Rustic baba Neapolitan savory pie Quick and easy recipe

Rustic Neapolitan salty cake babÃ: the savory version of the most famous Neapolitan dessert, the babÃ. The result will be a very soft dough with the filling you prefer, the classic version includes cured meats and cheese, I used ham cut into a thick slice, then some Napoli salami and scamorza, but Swiss cheese is also fine for a sweeter result . Perfect for trips and picnics, but also to serve at party buffets

Ingredients for a cm diameter mold

  • 150 grams of flour 00
  • 100 gr of manitoba
  • 70 ml of milk
  • 2 whole eggs
  • 75 gr of butter
  • 7 gr of brewer's yeast
  • 1 teaspoon of sugar
  • a generous pinch of salt
  • 100 gr of cooked ham in a single thick slice
  • 80 gr of Napoli salami
  • 200 gr of cheese (scamorza and semipiccante)


How to make the rustic Neapolitan savory pie BabÃ

Prepare all the ingredients on the work surface to make the process easier and not to forget anything.

Rustic Neapolitan savory pie babÃ
Rustic Neapolitan savory pie babÃ

Prepare the melted butter: put the butter in a saucepan and over the heat for a few seconds, keep it aside, you will need it later.
Pour the milk into a bowl, add the eggs and beat with the whisk, add the crumbled yeast and the teaspoon of sugar, mix again

Rustic Neapolitan savory pie babÃ
Rustic Neapolitan savory pie babÃ

sift the flours and pour them into the bowl

Rustic babà or Neapolitan savory pie

use the whisk to mix better and incorporate air, add the salt, turn and finally pour the melted butter, stir again for a few moments with the whisk, the dough must be very sticky.

Rustic babÃ

Cut the cold cuts and cheeses into cubes and add them to the mixture, turn with a spoon to incorporate the filling well

Rustic Neapolitan savory pie babÃ
Rustic Neapolitan savory pie babÃ

Grease and flour the inside of the mold, pour the dough into the pan and let it rise for about 3 hours

Rustic Neapolitan savory pie babÃ

or in any case until the dough has reached the edge of the mold. Preheat the oven to 180√ā ¬į,

Rustic Neapolitan savory pie babÃ

bake the salty baba and cook for about 40 minutes. Let it cool for 5 minutes before removing the baba from the mold.
Cut the slices only when ready to serve.
The salty baba is good both warm and cold, and is still very good the next day.
And here is your rustic baba, the Neapolitan savory pie. Enjoy your meal!

VIBO COMBINATION: The perfect match for this dish is Feudi di San Gregorio's Rubrato. A wine produced with 100% Aglianico grapes.

In this blog for wine and liqueur combinations I consulted the

Rustic Neapolitan savory pie babÃ

Rustic Neapolitan savory pie babÃ

Enjoy your meal!


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