The Bread Cake with Ricotta and Peas is always delicious, all year round, because you can fill it with whatever is in season, and even in the sweet version it’s not bad at all. It’s a zero waste recipe, meant to recycle leftover bread, but I can assure you that, since it is a delicious dish, I purposely dry the bread. Plus, it’s very beautiful and colorful to bring to the table, which doesn’t hurt at all.
For the procedure, I made a small video, available on the pages of Facebook Instagram and Pinterest
If you like rustic cakes, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 200 to taste stale bread
- to taste water
- 1 egg
- 200 g ricotta/cream cheese
- 200 g shelled peas
- 1 scallion
- 50 g pork cheek
- 3 tbsps extra virgin olive oil
- to taste fresh mint
- to taste salt
- 80 g grated pecorino
- 2 tbsps parmesan
Tools
- 1 Pan
- 1 Cake pan
- 2 Bowls
- 1 Parchment paper
How to Prepare Bread Cake with Ricotta and Peas
To prepare the Bread Cake with Ricotta and Peas, organize the workspace with all the necessary tools and ingredients already measured.
This way your work will surely be easier, because you will have everything at hand.
Place the stale bread in a bowl, add about two glasses of water and let it soften.
In the meantime, chop the pork cheek and scallion into small pieces and sauté them in a pan, but together with a tablespoon of extra virgin olive oil.
Once sautéed, pour a glass of water, a pinch of salt and bring to a boil.
At that point, drop the fresh peas into the pan, lower the heat, and let them cook until they are soft.
Turn off the heat, let it cool and go back to the bread you had soaked.
Squeeze it well and transfer it to a bowl, along with the egg, a pinch of salt, a tablespoon of extra virgin olive oil, and mix well.
After lining a 6-inch diameter removable base cake tin with parchment paper, create the shell, or the base of the savory cake, with the bread mixture.
Then put it in a preheated oven at 350°F, for about 20 minutes or until it is well golden.
In the meantime, in another bowl, place the ricotta cheese, half the amount of the peas cooked in the pan, the grated pecorino, and mix.
Fill the shell with the ricotta cream, drizzle with a tablespoon of extra virgin olive oil on top, and put everything in the oven for another 20 minutes, maintaining the same temperature.
Serve your Bread Cake with Ricotta and Peas, both hot and cold, but decorating it with the remaining peas and fresh mint leaves.
Tips, variations, and storage
The cake keeps for two days in the fridge, and you can eat it either cold or reheated.
If you want, you can also freeze it before putting it back in the oven for the second time.
When I prepare this savory cake, I always use seasonal vegetables, so it’s a rustic dish that’s good all year round.
When I prepare this savory cake, I always use seasonal vegetables, so it’s a rustic dish that’s good all year round.
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