The savory panettone is a leavened bread to serve during Christmas holidays as an appetizer or side dish.
Christmas is very near and I think most of you already know what to cook 🙂
In case there’s still someone undecided about appetizers or side dishes, this savory panettone might be an idea.
I experimented with it for the first time these days and it turned out tasty and flavorful.
Initially, I wanted to fill it with vegetables, but then I opted for cheese and cold cuts.
The savory panettone can also be made with other cheeses: asiago, gruyère or caciocavallo.
In my version, I didn’t use eggs and butter.
I sped up the process by making a single dough by hand.
Those who prefer can use a stand mixer.
If I’ve piqued your interest, here’s the recipe 😉
P.S.: I also recommend trying:
- Difficulty: Medium
- Cost: Budget-Friendly
- Rest time: 22 Hours
- Preparation time: 30 Minutes
- Portions: panettone mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year, Christmas
- Energy 812.56 (Kcal)
- Carbohydrates 115.62 (g) of which sugars 2.57 (g)
- Proteins 30.34 (g)
- Fat 25.49 (g) of which saturated 3.92 (g)of which unsaturated 2.56 (g)
- Fibers 3.42 (g)
- Sodium 888.88 (mg)
Indicative values for a portion of 200 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 for the savory panettone
- 5 2/3 cups Manitoba flour
- 3.5 oz oz sourdough starter (0.4 oz fresh yeast or 0.12 oz dry yeast)
- 1 1/2 cups cups water
- 8 tbsp extra virgin olive oil
- 1 tsp salt (heaped)
- 1.75 oz oz scamorza cheese
- 1.75 oz oz ham (diced)
- 1.75 oz oz salami
Tools
- 1 Bowl
- 1 Spoon
- 1 Saucepan
- 1 Mold panettone
Steps for the savory panettone
In a bowl, pour Manitoba flour and sourdough starter.
In a saucepan, heat the water with dissolved salt and oil.
Pour the liquid mixture over the flour and sourdough starter.
Mix the dough with a spoon and then with hands.
Pour the dough onto the table, continue working it with hands, add the diced cheese and salami, diced ham.
Keep working the dough with hands until forming a ball.
Place it in a covered bowl and let it rise overnight.
In the morning, take the dough and place it in the panettone mold greased with a bit of oil and let it rise until doubled (around 10 hours).
Preheat the oven to 392°F in static mode and bake the savory panettone in the middle of the oven, after 10 minutes lower to 374°F and after 5 minutes to 320°F for 35 – 40 minutes or until golden brown.
Let it cool and store it in a plastic food bag.
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