As we all know, the typical Christmas dessert is the classic Panettone from Milan, but there is a very delicious version from Molise: Lupacchioli Christmas panettone from Campobasso. The name comes from the pastry shop that invented it. The main ingredients that make this dessert fantastic are the fine-grained corn flour, chocolate chips, and Strega liqueur. In short, a unique and spectacular aroma and taste.
Please do not replace the Strega liqueur with another liqueur; it is the main characteristic of this dessert!
You might be interested in these recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 535.33 (Kcal)
- Carbohydrates 67.49 (g) of which sugars 30.08 (g)
- Proteins 11.11 (g)
- Fat 24.25 (g) of which saturated 13.45 (g)of which unsaturated 8.52 (g)
- Fibers 1.43 (g)
- Sodium 216.52 (mg)
Indicative values for a portion of 5 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
LUPACCHIOLI MOLISANO CHRISTMAS PANETTONE INGREDIENTS
- 2 cups all-purpose flour
- 1 3/4 cups fine cornmeal flour
- 1 cup sugar
- 5 eggs
- 3.4 fl oz milk
- 2.7 fl oz Strega liqueur
- 1/2 cup dark chocolate chips
- 1 tsp vanilla extract
- 1 pinch salt
- 1 packet baking powder
- 1 lemon zest (grated)
- 7 tbsp butter
Tools
- 1 Mold
PREPARATION OF LUPACCHIOLI MOLISANO CHRISTMAS PANETTONE
Beat with a mixer or a stand mixer, the eggs with the sugar until you get a fluffy and foamy mixture.
Gradually add, while continuously mixing the mixture, the warm milk, the Strega liqueur, and the cooled melted butter.
Add the flours, the vanilla, the grated lemon zest, a pinch of salt, and the baking powder. Work gently from bottom to top until a smooth and creamy mixture is obtained.
Finally add the chocolate chips cold from the fridge and incorporate them with a spatula into the mixture.
Pour the mixture into a greased and floured cake pan with a diameter of 6.3 inches and a height of 3.9 inches or into a paper panettone mold with the same diameter. Bake in a static oven at 356°F for about 60-70 minutes. If you use a wider cake pan, reduce the baking time to 40-45 minutes.
Adriana’s Advice
Always do the toothpick test after 40 minutes of baking.
