The savory panettone GREEN is a easy-to-make bread at home, convenient as stuffed gastronomic panettone. Grandma Benedetta suggests coloring it with nettles, for a greener, natural, and sustainable version. VEGAN RECIPE suitable both for mixed fillings for winter holidays (Christmas, New Year’s) and as a summer panettone for sandwiches. Soon, fillings to satisfy various tastes and personal diets (vegan, vegetarian, and omnivorous).
Where to buy a gastronomic Panettone to fill? It can be purchased online, the traditional, the organic or the gluten-free and lactose-free.
SEASONALITY of #spinach
fresh: from September to May
frozen: all year round
RECIPES of savory leavened and delicious fillings
- Difficulty: Medium
- Cost: Cheap
- Rest time: 8 Hours
- Preparation time: 1 Hour
- Portions: panettone of 1000 g
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 239.59 (Kcal)
- Carbohydrates 40.82 (g) of which sugars 1.57 (g)
- Proteins 7.93 (g)
- Fat 5.54 (g) of which saturated 0.75 (g)of which unsaturated 0.24 (g)
- Fibers 1.91 (g)
- Sodium 217.44 (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
SAVORY panettone RECIPE
- 1 1/4 cups Manitoba flour
- 2 tsps dried sourdough (2 teaspoons)
- 1 tsp sugar (or rice or barley malt)
- 1/2 cup water (at room temperature 68-77°F)
- 7 oz spinach (or other green herbs like nettles, rosoline)
- 1 1/4 cups Manitoba flour
- 2 cups all-purpose flour (or other type of flour)
- 1/4 cup extra virgin olive oil (peanut or rice oil)
- 1/3 cup water (at room temperature 68-77°F)
- 1 tsp salt
Tools
- 1 Stand Mixer KitchenAid Artisan
- 1 Baking Pan d. 18 and high
Green savory panettone
PRE-dough
In the bowl of the Stand Mixer put all the ingredients (1 1/4 cups strong flour, 2 tsp dry sourdough, 1 tsp sugar or malt, 1/2 cup warm water). Mix everything, with a hand whisk or dough hook, until the poolish is homogeneous.
Cover the bowl and let the poolish (liquid biga) rise in a warm place away from drafts for about 6 hours.
Prepare the cooked and chopped herbs
Cook the spinach leaves or chard (fresh or frozen) in a small nonstick skillet without any seasoning and without adding liquids (the water left on the vegetables during washing or freezing is sufficient), for about 10 minutes or until they become soft. Once cooked, chop them with the chopper or use the food mill.SECOND dough
Always in the bowl of the first risen dough (poolish), add the cooked and pureed herbs, 3 1/4 cups mixed flour, 1/4 cup oil, and about 1/3 cup warm water (depending on the type of flour, more or less liquid will be needed). With the dough hook, mix well all the ingredients, after about 3 minutes when the dough is well incorporated, add the fine salt. Continue kneading for at least another 5 minutes.
Meanwhile, line the inside of a small and tall baking pan with wet and squeezed parchment paper, then pour the dough into it and let it rise in a warm place away from drafts for about 2-3 hours (in the oven turned off at 122°F it rises faster) or until it has doubled its initial volume.
BAKING
Turn on the static oven at 428°F and put a small pan (that can withstand the oven temperature) with water inside. Once the oven has reached the temperature, lower it to 392°F and insert the risen savory panettone, spraying some water on it just before putting it in the oven.
Bake for about 25 minutes and adjust according to your own oven.
Once the green bread is baked, remove it from the oven and extract it from the baking pan by lifting it by the parchment paper, place it to cool on a rack (or upside down and suspended: to do this, cross long skewers, steel or wood, at the base and inside the panettone dough, then turn it upside down and rest the end sides of the skewers on the rim of a pot larger and taller than the leavened).
When the savory panettone is well cooled, carefully remove the parchment paper, place it in a food bag and place it in the refrigerator to cool, so it can be easily sliced.
How to cut the savory panettone?
Once baked, let it cool and remove the mold, then let it solidify in the refrigerator for at least an hour (or alternatively in the freezer for 20 minutes). The ideal is to be able to make thin and paired slices, with a thickness of less than 0.4 inches.
Use a bread knife (therefore with a long and serrated blade), place the panettone on a cutting board, make marks all over its outer part (guidelines for the subsequent cut) and then carefully make a decisive cut. To cut the slices, start from the base and go up.
You can choose to fill the dome or not, depending on the number of slices obtained, in order to have two useful slices for each stuffed sandwich.
HOW TO FILL THE SAVORY PANETTONE?
Here a thousand ideas for vegan, vegetarian, fish, or cold cuts fillings.
How to cut the pan canasta into wedges?
The gastronomic panettone is cut into wedges only after being filled.
Stick long skewers (as many as the cuts you will make) into the panettone from the top (dome) to the bottom (base). Then cut the panettone vertically, one slice for each skewered skewer.
It is advisable to divide the panettone with a diameter of 8 inches into 4 parts, while for large ones it is possible to opt for 6 or 8 vertical cuts; small panettoncini can be kept whole or divided in half.
Before serving the filled gastronomic panettone, gently remove the skewers.
How to store the savory panettone?
It keeps:
– in the refrigerator for 2 days, inside a food bag
– in the freezer for 2 months, already sliced and inside a plastic bag (or wrapped in food film)
Once filled: store in the refrigerator and consume on the same day.
Bring to room temperature half an hour before serving the filled gastronomic panettone.
For a different COLOR of the panettone
Replace the green herbs with:
RED: use boiled and chopped red beets OR tomato paste.
PINK: use 80 g of alchermes liqueur as a partial replacement for water, also add 100 g more flour. Check the final consistency of the dough and make the necessary adjustments
YELLOW: add 10 g of turmeric powder (1 tablespoon) and 100 g more flour, in addition to the water needed to achieve a dense but still fluid dough.
