Even this rustic baba is a classic Neapolitan tradition, rather it is a classic of my mom and this is his recipe. glutinosa Ready version is delicious, (I still remember the taste) so taken by the nostalgia I have reproduced in a gluten-free and I can say to be glad I could eat again, even again. Excellent served on a buffet or a picnic out of town.
Ingredients:
150 gr flour mix Schar B *
150 gr bread flour * agluten
3 eggs
100 ml of corn oil
140 ml of milk
1 teaspoon sugar
1 cube of yeast
salt
qb mixed meats (salami, ham, mortadella)
Emmental type cheese to taste
lard or butter to the pan
In a bowl mix with your hands and quickly: the flour with a teaspoon of sugar, salt, ' oil and 3 / 4 of cold milk, the other party do to cool the milk to dissolve the yeast. Eggs one at a time and let them incorporate well before adding the mixture begins to compact the salami and cheese previously cut into small cubes.
Grease the edges of the mold, preferably the corrugated baba with lard, butter and flour it as an alternative. Pour the mixture in small heaps and try to level it. Let it grow for at least 2 hours, enclosed in a plastic bag and then covered with a tablecloth. Bake at 180 degrees for about 30 minutes. Let it cool before slicing.
* it's OK to mix all B, I have also used the agluten because I had the bag nearly empty and I wanted to finish it.
* it's OK to mix all B, I have also used the agluten because I had the bag nearly empty and I wanted to finish it.
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