Quick Panettone MARIETTA by Artusi from Forlimpopoli Ravenna, is a simple cake that does not require classic leavening and is the recipe No. 604 from the famous cookbook by Pellegrino Artusi, a renowned gastronomist from Romagna!
This cake is quick and contains the classic ingredients of panettone such as sultanas and candied fruits, and it is very aromatic and easy to make, ready in about 40 minutes.
But who is Mrs. Marietta to whom the quick panettone by Artusi is dedicated?
Simply put, she is Mrs. Marietta Sabatini, the housekeeper of our gastronomist, originally from the province of Pistoia, who stayed at the Artusi household from the last two decades of the 19th century until Pellegrino’s death in 1911.
She was the only woman in the house and accompanied him through many moments of life, from vacations to the various recipes that Artusi prepared with cook Francesco Ruffilli.
Artusi honors this lady with this recipe, thus attributing fame and honor to her, in gratitude for her loyalty and culinary knowledge.
We still find some MARIETTE today at Casa Artusi in Forlimpopoli, and they are people who are members of the Mariette Association teaching traditional recipes with particular attention to handmade fresh pasta.
The recipe is, as I mentioned, included in the book of P. Artusi “The Science of Cooking and the Art of Eating Well” and if you want to make an impression while speeding up the work in the kitchen, I highly recommend it, I would say it’s also a great gift idea, what do you think?
Artusi is featured in other recipes on my blog and below I leave you the titles: click on them and you can read the other preparations!
The dough, long mixed in the stand mixer, is super soft and for me, you can enrich it with chocolate chips, almond granules, and/or pistachios!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a channel of recipes open to everyone and free on WhatsApp no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe !
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QUICK PANETTONE MARIETTA BY ARTUSI
The kitchen of ASI
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 312.94 (Kcal)
- Carbohydrates 45.18 (g) of which sugars 19.07 (g)
- Proteins 6.59 (g)
- Fat 12.93 (g) of which saturated 7.52 (g)of which unsaturated 5.15 (g)
- Fibers 1.30 (g)
- Sodium 13.96 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz butter
- 2.5 cups all-purpose flour
- 2/3 cup raisins
- 1 egg
- 2 egg yolks
- 2/3 oz candied fruits
- 3/4 cup milk
- 1 packet baking powder (or 10 g cream of tartar + 5 g baking soda)
- 1 tsp vanilla extract
- 1/2 lemon (zest only)
- 7 tbsp sugar
- as needed almonds
Powdered sugar if you like…
Tools
- Pans
- Mixers
Steps
For the MARIETTA panettone by Pellegrino Artusi, quick preparation for a cake that presents well and is delicate and very aromatic, I start by leaving the butter at room temperature for at least an hour, always considering the house and outside temperatures.
I put the raisins in a cup and add lukewarm water to soften the dried fruit.
I leave it like this for at least 30 minutes.
For this recipe, since it’s essential for the good success to whip some ingredients for a long time, I chose to use the stand mixer, but with good arms and muscles, electric whisks are also fine 😉
Once the butter is soft, I put it in the stand mixer and add the egg and yolks, and start the machine, mixing everything well.
Then I add the sugar and mix the mixture again.
Now I pour into the bowl the flour sifted with the baking powder and continue to whisk for at least 15 minutes: everything will become very light and frothy!
I add the flavors, lemon and vanilla extract.
I dry the raisins by patting them well with absorbent paper, then flour them with the candied fruits that I chose mixed, orange citron, also adding 3/4 cherries! (Perhaps I exceeded the weight of 20 grams but… let’s gloss over!)
I add these ingredients at low speed and although I had it in a drawer, I didn’t change the tool (from whisk to hook) because I had 5 minutes of laziness, but you do it, eh!
The mass of the quick Marietta panettone is really soft, truly indulgent, and now I pour it into the paper mold for panettone, leveling it just a bit and then placing the whole peeled almonds.
As you can see from the photo, some of them went wandering in the dough, some sank, one even ended up inside, sinking into the preparation!
Now there’s nothing left but to bake at 340°F (170°C) for 40/45 minutes or depending on the characteristics of your home appliance, and as always, check with a wooden skewer that the quick Marietta panettone by Artusi is well cooked.
I cool the panettone on the cake rack and then… I add the powdered sugar, which here at my place is like parsley and… yum yum!
Good, definitely good, excellent for breakfast, for a snack, and it will surely look great on a cake stand on the holiday table at the end of the year!
Bon appétit!
Annalisa
Here are the photos of the recipe taken from Artusi’s book
RETURN TO THE HOME FOR NEW AND TASTY RECIPES FROM THE BLOG The kitchen of ASI
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If you want to try other different panettone recipes, I leave you these recipes:
