Ideal for the Easter Monday picnic, this soft vegetarian baba with asparagus and peas, a tender spring leavened delight.
This time, given the holidays, I opted for a classic savory leavened with eggs and cheese, to which I added white asparagus and peas.
Why did I call it baba? The rustic baba is part of those Neapolitan leavened products like casatiello or danubio, traditionally stuffed with lots of cheese and cold cuts. This time my rustic is much lighter, with just a little 30-month parmesan, naturally lactose-free.
In this case, I wanted simplicity and quick execution, so I used instant yeast for savory pies. Alternatively, you can use brewer’s yeast by letting the dough rise for a couple of hours before baking.
You can prepare the same baba in a vegan version by adding more plant-based milk and vegan cheeses.
Here are the recipes for other leavened foods perfect for Spring picnics:
- Difficulty: Very Easy
- Cost: Very Low Cost
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 240.92 (Kcal)
- Carbohydrates 24.38 (g) of which sugars 2.22 (g)
- Proteins 8.73 (g)
- Fat 12.49 (g) of which saturated 3.15 (g)of which unsaturated 1.50 (g)
- Fibers 2.19 (g)
- Sodium 104.62 (mg)
Indicative values for a portion of 75 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
Vegetarian Baba with Asparagus and Peas Ingredients
- 10 white asparagus
- 1 cup cups frozen peas
- 1 carrot
- 2 1/4 cups cups type 2 flour
- 2/3 cup cups milk (can be plant-based)
- 7 tbsp tbsps extra virgin olive oil (delicate)
- 3 eggs
- 2 oz oz parmesan cheese
- 1 tsp tsp thyme (or marjoram)
- 1 packet packet instant yeast for savory preparations
Tools
For this recipe, I used pieces from the Tosca collection by Stefanplast, with refined designs, this time in blue.
- 3 Bowls
- 1 Colander
- 1 Napkin Napkin Holder
- 1 Cake Tin
- 1 Jar
Steps for Vegetarian Baba with Asparagus and Peas
Wash and peel the asparagus, cut off the tough ends, and slice into rings. In a pan, drizzle some oil, add the asparagus, sprinkle with pepper and salt, and cook for ten minutes until tender. It’s preferable to cook them in a pan as they dry more than when boiled or steamed, so they don’t release water during the baba’s cooking. Set aside.
Wash, peel, and cube the carrot. Steam the peas and carrot with a pinch of salt. Set aside.
Baba Ingredients
Baba Ingredients
Cook asparagus, peas, and carrot
In a bowl, break the eggs, add oil, milk, mix with an electric whisk, and gradually add flour and yeast. Mix again and then add parmesan, thyme, marjoram, salt, and pepper.
Then with a spatula, gently mix in the carrots, asparagus, and peas.
Pour into a well-oiled bundt pan and bake at 350°F for 45 minutes. Before removing from the oven, check the cooking with a skewer.
Mix everything in a bowl
Pour the baba mixture into the mold
Bake the baba for 45 minutes at 350°F
Timo e Lenticchie Tips
Store the vegetarian baba with asparagus and peas tightly closed in a bag, so it will remain soft for a couple of days.
You can vary the vegetables according to the season. Always choose vegetables that aren’t too watery.
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