Herb and Olive Ricotta Loaf

This loaf is moist for the milk, ricotta and olive oil, tasty from the cheese, herbs, and olives, crunchy from the pine nuts on top. Perfect for snacking, or for breakfast or in place of bread.

I have a sweet tooth, but sometimes I crave savory food, too. Not too often, but it happens. And when it happens, if it’s not pizza, it is usually some kind of artisan bread. If it’s homemade, even better.

A first scan of the fridge gives me some ideas of what I want to create. I have some Gaeta olives, a piece of Asiago, some ricotta and few herbs. I think they would make a moist and tasty loaf cake, perfect for snacking or to use in place of the bread (that I’ve forgotten to buy).  Just to remind you, I’m still in Rome, away from my husband the amazing chef and my main supplier of food, and I feel lost!  But on the other hand, here, I have access to some many great organic ingredients that inspire me to create and so today, on my way back home, during the train ride, my mind is already forging the loaf and also the setting for the photo shoot. The day is nice and sunny, when I get home there will still be plenty of natural light. And after all, baking a loaf, sweet or savory, makes me happy and energetic.

It is very easy and fast to make, I used just one large bowl for all the ingredients and that makes for a stress-free cleanup, which means more time to dedicate to yourself or the ones you love 😉 . I took pictures and after that, I enjoyed a couple pieces of this fantastic Herb and Olive Ricotta Loaf. 

It is moist, thanks to the milk, ricotta and olive oil, tasty from the cheese, herbs, and olives, crunchy from the pine nuts on top that just add another flavor and dimension. It is good warm as soon as it comes out of the oven, cold, or warmed up in the toaster oven. You can mix and match ingredients as you most like or according to what you have at your disposal. Trying to use up what’s in my fridge as not to waste food is always a must for me and I can say that I am great at that. It makes me feel good and at peace with the world.

And it is a versatile loaf: it can easily become gluten-free if you substitute the all-purpose flour with your favorite gluten-free blend; you can remove the pine nuts for a nut-free version, or use other nuts you like better. This loaf can also turn into a vegan loaf cake simply using rice milk and opting for a vegan cheese. So many options, just set your creativity free.

The day is now coming to an end, another day away from my husband. It is exactly one month today, we’re counting days.

Again, baking relieved me of some tensions, brought a smile to my face and appeased my nervousness. And it felt nice to use some of the props I have in my roman kitchen, all the stuff that is waiting for me in drawers and cupboards to bring it back to life.

Enjoy your day wherever you are and always try to be your best.

Song of the day: “On Top of the World”, Imagine Dragons.

Herb and Olive Ricotta Loaf

• Author: Nicoletta
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 1 8 inch loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

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Description

This loaf is moist for the milk, ricotta and olive oil, tasty from the cheese, herbs, and olives, crunchy from the pine nuts on top. Perfect for snacking, or for breakfast or in place of bread.

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Ingredients

• 4 Tbsp (60 ml) milk
• 4 Tbsp (60 ml) ricotta
• 4 Tbsp extra virgin olive oil
• 2 free range organic eggs
• 60 g black olives, chopped (I used Gaeta olives)
• 4 Tbsp Asiago, chopped
• 150 g all purpose flour
• 1/2 tsp Himalyan salt
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp rosemary
• 1 Tbsp pine nuts (for topping)

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Instructions

1. Pre heat oven to 350°F (180°C) and line the base of a loaf tin (approx 8 inch long) with baking paper.
2. Chop the black olives and the Asiago.
3. Mix the flour with the herbs, salt and pepper in a large bowl.
4. Make a well in the centre, then add the eggs, milk, ricotta and oil, stirring all the time to draw the flour into the centre, until the batter is smooth.
5. Add the chopped olives and Asiago.
6. Pour the batter into the tin, then sprinkle with the pine nuts.
7. Bake for 35-40 mins until the cake feels firm to the touch and is golden on top.
8. Cool in the tin for 5 mins, then turn out and cool on a wire rack.

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Ricetta in italiano:

Cake salato alla ricotta con olive e erbe aromatiche

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 1 stampo da plumcake 1x

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Ingredients

• 4 cucchiai (60 ml) latte (qualsisasi tipo)
• 4 cucchiai (60 ml) ricotta
• 4 cucchiai olio e.v.o.
• 2 uova da allevamento a terra
• 60 g olive di Gaeta, denocciolate e tagliuzzate
• 4 cucchiai di Asiago, a pezzetti
• 150 g di farina 0
• 1/2 cucchiaino di sale rosa dell’Himalaya
• 1/2 cucchiaino pepe nero
• 1/2 cucchiaino origano
• 1/2 cucchiaino rosmarino
• 1 manciata di pinoli

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Instructions

1. Preriscaldate il forno a 180°C e rivestite uno stampo da plumcake con carta da forno.
2. Tagliuzzate le olive e spezzettate l’Asiago.
3. In una ciotola grande mescolate la farina con le erbe, il sale e pepe.
4. Al centro mettete le uova, il latte, la ricotta e l’olio, mescolando gli ingredienti e amalgamandoli con la farina fino a che il composto risulti liscio e omogeneo.
5. Aggiungete le olive e il formaggio.
6. Versate l’impasto nello stampo e spargete i pinoli sulla superficie.
7. Cuocete in forno per 35-40 minuti o finché dorato e fermo al tatto.
8. Lasciate raffreddare 5 minuti nello stampo, poi su una gratella.

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