Chicken, ricotta & pinenut loaf
Ingredients
75g-100g - around 12 slices - pancetta or very thin smoked streaky bacon
250g-300g ricotta
4 spring onions, finely sliced
10 basil leaves, roughly chopped
1-2 tbsp olive oil
juice of 1 lemon
2 round, flat, olive oil loaves, halved horizontally
100g pinenuts, toasted
4 cooked chicken breasts - around 450g - sliced
Assemble the loaf the night before so the flavours can meld and mingle
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Method
1 Preheat the oven to 200°C (180°C fan oven), gas mark 6. Put the pancetta or bacon on a baking sheet or a large piece of tin foil and cook for about 5-10 minutes or until it becomes crisp.
2 Meanwhile, put the ricotta in a bowl and add the spring onion, basil, olive oil and lemon juice. Season well and mix everything together to create a paste.
3 Spread a third of the ricotta mix on one of the loaf bases, then top with a third of the pancetta, pinenuts and chicken. Cover with the other half of the loaf. Spread another third of the ricotta mix, pancetta, pinenuts and chicken on top of this, then cover with the other loaf base. Layer the remaining third of the ingredients on top and finish with the last loaf half.
4 Press down on the loaf, then tie with string to make a parcel. Wrap in wax paper and overwrap in tin foil to transport. Cut into eight wedges to serve.
Comments
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