{"id":15319,"date":"2022-08-26T13:11:46","date_gmt":"2022-08-26T11:11:46","guid":{"rendered":"https:\/\/www.stradaoliodopumbria.it\/?p=15319"},"modified":"2022-08-30T17:12:28","modified_gmt":"2022-08-30T15:12:28","slug":"baba","status":"publish","type":"post","link":"https:\/\/www.stradaoliodopumbria.it\/en\/baba\/","title":{"rendered":"Bab\u00e0 all\u2019olio \u201cemozione\u201d, rum e gelato acido al mango condito – Ricetta firmata dallo chef Filippo Oscar Artioli della Trattoria di Oscar\u2026e quant\u2019altro di Bevagna (Pg)"},"content":{"rendered":"

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Con questa ricetta del Bab\u00e0<\/strong>, lo chef Filippo Oscar Artioli<\/strong>, della Trattoria di Oscar<\/a><\/strong>di Bevagna (Pg),<\/strong> accosta un grande classico della cucina partenopea con un fresco ed esotico gelato al mango condito.<\/p>\n

Ingredienti Bab\u00e0<\/strong>:<\/h4>\n
    \n
  • 350 g di farina forte<\/li>\n
  • 150 g d\u2019acqua<\/li>\n
  • 12 g di lievito di birra<\/li>\n
  • 750 g di farina pi\u00f9 debole<\/li>\n
  • 250 g di tuorli<\/li>\n
  • 500 g di uova intere<\/li>\n
  • 10 g di lievito di birra<\/li>\n
  • 300 g di olio extravergine d\u2019oliva con minimo 500 ml di polifenoli<\/li>\n
  • 15 g di sale<\/li>\n
  • 1 baccello di vaniglia<\/li>\n
  • rum q.b.<\/li>\n<\/ul>\n
    \n

    Procedimento:<\/h4>\n

    Impastare la farina forte, l\u2019acqua e il lievito di birra. Lasciar riposare 90 minuti, dopodich\u00e9 aggiungere poco alla volta gli altri ingredienti, incordando bene l\u2019impasto. Unirvi poi l\u2019olio freddo, in tre volte. Lasciar riposare per un\u2019ora a 24\u00b0 C, poi mettere negli stampi e, quando arriva a livello, infornare a 160\u00b0 C per 15 minuti.
    \nImmergere in uno sciroppo fatto con 1 l di acqua e 560 g di zucchero sciolto a 60\u00b0. Unire il rum a piacere. Preparare un gelato allo yogurt e, dopo aver imbibito il Bab\u00e0<\/strong>\u00a0con lo sciroppo, tagliarlo longitudinalmente e farcirlo col gelato. Guarnire con cubetti di mango condito con olio extravergine e zucchero.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Con questa ricetta del Bab\u00e0, lo chef Filippo Oscar Artioli, della Trattoria di Oscardi Bevagna (Pg), accosta un grande classico della cucina partenopea con un fresco ed esotico gelato al mango condito. Ingredienti Bab\u00e0: 350 g di farina forte 150 g d\u2019acqua 12 g di lievito di birra 750 g di farina pi\u00f9 debole 250 […]<\/p>\n","protected":false},"author":3,"featured_media":15295,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_custom_body_class":"","_custom_post_class":"","footnotes":""},"categories":[1449],"tags":[185,650,1673,1665,1490,1131,189,318,186,1140],"class_list":["post-15319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evoo-ambassadors","tag-bevagna","tag-cultura","tag-enogastronomia-umbria","tag-evoo","tag-evoo-ambassador","tag-oleoturismo","tag-olio-extravergine-doliva","tag-ristorante","tag-umbria","tag-umbria-tourism","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"\nBab\u00e0 all\u2019olio emozione, rum e gelato acido al mango condito, ricetta<\/title>\n<meta name=\"description\" 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