Gastronomic Panettone for Christmas but with an unusual shape, like a pandoro. Slicing it becomes a star. As a start to lunches and dinners, appetizers today hold significant importance both in gala dinners and at a happy hour. These simple and classic appetizers have transformed into real wildcards or even full dinners. Meanwhile, we distinguish between hot and cold appetizers. For the latter, like in the case of this gastronomic panettone, it can be prepared in advance and for many people. As for the former, the hot appetizers, I prefer to prepare them when we are a small number of guests because they are easily manageable when they need to be served hot.
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
- Energy 284.10 (Kcal)
- Carbohydrates 45.67 (g) of which sugars 2.86 (g)
- Proteins 9.14 (g)
- Fat 8.54 (g) of which saturated 1.82 (g)of which unsaturated 0.70 (g)
- Fibers 1.79 (g)
- Sodium 320.06 (mg)
Indicative values for a portion of 130 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
- 21.16 oz all-purpose flour
- 9.88 oz milk
- 1 egg
- 0.7 oz fresh yeast
- 2.47 oz extra virgin olive oil
- 1 teaspoon sugar
- Half tablespoon salt
Tools
- Pandoro Mold
- Stand Mixer
- Bowl
Steps
To prepare the gastronomic panettone I do as follows: I warm the milk and add the sugar, yeast, and a part of the flour from the total weight of the ingredients. I let it rest for 30 minutes until the fermentation is activated. I put the pre-dough in the stand mixer with the oil, egg, and start the dough with the hook. I gradually add the flour and lastly the salt. When the dough is elastic and compact, I let it rest covered for 2 hours in the oven (obviously turned off). After the time has passed, I take the risen dough, make a few folds, and place it in the pandoro mold. My festive gastronomic panettone has a star shape. I cover it with cling film and let it rest again for 1 hour. After the time has passed, I bake it at 375°F for 30 minutes.
I check if the baking time is enough and take my Christmas gastronomic panettone out of the oven.
I wait for it to cool completely and then slice it horizontally to fill it with all the sandwich ingredients.
For my gastronomic panettone, I used mayonnaise to spread on top and underneath each slice. Then I used cooked ham with cheese, tuna with artichokes, boiled eggs with pickles, tomato with mozzarella, and salmon or shrimp with lettuce. Indeed, to be precise, I added lettuce to all the layers. There are so many variations and with the ingredients you like, you can create a super delicious appetizer.
Quick Tip
You can prepare a chicken salad and add it to one layer of your gastronomic panettone, or Russian salad or capricciosa. Here are the three links where you can find all three salads.
https://blog.giallozafferano.it/vaipinacucina/ricetta-insalatina-capricciosa/
https://blog.giallozafferano.it/vaipinacucina/insalata-russa/
https://blog.giallozafferano.it/vaipinacucina/insalata-di-pollo/
https://blog.giallozafferano.it/vaipinacucina/insalata-di-pollo/
https://blog.giallozafferano.it/vaipinacucina/insalata-di-pollo/
FAQ
If I want to make a gastronomic panettone without fish, what can I add instead of salmon or shrimp?
Wanting to prepare a gastronomic panettone without fish, you could make a layer with arugula and bresaola, or spinach and mozzarella, turkey breast and arugula, salami and cheese, mozzarella and tomato, cheese and artichokes.
