The stuffed gastronomic panettone is ideal for an appetizer on festive days, not only for Christmas or New Year; in fact, we also make it at Easter and on Sundays when we have guests for lunch.
An excellent appetizer that, when prepared in advance, is very satisfying, and you can fill it differently each time depending on the season, perhaps using grilled vegetables, mousses, or pâtés. You’ll see that every time it will be delicious, and it’s not complicated to make. It’s a dough similar to brioche but savory, almost neutral.
I hope I have convinced you to make it, and if you do, I await your photos to include in my gallery of your culinary creations.
Since appetizers are very popular at Christmas, I leave you with the puff pastry bites with cotechino,
very easy to make even with leftover cotechino for lunch the next day.
The savory Danubio, perhaps shaped like a Christmas tree, will make you stand out.
And have you already thought about the New Year’s dessert? Here’s a very easy one with pandoro
Let’s immediately discover how to prepare the stuffed gastronomic panettone after the photo!!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Stuffed Gastronomic Panettone
- 3 1/3 cups Manitoba flour
- 2 tsp fresh yeast
- 3/4 cups milk
- 1 egg yolk
- 3 tbsp water
- 3 1/3 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp honey
- as needed lettuce
- 1 3/4 oz cherry tomatoes
- 5 oz canned tuna
- 3 1/2 oz stracchino cheese
- 2 1/8 oz Edamer cheese (sliced)
- 3 1/2 oz cooked ham
- as needed mayonnaise
Preparation of Stuffed Gastronomic Panettone
To prepare the stuffed gastronomic panettone you need a stand mixer or a food processor with a K-beater or hook.
You can also do it by hand, but it requires skill to knead the dough well and work it for a long time.
Dissolve the yeast in a little warm milk.
Place the flour in the bowl of the stand mixer, add the dissolved yeast and honey, and start kneading.
Gradually add the milk, water, and oil, allowing it to be absorbed well.
Lastly, incorporate the egg yolk and salt, kneading for 10 minutes to let it absorb.
Turn the dough out onto a lightly wet work surface and work it with your hands to form a smooth, compact ball.
Place the gastronomic panettone inside the mold, covering the surface with plastic wrap for at least 6 hours.
Once risen, it will reach the top of the 750 g mold.
Preheat the oven to 356°F in static mode and bake the stuffed gastronomic panettone for at least 35/40 minutes on the middle shelf.
After 30 minutes, check that it doesn’t brown too much on the surface. If it does, cover it with aluminum foil and finish baking.
Once baked and removed from the oven, let it cool, then break the paper mold and cut the panettone into 0.4-inch thick slices.
Fill the slices two by two by spreading each slice with mayonnaise, covering with lettuce leaves, and halved cherry tomatoes, seasoning with salt, and covering with the second slice.
Fill another 2 slices with mayonnaise or spreadable cheese, ham, and sliced cheese.
Finally, soften the cheese with 1 tablespoon of extra virgin olive oil and crumble the drained tuna, mixing it lightly.
Fill and cover with the second slice.
Spreadable cheese and chopped marinated mushrooms.
Stracchino cheese and slices of smoked salmon.
How to Store Stuffed Gastronomic Panettone
You can store it without filling in a bag in the pantry for 3 days. Once filled, store it in the refrigerator in an airtight container for 3 days.
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