Finally, I found a delicious recipe to make the super soft savory panettone that, especially during the Christmas period, is present on many tables.
It is a preparation that requires a bit long rising times but the result is special, so it is absolutely a must-make in the kitchen!
Today, I have to take it to a friend living outside Bologna and will fill it there to avoid having various sauces all over my car, and I show it to you nice, whole, and shiny.
How to fill the savory gastronomic panettone?
For the fillings, you can get creative with mortadella mousse (HERE), tuna and ricotta mousse (THERE), or an olive pâté, omelet cubes with a 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 use salmon mousse, quickly chop boiled shrimp and mix them with mayonnaise or cocktail sauce, mix cream cheese or robiola with lumpfish roe, slices of smoked swordfish, etc.
How long does homemade gastronomic panettone last?
Clearly, this homemade panettone lasts fewer days than the industrial preparation we find in supermarket aisles, but once it cools down, if we put it in a food bag and seal it tightly, we can keep it for a couple of days, max 3, before generously filling it according to our taste.
How to cut the gastronomic panettone?
Please remember that the slices should be eaten by normal mouths, so do not make slices too thick that would force your guests to become lions and struggle to take a bite!
The right height of the homemade savory panettone slices for me is 1 cm (about 0.39 inches) no more. Once the slices are cut and filled (every other layer, I recommend!!!!), you need to make the wedges to create triangular sandwiches.
To make the wedges of gastronomic panettone you can use wooden skewers and insert them in some points of the top dome, and then with a serrated bread knife, make the wedges!
PLEASE REMEMBER…do not 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 of the leavened bread, so… Make the homemade gastronomic panettone a little in advance but FILL IT JUST BEFORE ENJOYING IT!!!!!
Wrap it in plastic wrap and keep it at room temperature or put it in the fridge but remove it at least 30 minutes before serving it at the table!
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I opened a channel of recipes open to everyone and free on WhatsApp without notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a 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 tbsps butter (soft, not melted)
- 1/5 cup sugar
- 0.5 oz compressed yeast
- 2 tsps salt
- 3 egg yolks
- 1 egg yolk
- 2 tbsps water
Tools
- Molds
- Mixers
- Brushes
Steps
Dissolve the compressed yeast in lukewarm milk and add it to the sifted flours already placed in the mixer bowl, starting to knead.
Gradually add the other ingredients, remembering not to mix the yeast with the salt as it would inhibit rising.
Continue to mix the dough of the gastronomic panettone, which will become smooth and very pleasant to knead… it will feel like silk under your fingers, so homogeneous and soft it is!
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 of the gastronomic panettone and after making a ball (and make it better than mine, which is all wonky, please), place it in a cardboard panettone mold (mine is 4.3 inches tall and 7.1 inches in diameter)
and let it rise again until it reaches the edges of the mold.
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 beautifully golden and ready to bite into…
Enjoy your meal with the recipe of the Savory Gastronomic Panettone!
I am very, very satisfied, unbeatable and perfect recipe! Bye Annalisa
