Baked Ricotta and Tomato Loaf. Is it too much?

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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

2 eggs

180 ml milk

tomato paste

sea salt

black pepper

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.


About thecookandtheguitarist

We're Gaia and Andrea and this is the place where we have fun pairing food with music. Gaia - The Cook - is a trained pastry chef and owns a candy shop in the centre of Florence, Italy. Andrea - The Guitarist - is a professional musician, teaches guitar and is a Beatles fanatic.
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4 Responses to Baked Ricotta and Tomato Loaf. Is it too much?

  1. Symposion says:

    bello anche da vedere, mi ricorda l’ottimo pane ripieno che fanno a Matera!

  2. it was extremly tasty! a nice idea for a different dinner!:)

  3. complimenti è bellissimo.. mi piace molto come proponi le tue ricette, anche il mettere due immagini di presentazione scorrevoli. E poi CHE ricette. Mi piace il tuo blog, che purtroppo non conoscevo ancora.

  4. grazie, mi fa piacere che ti piaccia! un abbraccio, a presto

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