Here is the Savory Panettone for you! Easy, quick, without rising times, practical, super stuffed, delicious, more than delicious, and you will see what a hit it will be at the center of the table for Christmas or New Year’s Eve.

The no-rise savory panettone is the ideal recipe for setting up an aperitif before the traditional Christmas Eve dinner or even for a simple and tasty appetizer to offer perhaps on the big holiday itself, one of the most anticipated days of the year.

Upon closer inspection, beyond its classic Christmas appearance that makes it particularly appealing for this occasion, this soft rustic will take over any other preparation no matter the occasion you serve it in.

For the filling, you can choose the cold cuts you like best (or simply those you have available) and the same goes for the cheeses.

For a richer touch, you can halve the grated Parmesan with Pecorino. A quick recipe to customize as you like.

A simple dough where I used sifted 00 flour, eggs at room temperature, and instant yeast for savory pies. I used a 500-gram mold. I repeat, no rising times are needed, but as soon as it’s ready and mixed, it goes into the oven.

If you have leftover cheeses in the fridge, it’s time to use them in the noblest way I can think of at the moment: as a filling for the panettone along with diced mixed cold cuts.

You will get the noblest of “rustics.” Simple flavors that everyone loves.

And with this recipe, I would really like to wish you a pleasant and serene Christmas and surround you with the people you love most

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 8/10
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients for Savory Panettone

2 3/4 cups all-purpose flour
4 eggs (medium size, room temperature)
1/2 cup vegetable oil
1 oz Parmigiano Reggiano DOP (or Pecorino)
7/8 cup water
1 pinch salt
3.5 salami (ounces, thick slices)
8 cheese (Scamorza or Gruyère, Fontina, etc., whichever you prefer)
3.5 mortadella (ounces, thick slices)
1 packet instant yeast for savory preparations
3.5 oz cooked ham (thick slices)

Tools

Stand Mixer
Cutting Board
Knife
Mold
Kitchen Scale

Steps for Savory Panettone

First, dice the cold cuts and cheese and set aside.
Grate the cheese.
In a bowl, mix the flour, cheese, and yeast.
(Instant yeast for savory pies).
Place the eggs in a large bowl and beat them until frothy.
(Eggs must be at room temperature).
I used a stand mixer, but electric or hand whisks are also fine.
Then add salt, oil, flour with cheese and yeast, alternating with water.
Here, reduce the speed calmly.
Add the previously diced cold cuts and cheese to the mixture, helping with a spatula, mixing until they are evenly distributed in the dough..
Butter and flour the 500-gram mold.
(If you’re using a paper panettone mold, skip the butter and flour step).
Transfer the mixture into the panettone mold and leave about 1 inch from the edge.
Bake the panettone in a preheated oven at 350 °F for 1 hour, doing the toothpick test in multiple spots before removing it from the oven.
(Static mode).
Remove from oven, sprinkle with more Parmesan, and let cool before serving our soft Savory Christmas Panettone.
Ready to be enjoyed.
Enjoy your meal. Happy holidays from your Angie, Cheers!