watch the process for making rustic babà in a 24 cm mould!
The traditional Neapolitan rustic savory babà is a donut filled with cured meats and cheeses, often served among the appetizers on the Easter menu. An easy recipe that always makes a splash! Here is grandma’s recipe for making rustic savory babà very soft.
INGREDIENTS Rustic savory baba – 24 cm mold
400 g of strong 0 flour
8 g of brewer’s yeast
4 eggs
80 g of butter
150 ml of milk
1 tablespoon of sugar
1 teaspoon of salt
For the stuffing
150g of cured meats that you like (we used local bresaola)
150g of cheese (we used provolone)
Pepper
You can replace the butter with the same amount of oil
If our recipe for rustic savory babà came out well with Cucina Geek’s grandmother’s procedure, try other Neapolitan delicacies such as Neapolitan casatiello.
Risotto with mushrooms and sweet cheeses it is a very special dish. It turns 70 but is still incredibly contemporary today. You can try it at Miramonti the Other, a restaurant located in Brescia and whose head chef is Philippe Leveille. But it wasn’t the French who invented the recipe. The cook who holds the credit is Mary Muffolini, which already held a Michelin star. The dish was on the menu when the restaurant opened in 1981, and is still in great demand. But in reality the woman was already cooking it successfully since the early 1950s. An ancient recipe far from the usual culinary conventions.
Risotto with mushrooms and sweet cheeses
Ingredients
rice 140 g
butter 100 g
porcini mushrooms 60 g
saffron threads 1 g
Collio cheese 40 g
Bagolino cheese 30 g
local cheese from Valtrompia 40 g
vegetable broth
White wine
salt
Preparation
The first thing to do to prepare risotto with mushrooms and sweet cheeses is to melt the butter in the pan. Add the rice and toast it for a few minutes. Deglaze with white wine. When the alcoholic part has evaporated you can start risottoadding the vegetable broth little at a time. Stir often to keep it from attacking. In a pan, brown the porcini mushrooms, which you have previously cleaned and cut into slices. Add half of it to the risotto together with the saffron. For every ladle of broth that you pour into the rice, also add a small piece of butter.
When the rice is cooked, turn off the heat and stir with the first two cheeses that you have previously grated: the local Valtrompia cheese and the Bagolino formagella. Season with salt and mix vigorously. Transfer everything into a baking dish. On the surface, cover it with the Collio formagella cut into slices. Cook at 180 degrees in preheated oven for 1 minute. Take out and complete with the other half of the porcini mushrooms. Yours risotto with mushrooms and sweet cheeses it’s ready. Enjoy your meal.
Read also: Risotto with Cannavacciuolo scampi cream, the perfect first course for New Year’s Eve. What does he add to make it super creamy
Here's what the 6 simple rulesto create and compose a perfect platter of cold cuts and cheeses for your dinners with friends.
The platter of cold cuts and cheeses is very trendy lately. In fact, it represents an excellent idea for the classic dinner with friends that is different from the usual and whets the appetite.
A nice mixed platter of cold cuts, cheeses and various snacks is always appreciated by everyone as long as it is well done and with quality products. It is no coincidence that cold cuts and cheeses represent the most classic Italian appetizer.
Starting from the basic concept that is better little quantity but high quality, choose the products carefully because that will make the real difference between an excellent cutting board and a pizzeria cutting board!
To compose it in the best way, there are 6 simple rules to follow to make a great impression:
COLD CUTS. You can opt for either raw cured meats (raw ham, speck, pancetta, salami, coppa, bresaola, lard) or cooked meats (cooked ham, mortadella, roast turkey breast, porchetta). It would be better not to mix them together, in case make two separate cutting boards. In both cases, arrange them with the slices folded in half starting from the leanest to the fatter ones.
THE CHEESES. They should be arranged from the freshest to the most seasoned, from the most delicate to the strongest. Fix them withorder, from the most delicate to the tastiest so as not to overwhelm the palate. The advice is not to offer more than 3-4 cheeses and very importantly, they should be served at room temperature.
Arranged next to cheeses In combination with jams, honey and fruit compotes because cheese is a food without sugar, it finds its complementary food in jams, creating the perfect balance in taste. As a rough guide, the softer and sweeter the cheese, the more acidic the taste of the jam and jams will have. On the contrary, if the cheese has a strong and decisive taste, it will have to be combined with a sweeter taste.
Green light also for pickles, artichokes, olives, gherkins. You can arrange them in a ceramic or glass bowl.
The bread. Next to the cured meats, place some bread cut into small slices, crackers or breadsticks. The ideal would be a particular homemade bread or homemade bread.
Also add fresh fruit here and there, the grapes are perfect, already washed and dried and in small portions. Dried fruit is also a must: walnuts, almonds and cashews and pistachios are scattered here and there.
The cutting board is the right choice which comes in handy when you don't have much time to cook and still want to organize a little one aperitif. In fact, it can be served both as an aperitif or as an actual appetizer. If the cutting board is very rich it can also replace dinner.
For the portions, adjust according to the people and the courses of the dinner.
The platter of cold cuts and cheeses always pleases everyone, it is very spectacular and by following these simple rules with little effort you will make a great impression with which you will amaze everyone. On the net there are many examples of how to compose a beautiful cutting board that is at the same time good but also beautiful to look at. Some are true works of art!
Let's find out together.
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