Picture taken by Siamo Donne
I decided from the first moment that this recipe would be the first to appear on my blog, because for me it really represents an ode to friendship (just to paraphrase some poems by Pablo Neruda, maybe my favorite poet).
It's an ode to friendship, because you can't eat a "babà rustico" all by yourself (but 3 o 4 people definitely can eat it -I've proofs-, if they're particularly committed to this mission, code name "to be a greedy pig"), because its taste gets even better (is it possible?!) when it is sliced and shared with the people you love (and you can also share with them its calories), because this recipe makes everyone happy (you can't love the rustic babà , unless you have something against one of the ingredients), because you'll be at peace with the world while sinking you teeth into its soft dough.
What a responsability for a poor babà !
Be happy: for today I've almost finished the whys… almost! This recipe is an ode to friendship, because the recipe itself comes from a friend, because the first time that I ate this marvel I shared it (and the guilt: this babà never saw sunset) with two great friends and because, after that, I shared the babà with all the friends who celebrated my graduation, a great goal, with a good feed, as I like it.
Without further delay, here it is this great recipe.
BABÀ RUSTICO (Marta's recipe)
(Attention! You must eat it in good company)
Ingredients (in order of use)
* A glass of milk (more or less 130g)
* A block of fresh yeast
* 400g plain flour (italian flour 00)
* 120g cold melted butter (or lard)
* 3 eggs
Procedure (warning: I dough by hand)
Dissolve yeast in warm milk; melt the butter and let it cool down. Put the flour into a large bowl and add the salt; then add the cold cuts and cheese little cubes.
Gradually add milk (with yeast in it), melted butter and eggs and start kneading. The dough will be smooth, a little sticky.
Grease and dust with flour a 24 cm diameter (at least) ring shaped mould and put the dough in it. Cover the mould with tin foil and let the dough rise for 2 hours inside the oven (turned off).
Then bake the babà at 350°F (180°C) for about 40 to 45 minutes: in the first 30 minutes let the tin foil over the mould, then remove it (in the last 10 to 15 minutes) to cook until golden brown.
Let the babà cool down (if you resist) et eat it!
Here you could see me and chef Marina making my babà rustico in a video made by Siamo Donne. I'm sorry, the video is only in Italian, but you could alwaya laugh about me!
Earlier I talked about odes and Neruda, and I want to share with you "Ode to the happy day", one of the most beautiful Neruda's poems.
Babà and poetry… who could want more from life?!
"Ode to the happy day" – Pablo Neruda
This time let me
Nothing has happened to anybody,
I am nowhere special,
it happened only
that I am happy
through the four chambers
of my heart, walking,
sleeping or writing.
What can I do? I am
I am more uncountable
than the meadow
I feel my skin like a wrinkled tree
and the water below,
the birds above,
the sea like a ring
around my waist,
the Earth is made of bread and stone,
the air sings like a guitar.
You,by my side in the sand,
you are the sand,
you sing and you are a song,
today the world
is my soul:
song and sand,
today the world
is your mouth:
on your mouth, on the sand,
be happy just because, because I am breathing
and because you are breathing,
be happy, because I am touching
and it is as though I am touching
the blue skin of heaven
and its pristine air.
Today let me
and me only
with everybody or without them,
with the grass
and the sand,
with the air and the earth,
with you, with your mouth,