Christmas is almost here, and today I want to share with you my recipe for savory Pandoro, a rustic dish based on cured meats and cheeses.
A Neapolitan recipe I thought of making last year, and given that I’m a big fan of savory recipes, I couldn’t resist doing it! This is a recipe I created together with my mom. If you follow all the steps to the letter, you’ll be thrilled with the excellent results.
I preferred to fill this rustic dish with cured meats, but you can also try the vegetarian version using sun-dried tomatoes, green or black olives, sautéed vegetables, or whatever you prefer; I assure you that you’ll get an excellent rustic, light, and fragrant dish.
As I mentioned before, I chose to use cured meats as filling, but you can choose based on your tastes; I included salami, cooked ham, mortadella, and delicate cheeses like provolone or fontina.
I recommend not using cheeses with a strong flavor; otherwise, they would cover the taste of this delicious savory Pandoro.
If you don’t have a Pandoro mold at home, you can easily use a bundt cake mold. In the meantime, here’s the link to purchase it.
On the blog, you’ll find other savory Christmas recipes, such as the savory Christmas tree, Salty Christmas Star, Stuffed Christmas Trees, and many more.
Now, let’s rush to the kitchen and prepare this beautiful savory Pandoro together!
Don’t miss these recipes:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Savory Pandoro
- 300 g Manitoba flour
- 300 g all-purpose flour
- 4 eggs
- 70 ml vegetable oil
- 280 ml milk
- 1 tablespoon salt
- 20 g fresh yeast
- 5 tablespoons grated Parmesan cheese
- 2.1 oz mortadella
- 3.5 oz cooked ham
- 2.8 oz salami
- 3.5 oz smoked provolone
Tools
- 1 Stand Mixer
- 1 Mold pandoro
- 1 Cutting Board
- 1 Knife
- 1 Wooden Spoon
Steps for Savory Pandoro
Preparing this rustic is really simple. You can use any tool or a simple bowl, working everything with your hands.
Take a stand mixer and add eggs, milk, and yeast. Attach the spiral hook and work the mixture for a few seconds. Add the vegetable oil and flours and continue to mix.
Meanwhile, cut all the cured meats and cheese into small pieces.
Add the grated Parmesan cheese along with the cured meats and mix with a wooden spoon.
Butter the Pandoro mold and insert the whole mixture.
Cover with a cloth and let it rise for 3-4 hours until it reaches the edges of the mold.
After the rising time, bake in a preheated oven at 340°F for 35 minutes.
Always do the skewer test, and once ready, let it cool completely.
Serve your Pandoro on a Christmas plate.
You can store your Pandoro in a food bag for two days.
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If you need any advice, feel free to write to me, I’m here to help you… big kiss TILL THE NEXT RECIPE!!!
