Savory Rustic Babà, a typical Neapolitan ring-shaped bread with cured meats and cheeses, perfect for appetizers, festive tables, or even for outings.

A leavened bread rich in cured meats and cheeses, similar to the Neapolitan tortano, but the dough is completely different.

The savory babà is a great way to use up leftovers, perfect to serve with appetizers, to bring on a picnic, or for a cold dinner accompanied by cured meats and cheeses.

I love adding Neapolitan salami and lots of grated cheese.

In short, it lends itself to endless courses and is loved by everyone because it’s truly tasty.

An easy and quick recipe that is always perfect: as an appetizer, for lunch, or even for a tasty snack.

The savory babà can be prepared a little in advance, maybe the day before, just store it well-sealed once it has cooled down.

Difficulty: Medium
Cost: Medium
Rest time: 3 Hours
Preparation time: 15 Minutes
Portions: 18 People
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

313.91 Kcal

calories per serving

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Energy 313.91 (Kcal)
Carbohydrates 27.27 (g) of which sugars 3.54 (g)
Proteins 14.29 (g)
Fat 16.72 (g) of which saturated 7.56 (g)of which unsaturated 7.87 (g)
Fibers 1.00 (g)
Sodium 733.93 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Savory Rustic Babà

2 1/2 cups all-purpose flour
2 1/2 cups Manitoba flour
1 1/2 cups milk
1 tbsp fresh yeast (half for dry)
7 tbsp lard (or cold melted butter or 1/3 cup of oil)
5 eggs (medium, room temperature)
2 tsp salt
1/2 cup parmesan (grated)
3 1/2 oz Neapolitan salami
3 1/2 oz Bologna mortadella
3 1/2 oz cooked ham
10 1/2 oz cheeses (5 1/4 oz smoked provola and 5 1/4 oz Gruyère)
to taste pepper
1 tbsp sugar

Tools

Mold
Bowl
Kitchen Scale

Steps

Savory Rustic Babà

Cut the cured meats and cheeses into cubes
In a large bowl, place the flour in a fountain shape and pour in the lukewarm milk in which you have dissolved the yeast and sugar, and start working the dough.
Start adding the oil (or the slightly cooled melted butter) and continue kneading, gradually absorbing all the flour.
Now add the eggs, grated Parmesan, salt, and pepper.
Knead vigorously until you get a soft dough.
When you have obtained a homogeneous dough, add the cheeses and cured meats.
Continue kneading until smooth and homogeneous.
Butter a babà mold and pour the dough into it.
Cover the babà with a damp cloth and let it rise for 2 hours in the oven off with the light on. In short, until it doubles.
Bake now in a preheated oven at 350°F (180°C) and cook the babà for 40/45 minutes.
Let it cool slightly before turning the rustic babà onto a serving plate.
You can present your savory rustic babà whole on the table and slice it in front of your guests to honor its beauty!
Enjoy your meal.

Tips

Before baking the savory babà, remember to cover it with a damp cloth and let it rise for about two hours.

You can replace the cured meats and cheeses with those you prefer.

Additionally, it’s worth noting that the recipe calls for lard, but you can also use butter or even oil for a lighter version.

You can store the savory rustic babà in the refrigerator covered with plastic wrap for 2-3 days. You can also freeze it once it’s baked.

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