The savory panettone is the quintessential appetizer for festive days like Christmas and New Year’s. A soft and tasty preparation that can be filled according to your taste, but also very cheerful to bring to the table. It’s an appetizer that arouses curiosity because each layer has its own flavor and everyone can appreciate their favorite…like the sweet version, I believe it never misses from our tables. To please everyone, you can range from vegetarian fillings with grilled and seasoned vegetables or for those who love sauces, fill it with olive, artichoke, or sun-dried tomato pâtés, or tuna in oil, salmon, fresh tuna, and shrimp creams, or the more classic with deli meats and cheeses as desired and much more. So have fun preparing this fragrant and super soft recipe.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 1 cup room temperature milk
- 3 egg yolks
- 17 g compressed yeast
- 7 tbsps butter
- 1.5 tbsps sugar
- 1 tsp wildflower honey
- 2 tsps salt
- canned tuna in oil
- pickled capers
- brined olives
- mustard
- cooked ham
- stracchino cheese and arugula chopped together
- Hungarian salami
- melted cheese slice (for easier spreading)
- mortadella with pistachios
- robiola cheese
Tools
- Stand mixer
1 kg Panettone mold
Skewer for turning panettone
Steps
In a stand mixer, place the flours, sugar, honey, yeast dissolved in part of the milk, the egg yolks, and the remaining milk. Knead for a few minutes. You’ll know the dough is well-mixed when it detaches from the sides of the mixer and leaves it clean (as in the photo). At this point, add the butter gradually, ensuring each portion is well absorbed before adding the next. Once you’ve finished adding the butter, add the salt last.
The dough is ready. Place it on a work surface and give it some strength. Use your hands to make movements as if you were “stroking” and bringing the dough towards you, then round it off, place it in a container, cover with plastic wrap, and let it rise until doubled (it may take about 1.5 hours).
After the first rise, take the dough, make a few folds as you did previously, and this time place it in the mold. Brush with melted butter and let it rise until it reaches the edge of the mold. The time may vary depending on the room temperature, but it should be ready in about 2 hours.
Now you are ready to bake. Preheat the oven to 356°F and bake for 45 minutes. Always do the toothpick test. If you fear it might overcook on top, as soon as you see the top start to color, you can cover it with aluminum foil until the end of cooking. Don’t do it until it reaches an amber color.
Once baked, insert the skewers and turn it upside down, letting it cool thoroughly.
The savory panettone is ready.
Detach it from the mold, cut a base about half an inch thick that will serve as a support base.
Continue cutting other slices about 1.5 centimeters thick; I advise against cutting them too thin as they might not support the filling, which I recommend not using ingredients with liquids.
You should get 6 to 8 slices.
At this point, decide according to your taste how to best fill this super soft panettone.
HAPPY HOLIDAYS TO ALL OF YOU!!1
Storage
You can store the filled savory panettone in the refrigerator covered with plastic wrap for 2 days. If it hasn’t been filled, seal it well in a food bag and store it at room temperature for 3-4 days, making sure it is well sealed and doesn’t take in air.
Advice
Fill the panettone on the same day it will be consumed, and I advise against using ingredients that contain too many liquids.
