Traditional recipes

Rustic baba

Rustic baba

Rustic Baba's recipe of 23-03-2012 [Updated on 04-09-2017]

The rustic baba is a classic Neapolitan rustic, one of the tastiest preparations of my land. The recipe is the traditional one that we have always used in my home and last week, with this recipe, I made the best rustic baba I have ever tasted. If you don't trust me, I invite you to try to prepare it and only after having tasted it to leave me a comment;) Luckily this week has also come to an end and in a few hours I can finally relax and unwind a bit, I would like to bring elisa to breathe a bit of sea air and with these beautiful spring days that's just what you need. I wish you all a good weekend and if you want to prepare something really good, make this rustic baba and enjoy your meal!


How to make rustic baba

Cut the meats and cheeses into cubes
Place the flour in a large bowl and pour the warm milk in which you have dissolved the yeast and start working the dough

Start adding the oil and continue to knead, gradually absorbing all the flour

Now add the eggs, grated Parmesan cheese, salt and pepper

Knead vigorously until you get a soft dough

When you have obtained a homogeneous mixture, add the cheeses and salami

Continue to knead the dough until it is smooth and homogeneous

Butter a baba mold and pour the mixture into it

Cover the rustic baba with a damp cloth and leave to rise for 2 hours in a place away from drafts

Now bake in a preheated oven at 180 degrees and bake the baba for 40 minutes

Allow to cool before turning the rustic over onto a serving dish

Cut the rustic into slices and serve

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