The savory ricotta loaf with speck and walnuts is a soft, tasty, and yeast-free savory cake. I had some ricotta to use up and wanted to make something delicious for dinner, so I made this really yummy rustic cake. The savory ricotta loaf with speck and walnuts is prepared in 5 minutes with a fork, without butter, it is perfect as an appetizer, even for Christmas and New Year’s Eve, ideal for an aperitif or a buffet, it is soft, fragrant, and very tasty!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: pan about 10×4 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 1 cup ricotta
- 3.5 oz speck
- 2/3 cup walnut halves
- 1/2 cup milk
- 3.5 tbsp extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1 packet instant yeast for savory preparations
- 1 tsp salt
- to taste black pepper
Steps
The savory ricotta loaf with speck and walnuts is very simple and quick to prepare; for this recipe, you need to use well-drained ricotta. If you get fresh ricotta, let it drain a bit before using it.
In a bowl, combine the ricotta, eggs, room temperature milk, extra virgin olive oil, salt, black pepper, and mix with a fork.
Add the grated Parmesan cheese, flour, and yeast to form a homogeneous mixture, always using the fork; it won’t be very soft.
Add the coarsely chopped walnut halves, the speck also chopped, and mix everything together.
Transfer the batter to a loaf pan, level it well, and bake the savory ricotta loaf with speck and walnuts in a preheated oven at 350°F for about 40 minutes. Use a toothpick to check for doneness.
Notes:
The savory ricotta loaf with speck and walnuts can be kept at room temperature for a few hours or in the fridge for 2-3 days. Instead of speck, you can also use pancetta.
More savory recipes with ricotta HERE
