2 Green tomatoes
1 Mozzarella ball
¼ cup Grated Emmental
3 Sprigs of fresh basil
250 ml Exta virgin olive oil O&O 8 Hojiblanca
2 cups Flour
2¼ tbs Baking powder
O&O Espelette pepper Fleur de sel
Preheat the oven to 350°F.
Peel and deseed tomatoes and dice, small dice the mozzarella, rinse and chisel the basil.
Beat the eggs in a large bowl and add oil, Espelette pepper Fleur de sel ans ground pepper.
Add flour and baking powder in batches while mixing the preperation.
Add diced tomatoes, mozzarella, Emmental and basil.
Pour in a silicone tin or in a buttered bread pan.
Cook for about 50 minutes.
Leave it cool and unmould.