Italian gastronomy.  Rome Baba

Italian gastronomy. Rome Baba

In this weekly column I present to you original and historical recipes, reconciling two aspects of my man, historian and bistro owner. They are easy to do but most of all they are related to the history of the empire or of great people. Traditional gastronomy tells us the land, the traditions, so it is part of the idea of ​​the struggle for identity, working with regions that are precious to us from one region to another, working with ecological, environmental and contemporary products, and ethically, reducing waste. And to oppose the standard fast food model.

The story of rum baba

With the taste of a thousand recipes spreading on the streets of Naples, the capital of Mesopotamia, Italy, is undoubtedly one of the most important places in the lives of its residents. The Neapolitans spend most of their time eating or talking. Maradona (compressed pizza), pizza and portfolio (pizza margarita with four crumbs), coup d’été (fried fish, shellfish and molasses served in paper cones) and for sweet sfogliatelle (ricotta-filled pasta) and especially Baba au rhum… The list goes on and on. Let’s stop at the usual dessert at Baba.

According to the Neapolitans, Rum Baba is one of the pillars of their gastrointestinal culture. If it is true that it is impossible to escape from it, then the origin must be sought further north because it was actually invented in Lorraine and did not reach the capital of Parthenope until the end of the 18th century. In 1725, young King Louis XV married 15-year-old Marie Leschinsca. The daughter of a Polish princess in exile in Lorraine was unexpectedly married to a European monarch. Of course, as a child, the king had promised to marry the infant Spanish infantry, but the urgency of the Bourbon to become heir to the throne was thwarted after a thousand conspiracies. Diplomatic relations between the two governments have been disrupted. Then it is important to find the future Catholic wife, royal blood and, above all, the age of childbearing. It was in this way that one day King Stanislaus accepted the marriage proposal of his daughter Marie to the King of France, who would give her at least ten children in ten years. Then they talk about their relationship with Naples and Baba.

Legendary Stanislas, exiled to Duke of Lorraine, said that he did not appreciate Kougelhopf, one of the local specialties. He is said to have first been asked to be baptized in wine, which will soon be replaced by private pasta chef Nicholas Storer. However, there are doubts about the origin of his name. Some claim that this came from the Polish babca, which means “grandfather,” while others claim that Stanislas honored Ali Baba. A thousand and one nights He was amazed by the crazy adventures. Stanislaus and his daughter, the Queen of France, are still on trial for this delicacy, and their creator, Nicholas Storrer, has slightly modified the current hot air balloon or savory. The Powder Chef sat in the service of the King and Queen and later opened his own shop in 51 Rue Montorgueil to this day. Created in 1730, this cake can be proud of being the oldest in the capital.

And can Naples tell me all this? During his reign, Louis XV continued to entertain the court. Then came Louis XIV and his young Austrian wife, Marie-Antoinette. His sister Marie-Caroline, an Austrian, was the fourth wife of Ferdinand, king of Naples in Naples. So it is Marie-Caroline who is impressed by this delicious dish known to her sister, who brings it to the capital of Mezogiorno. The dessert is first spread to the court and then to the burgundy before being one of the street food signs and eaten while walking the streets of the quartieri spagnoli. A.D. We find the recipe in 1863 in Vincenzo Agnoleti’s cookbook, which testifies to its distribution and, in particular, to the traditional Napoleonic recipe.

Neapolitan rum baba recipe

Recipe… Leaf with saffron mold or 10 small baba

To my father: 400 g flour, 8 eggs, 70 g butter, 2 teaspoons dry brewer’s yeast or 12 g fresh brewer’s yeast, 30 g sugar, 10 g salt, vanilla

For syrup; 500 ml water, 250 ml rum, 250 g sugar, lemon juice (optional)

For jewelry (optional) Wet cream or dried fruit

Tools Planetary or…. Elbow oil

Put flour, sugar and yeast in a bowl of warm water in a mixing bowl. Mix and beat the previously beaten eggs three times. Observe the total absorption of the egg between each step. The mixture will be very sticky which is normal, continue mixing for a few minutes then add the melted butter and finally the salt. After a few minutes the mixture may expand. Transfer to a salad bowl, cover and let rise at room temperature for about four hours. The size should be quadrupled. Then transfer the buttermilk to the buttermilk or to individual molds, taking care to fill only half. Let the yeast reheat at room temperature, your mixture should grow until it fills your mold. Bake at 200 degrees for 10 minutes and then at 180 degrees for 7 minutes. Let cool for two hours.

When preparing your Babas meal, prepare the soup. Bring the water and sugar to a boil, stirring well to melt the sugar. Then over medium heat, add the rum and leave to cool.

Once your daddy and syrup have cooled, bite your daddy in the syrup, and do not hesitate to grind it like a sponge soaked in water. They have to get pregnant to the core.

Enjoy them or with whipped cream, red fruits or canned fruits.

Pierre de her

Find all Per d’Her recipes here

Photo Credit Dead DR
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