Bacon and ricotta loaf

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 10
Servings 6
Time 20 min

Ingredients

  • 3
    medium potatoes, peeled, boiled and cooled
  • 250
    g
    streaky bacon, sliced
  • 4
    spring onions, sliced
  • 10
    ml
    chopped garlic chives
  • 10
    ml
    chopped fresh rosemary
  • 3
    large eggs, beaten
  • 1
    kg
    ricotta cheese
  • 5
    ml
    salt
  • 10
    ml
    freshly ground black pepper
  • 9
    plum tomatoes, halved and roasted
 

Method

55 min
 
Grate the potatoes into a large bowl and set aside. Fry the bacon for 5 minutes, then remove from the pan and add to the potatoes. Add the spring onions, chives, rosemary, eggs, ricotta and seasoning and mix well. Spoon mixture into a greased 30 x 10 cm loaf tin and bake in preheated oven for 50 minutes or until golden brown and firm. Allow to set for 10 minutes before slicing. Turn loaf out and cut into slices. Serve with roasted tomato halves. Serves: 6-8 Oven temperature: 180 ºC
 

Read more on: bake  |  pork
 

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