Baba salty in pink sauce

With a little warm water dissolve yeast in a cup and the fourth part of the flour until you have a soft and smooth.

Cover the bowl and let rest in a warm (not hot) protected from draughts.

When the dough has doubled in volume, in a bowl, add the remaining flour, eggs and butter, salt and knead vigorously raising the dough and slamming her against the bottom of the bowl.

When the dough will become smooth, supple and will come off perfectly by fingers, knead dough five minutes, then grease a mould with a central hole with a capacity of 2 litres and distributed on the bottom of the dough into small pieces.

Cover with a clean Tea towel and allow to rise is protected from draughts.

In about an hour and a half the dough will be inflated up to completely fill the mould.

Then iron the paper in the oven at 250 degrees.

After 20 minutes or so, when the pasta is golden, infilateci a long needle: if it comes out clean the Baba is cooked, otherwise, leave it in the oven a little more and repeat the control before churning.

While the Baba is still warm, pour over a spoonful of warm milk slightly salty, then place it on a serving dish with the sauce, and fill the central hole, leaving strain a bit on the outer wall of Baba.

The remaining sauce serve in gravy boat.

To make the salsa, finely chop the clove of chopped onion, sauté in a knob of butter and just faded blond Cognac, add the tomato paste, stirring, seasoning it add minced chili peanuts and put aside.

Dissolve 50 g of butter, pour the flour, stir out of fire in order to dissolve well, then add the milk, salt to taste and Cook, stirring, until the sauce is well cooked and very light.

Now add the tomatoes, stir well, add the cream, you give a few more stamp, dressed with Parmesan cheese, then pour the sauce on Baba.

Serve piping hot on a serving dish slightly.