VERY QUICK MINI PANETTONE with tomatoes and olives, a hearty and quick appetizer for Christmas, a recipe without a robot to make in 5 minutes.
Simple and delicious, the very quick mini panettone stuffed with tomatoes and olives is a perfect appetizer for Christmas parties, a simple idea that will surely please your guests.
Inexpensive but so beautiful to see on the holiday table, the very quick mini panettone is perfect for those who don’t have time to wait for the dough to rise, they can also be prepared in advance and frozen.
Of course, you can stuff them as you like, great with cold cuts or with salmon, seasonal vegetables, or assorted cheeses.
Follow me in the kitchen today with the very quick mini panettone!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 2
- Cuisine: Italian
- Energy 145.58 (Kcal)
- Carbohydrates 17.42 (g) of which sugars 2.71 (g)
- Proteins 6.33 (g)
- Fat 6.02 (g) of which saturated 1.95 (g)of which unsaturated 3.92 (g)
- Fibers 0.85 (g)
- Sodium 381.32 (mg)
Indicative values for a portion of 100 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 eggs
- 2/3 cup all-purpose flour
- 1/3 cup milk
- 1 tsp seed oil
- 1 tsp instant yeast for savory preparations
- Half tsp salt
- 6 cherry tomatoes
- 6 black olives
Preparation
If you prefer, you can add a sprinkle of oregano.
Crack the eggs into a bowl, add the milk and oil, and whisk with a hand whisk.
Add the sifted flour with the yeast, mix well, add the salt, and mix again.
Cut the tomatoes into pieces except for two to insert whole into the savory mini panettone.
Make a layer of batter in the molds, a layer of olives and cherry tomatoes, and continue until the ingredients are finished.
With these doses, you get 2 mini panettone in the 200 g paper mold, like a glass.
Mix a little with the help of a teaspoon and place a whole cherry tomato on top; you can avoid it if you don’t like it.
Bake in a preheated oven at 356°F (180°C) with the fan on for about 20 minutes, do a toothpick test before removing from the oven.
Bon appétit
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