Today, a sweet recipe to salvage: macafame with panettone.
Macafame is a typical dessert from Vicenza that was once made to use up all the ingredients that needed to be consumed at home, especially stale bread.
This humble dessert was born out of the need to consume a product always present in homes; the bread was soaked in milk and fresh and dried fruits along with eggs were added to bind it together.
A hearty dessert that served to curb hunger as the name “hunger crusher” suggests.
Today, I suggest a macafame with panettone, which, besides being delicious, is also a great way to recycle and consume leftover panettone or pandoro from the holidays. I used small apples as fresh fruit and walnuts as dried fruit.
A snack to enjoy with a nice cup of hot tea or hot chocolate, or to savor at the end of a meal after a nice first course of pumpkin gnocchi or a Tuscan kale soup.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 1 pan 9 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
Below you will find the links to the ingredients used
- 10.5 oz panettone
- 1 cup milk
- 1 apple
- 2 eggs
- 3.5 oz walnuts
- 1 teaspoon honey
- 2.8 oz chocolate (I used nougat chocolate)
- to taste sugar
Tools
Below you will find links to some of the tools used to make the recipe
- 1 Scale
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Baking Pan
Let’s Start!
Let’s take the panettone and cut it into coarse pieces, put it in a bowl with the milk and mix a little. The amount of milk depends on the type of panettone; it should get wet but not overly soaked.
I used a part of almond and chocolate panettone and a part of classic panettone with raisins and candied fruits.Peel the apple and cut it into small pieces, roughly chop the walnuts and chocolate. I used a chocolate nougat with hazelnuts.
Place everything in a bowl with the eggs and a teaspoon of honey and mix to combine the ingredients.
Take back the panettone, squeeze it lightly, and add it to the previous mixture.
Take a 9-inch springform pan and line it with parchment paper, then sprinkle granulated sugar on the paper, pour in the mixture, flatten with a spoon, and sprinkle again with sugar.
A Riccia’s Advice
Macafame is truly a dessert for salvaging, so you can add whatever you have, for example, different types of dried fruits or pear instead of apple.
