The dessert of Campania par excellence is the babą, traditionally made with rum, but here in the version typical of the Amalfi Coast with Limoncello.
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INGREDIENTS |
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Flour |
350 |
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g |
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Butter |
250 |
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g |
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Eggs |
6 |
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n° |
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Milk |
2 |
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dl |
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Yeast |
20 |
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g |
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Water |
1 |
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glass |
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Sugar |
100 |
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g |
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Limoncello |
1/2 |
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glass |
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PREPARATION |
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| 1. |
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Dissolve the yeast in lukewarm milk and mix with flour until a smooth, elastic dough is obtained and allow to rest until doubled in size. |
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| 2. |
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Add the eggs and butter and knead well, then place in a greased babą mould and allow to rise for a second time. |
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| 3. |
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Bake in a preheated oven at 180° for 15-20 minutes. In the meantime prepare the Limoncello syrup by dissolving the sugar in the water over a low heat and simmer until it becomes syrupy. When almost cooled, add the Limoncello. |
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| 4. |
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Soak the babą with the syrup using a small ladle, also collecting any excess liquid on the plate. |
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CHEF'S NOTE |
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To impress your guests, serve the babą accompanied by crčme patissičre. |
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For this tasty menu which brings the flavours of the Amalfi Coast to your table, we suggest a sparkling, fresh-tasting, soft wine with a pronounced bouquet, such as Franciacorta Spumante Lombardo or a Pentro d'Isernia white from Basilicata. |
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