The SAVORY PANDORO is a tasty and original twist on the classic Christmas dessert, meant to surprise your guests with an entirely new flavor. Unlike the traditional sweet pandoro, this version becomes an appetizer or a main course, perfect for buffets, Christmas dinners, or special occasions.
Ideal served cold or warm, perhaps accompanied by a Parmesan cream or grilled vegetables.
This version is quite rustic, enriched with cured meats and cheese, but for a vegetarian option you can customize it with whatever you prefer, such as olives, sun-dried tomatoes, a diced sautéed vegetable mix, spinach or turnip greens.
The result is a soft, flavorful and surprising dish that brings a touch of originality to the holiday table!
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 7 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 347.77 (Kcal)
- Carbohydrates 29.12 (g) of which sugars 5.18 (g)
- Proteins 14.70 (g)
- Fat 19.78 (g) of which saturated 9.03 (g)of which unsaturated 7.18 (g)
- Fibers 1.12 (g)
- Sodium 503.31 (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
- 2 cups type 0 flour
- 2 eggs (medium, at room temperature)
- 3 tsp fresh compressed yeast
- 1/3 cup milk (lukewarm)
- 2 tbsp sugar
- 6 tbsp butter (soft)
- 1/2 tsp salt
- 3 oz Neapolitan salami
- 3.5 oz cooked ham
- 3 oz Emmental cheese (diced)
YOU WILL NEED FOR THE SAVORY PANDORO
- 1 Mold for a 500 g pandoro pan (≈1.1 lb)
- 1 Bowl
- 1 Small saucepan
- 1 Wooden spoon
- 1 Plastic wrap
PREPARATION – SAVORY PANDORO
First, take the butter out of the fridge and let it soften for at least 30 minutes.
Warm the milk slightly and dissolve the yeast in it.
In a bowl or in the stand mixer bowl fitted with the spiral hook, place the flour, the Parmesan, the eggs, the sugar and the milk with the yeast.
Work all the ingredients for 10-15 minutes with a wooden spoon, until you obtain a smooth and homogeneous dough.
Add the softened butter little by little, adding more only when the previous amount has been well incorporated.
Once all the butter is incorporated, add the salt and continue working the dough. If it seems sticky don’t be alarmed, it should be this way.
Finally add the cured meats and the cheese cut into small cubes.
Butter a pandoro mold for 500 g and pour the dough into it, distributing it evenly.
Cover with plastic wrap and let the savory pandoro rise in a switched-off oven with the light on for 2 hours.
When the dough has doubled in volume, bake it in a preheated, fan-assisted oven at 356°F for 30 minutes.
Check the savoy pandoro’s doneness with the toothpick test: the skewer inserted into the center should come out dry.
When cooked, remove from the oven and let it cool slightly. Then unmold onto a serving plate.
STORAGE
At room temperature: Keep it at room temperature for a maximum of 1 day, always well covered so that it does not dry out when exposed to air.
In the refrigerator: Because it contains perishable fillings (cured meats, cheese), it must be stored in the refrigerator for a maximum of 2-3 days. If you don’t want to turn on the oven you can reheat individual slices in the microwave for 30 seconds.
Freezing: You can freeze the savory pandoro by slicing it and wrapping the slices in plastic wrap. This way it keeps for up to 2-3 months. To use, thaw at room temperature or warm slightly in the oven.
TIP
For a 1 kg pan (≈2.2 lb) double all quantities.
