The savory panettone with mortadella and pistachios is a delicious and original Christmas recipe, perfect to serve as an appetizer, for a holiday buffet, or as a delightful placeholder on the Christmas table. A simple leavened bread to prepare, without too many steps, but capable of bringing all the magic and fragrance of the holidays to the table in a savory version.
The mortadella gives softness and flavor, while the pistachios add that crunchy and tasty note that conquers at the first bite. I’ll prepare them during the holidays, along with the Gastronomic Mini Panettone: they are beautiful to see, can be easily customized, and always make a great impression with friends and family.
Soft, fragrant, and irresistible, these savory mini panettones will make your table even more special.
Try them too, and bring a touch of fantasy and taste to your Christmas!
Here are more holiday ideas:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Seasonality: Christmas
- Energy 330.15 (Kcal)
- Carbohydrates 40.13 (g) of which sugars 4.34 (g)
- Proteins 12.35 (g)
- Fat 13.95 (g) of which saturated 3.63 (g)of which unsaturated 9.23 (g)
- Fibers 1.81 (g)
- Sodium 355.97 (mg)
Indicative values for a portion of 98 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/4 cups Manitoba flour (or W330 flour)
- 2 cups all-purpose flour
- 2 1/4 tsps active dry yeast
- 1 tbsp sugar
- 1 egg (large)
- 1 cup whole milk (+ 1 tbsp for brushing)
- 3 1/2 tbsps sunflower oil
- 3/4 tsp fine salt
- 4.2 oz mortadella
- 2.1 oz pistachios
- 1.8 oz provola cheese
Tools
- 10 Molds for 100g panettone
- Stand Mixer
- Bowl
- Chopper
Preparation
Place the flours, sugar, and dry yeast in the stand mixer.
Mix for a few seconds, then add the beaten egg and the milk, little by little.
Knead with the hook at low speed, until the liquids are incorporated. Then add the salt and sunflower oil, continue kneading for a few minutes until you get a soft and homogeneous non-sticky dough.
Cut the mortadella into very small cubes (or chop it coarsely), chop the pistachios into granules (using a mixer if you want to speed up), and also cut the provola into small cubes.
Transfer the dough onto the work surface, add mortadella, pistachios, and provola, and mix with your hands to distribute them evenly.
Place the ball in a bowl, cover with plastic wrap, and let rise in the turned-off oven for about 2 hours, or until it has more than doubled in volume.
After the time has passed, take the dough and divide it into 10 equal pieces.
Work the pieces on the work surface until they become round, and arrange them in the molds.
Let rise again for about 1 hour, or until the balls have reached the edge of the molds.
Finally, brush the surface with some milk.
Place the mini panettones in a preheated oven at 350°F and bake for 30 minutes. Adjust cooking times and modes (static or fan) based on your oven’s characteristics, and check with a skewer that the panettones are cooked inside.
Savory Panettone with Mortadella and Pistachios are ready, remove them from the oven and serve warm. They are already delicious like this, but if you prefer, you can fill them like traditional gastronomic panettones.
Tips and Notes
You can use Manitoba flour, or another type of strong flour, like W330.
If you don’t have dry yeast, you can replace it with 21 g of fresh baker’s yeast, dissolved in a little milk.
To facilitate rising, I recommend preheating the oven to 86°F (and then turning it off) before placing the bowl with the dough inside.
You can omit the provola if you don’t like it, or replace it with another cheese like Gruyere.
FAQ
Can I make larger panettones?
Sure, you can also distribute the dough in larger molds. However, keep in mind that the panettones might rise a bit less, given the simplicity of the process (which does not involve all the steps of traditional panettone). If you can’t find 100g molds, you can use large muffin molds.
Can I freeze the panettones?
Yes, you can store them in the freezer, sealed in appropriate bags. Then you can just reheat them in the oven or air fryer.
