Rustic Ciambella with Ricotta and Pesto

The rustic ciambella with ricotta and pesto is a delicious dish that combines the creaminess of ricotta with the intense flavor of pesto. Here’s the recipe:

Ingredients

• 300 g of type 00 flour
• 3 eggs
• 250 g of ricotta
• 100 g of pesto (preferably fresh, but jarred is also fine)
• 100 ml of milk
• 80 ml of extra virgin olive oil
• 1 packet of instant yeast for savory preparations
• Salt to taste
• Pepper to taste
• Butter and flour for greasing and flouring the mold

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, mix the eggs with the ricotta until you get a smooth mixture. Then add the pesto and continue mixing.
3. Add the oil and milk and mix well to combine all the ingredients.
4. In a separate bowl, sift the flour with the yeast, salt, and pepper.
5. Gradually add the flour mixture to the liquid mixture, mixing well until you obtain a smooth, lump-free dough.
6. Grease with butter and flour a ciambella mold.
7. Pour the mixture into the mold and level the surface with a spatula.
8. Bake the ciambella for about 35-40 minutes or until a skewer inserted in the center comes out clean.
9. Let the ciambella cool for a few minutes before unmolding it onto a wire rack.
10. Serve the rustic ciambella with ricotta and pesto warm or at room temperature, depending on your preferences.

Curiosity

The rustic ciambella is an excellent option for a picnic or buffet. It is easy to carry and serve, and its mild taste makes it suitable as both an appetizer and a main dish if accompanied by a fresh salad. Pesto, typical of Ligurian cuisine, pairs wonderfully with the sweetness of ricotta, creating a highly appreciated contrast of flavors.