This recipe is best with
Recipe Ingredient
- 2 big tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 200g mozzarella cheese
- 8 basil leaves, chopped
- 3 eggs
- 150g flour
- 10g baking powder
- 80ml olive oil
- 125ml warm milk
- 100g Emmental cheese, grated
Instructions
- Preheat the oven at 180°C. Plunge tomatoes into boiling water for a few seconds, then chill in iced water. Peel, remove the seeds and dice. Sauté with olive oil until dry and season to taste with salt and pepper. Chill.
- Cut the mozzarella into cubes, mix with diced tomatoes and chopped basil.
- Mix eggs, flour and baking powder. Slowly add the olive oil and warm milk; cream the mixture. Add mozzarella mixture and grated Emmental.
- Stir, and pour into a loaf pan. Bake for 45 minutes.
- Allow to cool in the pan for 5 minutes before turning out to cool completely on a wire rack.
- Makes 1 loaf.
