Finally, I found a delicious recipe to make the super soft savory panettone that, especially during the Christmas season, is present on many tables.
It requires somewhat long rising times, but the result is special, so it’s absolutely a must-make in the kitchen!
Today, I need to bring it to a friend’s house outside Bologna, so I will fill it there to avoid having various sauces all over my car, and I will show it to you beautiful, whole, and shiny.
How to fill the savory gastronomic panettone?
For the fillings, you can get creative with MORTADELLA MOUSSE, tuna and ricotta mousse, or a olive pâté, frittata cubes with a thin layer of mayonnaise, mixed cold cuts, Russian salad and/or capricciosa, etc., etc…
How to fill the gastronomic panettone, also known as PAN CANASTA, with fish?
If you prefer to make this delicious appetizer with a fish-based filling, you can add salmon mousse, quickly chop some boiled shrimp and mix them with mayonnaise or cocktail sauce, mix creamy cheese, or even robiola, with lumpfish roe, sliced smoked swordfish, etc.
How long does homemade gastronomic panettone last?
Clearly, this homemade panettone doesn’t last as long as the industrial preparation found in supermarket counters, but once cold, if you put it in a food bag and seal it well, you can keep it for a couple of days max 3 before filling it generously to your taste.
How to cut the gastronomic panettone?
Please make sure the slices are meant for not too tall normal mouths, so they don’t force your guests to become lions and bite into it with difficulty!
The right height for the homemade savory panettone slices, in my opinion, is 0.4 inches, no more. Once you’ve sliced and filled them (every other layer, mind you!!!!), you need to make the wedges for triangular tea sandwiches.
To make the wedges of the gastronomic panettone, you can help yourself by using wooden skewers and sticking them in some points of the top dome, then with a serrated bread knife, make the wedges!
PLEASE NOTE…don’t fill the gastronomic panettone too far in advance because then the moist fillings will make the slices less compact and more “soggy,” and many flavors will “spread” into the dough, so… Make the homemade gastronomic panettone with a little advance, but FILL IT JUST BEFORE ENJOYING IT!!!!!
Wrap it in plastic wrap and store it at room temperature or put it in the refrigerator, but take it out at least 30 minutes before serving at the table!
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 1 cup milk
- 6 tbsp butter (soft but not melted)
- 3 tbsp sugar
- 0.5 oz compressed yeast
- 2 tsp salt
- 3 egg yolks
- 1 egg yolk
- 2 tbsp water
Tools
- Molds
- Stand Mixers
- Brushes
Steps
Dissolve the yeast in the lukewarm milk and add it to the sifted flours already in the stand mixer bowl, then start kneading.
Slowly add the other ingredients, remembering not to mix the yeast with the salt as it will inhibit the rising.
Continue kneading the dough for the gastronomic panettone, which will become smooth and very pleasant to work with…it will feel like silk under your fingers because it’s so homogeneous and soft!
Place the dough in a bowl and let it rise for a couple of hours or until it doubles in volume.
Then take the risen dough for the gastronomic panettone and after forming it into a ball (make it better than mine, which is all crooked, please), put it in a cardboard panettone mold (mine is 4.3 inches tall and 7 inches in diameter).
and let it rise again until it reaches the mold’s edges.
Brush it with the egg yolk and water mixture and bake in a preheated oven at 356°F for 45 minutes or until it looks nicely golden and ready to be bitten into…
Enjoy your meal with the recipe for the Savory Gastronomic Panettone!
I am very, very satisfied with this unbeatable and perfect recipe! Bye Annalisa
