Savory Baba with Sausage, Friarielli, and Scamorza
A delightful twist on the classic baba, this savory version is filled with sausage, friarielli (Italian broccoli rabe), and scamorza, a soft, smoky cheese. It’s a dish that balances the rich flavors of sausage with the slightly bitter taste of the friarielli, creating a harmonious and satisfying treat. Ideal for lunch, a savory snack, or a rustic dinner, this babà is a true crowd-pleaser.
Servings: 8
Category: Leavened Dough
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 150g |
| Manitoba flour | 150g |
| Whole milk | 155g |
| Butter | 50g |
| Egg | 1 |
| Fresh yeast | 5g |
| Sugar | 10g |
| Fine salt | 8g |
| Sausage (skin removed) | 100g |
| Friarielli (or broccoli rabe) | 100g |
| Scamorza cheese (or provola) | 30g |
| Salt (for seasoning) | to taste |
| Butter (for greasing) | as needed |
Instructions:
-
Prepare the Filling:
- Wash the friarielli (or broccoli rabe) thoroughly under cold running water. In a large pot, heat a small drizzle of olive oil. Add the friarielli to the pot, season with a pinch of salt, and cover with a lid. Let them wilt over medium heat for about 5-8 minutes, stirring occasionally.
- While the friarielli are cooking, remove the casing from the sausage and cut it into small pieces. Once the friarielli have softened, set them aside and cook the sausage in the same pot until browned and cooked through. Set aside to cool along with the friarielli.
- Once cooled, cut the scamorza cheese into small cubes.
-
Prepare the Dough:
- In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and Manitoba flour. Add the fine salt and sugar.
- Crack the egg into the mixture and start mixing at a low speed until the ingredients begin to come together.
- Gradually add the butter, a little piece at a time, ensuring each addition is fully incorporated before adding more.
- Once the butter is fully mixed in, continue kneading the dough at medium speed until smooth, elastic, and well-formed. This should take about 10-15 minutes.
-
Incorporate the Filling:
- Turn the dough out onto a lightly floured surface. Gently fold in the cooked sausage, friarielli, and cubes of scamorza. Knead the dough a little further to evenly distribute the ingredients.
-
Shape and Proof the Dough:
- Grease a baba mold (about 20.5 cm in diameter at the top, 15 cm at the base, and 8 cm in height) with butter or extra virgin olive oil.
- Roll the dough into a log shape, then carefully place it into the prepared mold. Cover with plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
-
Bake the Baba:
- Preheat your oven to 180°C (350°F). Once the dough has risen, place the mold in the oven and bake for about 30-40 minutes, or until the baba is golden brown on top and sounds hollow when tapped.
-
Finish and Serve:
- Once baked, remove the baba from the oven and allow it to cool slightly. Turn it out onto a cooling rack, carefully removing the mold.
- The savory baba can be served warm or at room temperature. Enjoy it as part of a rustic meal, accompanied by a fresh salad, or simply on its own.
This savory babà offers a unique flavor profile, balancing the richness of the sausage and cheese with the slight bitterness of the friarielli. It’s a perfect dish for sharing with family and friends, and its flavors only improve when served at room temperature. If you’ve never tried a savory babà before, this recipe is a must-try for any lover of Italian cuisine.
