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    You are in: Home / Recipes / Tomato, Pistachio, and Chorizo Loaf Recipe
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    Tomato, Pistachio, and Chorizo Loaf

    Total Time:

    Prep Time:

    Cook Time:

    53 mins

    13 mins

    40 mins

    hectorthebat's Note:

    Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini

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    Units: US | Metric


    1. 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. 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. 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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    Nutritional Facts for Tomato, Pistachio, and Chorizo Loaf

    Serving Size: 1 (99 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 325.4
    Calories from Fat 197
    Total Fat 21.9 g
    Saturated Fat 5.3 g
    Cholesterol 86.4 mg
    Sodium 548.0 mg
    Total Carbohydrate 22.2 g
    Dietary Fiber 2.5 g
    Sugars 2.9 g
    Protein 11.2 g

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