Tomato, Pistachio, and Chorizo Loaf |
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Prep Time: 13 Minutes Cook Time: 40 Minutes |
Ready In: 53 Minutes Servings: 8 |
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Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini Ingredients:
1 tablespoon butter |
2 tablespoons sesame seeds |
1 1/4 cups all-purpose flour |
1 tablespoon baking powder |
3 eggs |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup oil |
1/2 cup yoghurt |
3 1/2 ounces chorizo sausage |
12 sun-dried tomatoes |
3/4 cup pistachios |
3/4 cup parsley |
Directions:
1. Preheat the oven to 350°F Butter a 9 by 5-inch loaf pan, sprinkle half of the sesame seeds onto the bottom and sides, and shake the pan to coat.
2. Combine the flour and baking powder in a small mixing bowl and set aside. In a medium mixing bowl, whisk together the eggs, salt, and pepper. Pour in the oil and yoghurt, and whisk again. Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don't overmix the batter - it's ok if a few small lumps remain. Fold in the chorizo, sun-dried tomatoes, pistachios, and parsley. Stir to combine. Pour the batter into the prepared pan, level the surface with a spatula, and sprinkle with the remaining sesame seeds.
3. Bake for 40 to 50 minutes, until the loaf is golden and a knife inserted in the centre comes out clean. Let cool for a few minutes on the counter, run a knife around the pan to loosen, unmould, and transfer to a rack to cool completely. Cut in slices or cubes just before serving. (The loaf can be made up to a day ahead, wrapped tightly in foil, and refrigerated. Bring to room temperature before serving.).
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