Usually, when talking about panettone, one thinks of the classic one with raisins and candied fruit, but have you ever tasted the Savory Panettone? It was a discovery for me, and I must say I liked it a lot. It’s an easy and quick recipe, especially if you use yeast for savory preparations, you don’t even have to wait for rising time. Having tried both versions, I must tell you that I liked the one with brewer’s yeast more. So, if you want to try it using instant yeast, bake it right away; if you use brewer’s yeast, wait for the panettone to double before baking. The mold is also important; I had run out of the usual panettone mold, narrow and tall, so I used a wider and lower one.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Savory Panettone Ingredients
- 3 eggs
- 1 jar plain yogurt
- 3 cups all-purpose flour
- cup sunflower oil
- cup milk
- 1 ¼ cup grated Parmesan cheese
- cup black olives
- 3 ½ oz prosciutto
- 3 ½ oz salami
- 5 ¼ oz provolone cheese
- 1 tbsp pumpkin seeds
- 1 packet instant yeast for savory preparations
- 1 tsp salt
Tools
- Bowl
- Cutting Board
- Scale
- Electric Beaters
Savory Panettone Steps
Break the eggs into a bowl and lightly beat them with the salt. Open the jar of yogurt and add it to the eggs, blending at low speed.
Now you can proceed by adding the milk, oil, Parmesan, flour, and the packet of instant yeast for savory preparations. If you use brewer’s yeast (10 g), you need to dissolve it in lukewarm milk and add it last after the flour.
Continue mixing with the beaters until all ingredients are well combined.
Add the prosciutto (or cooked ham) cut into pieces (you can use pre-diced ones) to the mixture, and also cut the salami into cubes.
Do the same with the cheese; if you don’t have provolone, use any hard cheese you have at home. Once cut, add it to the mixture, and do the same with the olives, setting aside 5 or 6 for the top.
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Mix everything with a spatula or a wooden spoon. Pour all the batter into a 500 g paper panettone mold. If you don’t want the classic panettone shape, you can use a regular cake mold.
Decorate the top of the panettone with the reserved olives and pumpkin seeds or sesame seeds, and bake in a preheated fan oven at 340°F (170°C) for 40/45 minutes. Always do the toothpick test before removing it from the oven; if it comes out moist, leave it in for another 5 minutes.
Serve warm or even cold.
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