Baked Ricotta and Tomato Loaf – Pane ripieno di Ricotta e Pomodoro
Music: Too Much, Dave Matthews Band. We loved this baked ricotta and tomato loaf, and when it was over, we found ourselves needing more. This song just popped naturally into our minds.
1 round sourdough loaf
250 gr fresh ricotta
2 San Marzano tomatoes, diced
180 ml milk
finely grated parmesan
Slice the top off the loaf and remove bread, leaving a shell. Mix the ricotta with some salt and black pepper and pour it into the bread. In a large bowl, beat the eggs with the milk, a little salt and some tomato paste. Pour into the bread, top with the diced tomatoes and the grated parmesan. Bake in a 180° C oven for about one hour or until golden and cooked through.