If you are one of MsM’s Newsletter subscribers, you may have noticed that today I was supposed to share a different recipe. The truth is I was not sure I would make it in time to work on this Panettone post as I made it for Christmas, but as it is something that Italians do eat during the Holiday Season, I decided to publish it in time for the New Year celebrations. What is the recipe all about anyway? It’s a “Panettone Gastronomico” – basically, a savoury Panettone sliced and stuffed with different fillings served as appetiser. It is much easier to make than a classic sweet Panettone and the dough is more similar to a Pain Brioche, but it has the shape of Panettone. It is fantastic for a buffet dinner and it’s always a show stopper. I love making it as it has to be made a few days in advance, which is always a plus when you have many other things to prepare. I advise you to make the Panettone 3 days ahead of time and keep it in the fridge. This will make it easier to cut neatly. I cut it and fill it the day before I want to serve it, so the fillings develop their flavours. You can make any fillings you like, I have given you a few suggestions in this post, but anything goes. If you were expecting my Schiacciata recipe, I will post it soon, promise! If you would like to subscribe to my Newsletter, do so from the the form you find in the sidebar… there’s a free e-book for all my new subscribers. Enjoy!
Panettone Gastronomico – a savoury Panettone sliced and stuffed with different fillings served as appetiser during the Holiday Season.
- 500 gms – 1.1 lbs. flour better if bread flour
- 250 ml – 1 cup milk lukewarm
- 3 egg yolks
- 7 gms – 2.5 tsp active dry yeast
- 80 gms butter – 5.5 tbsp at room temperature
- 40 gms – 3 tbsp sugar
- 10 gms – 2 tsp salt
- Cream Cheese & Tuna
- Cream Cheese & Ham
- Cream Cheese & Chives with Smoked Salmon
- Goat’s Cheese & Sun dried Tomatoes
- Pâté de canard
In the bowl of an electric mixer filled with the hook attachment, mix together the flour and egg yolks.
Melt the yeast in a glass with the lukewarm milk and sugar, then add it to the flour mixture.
Knead well until the mixture is smooth and elastic.
Then add the butter a little at a time. Keep kneading and do not add more butter until the previous one is incorporated.
When the butter is over, add the salt and knead well.
Make the dough into a ball by doing what is known as pirlatura. You do this by putting your hands with your palms facing each other as if you’re about to clap on the sides of the ball. Then move your hands forward and backward to try and round up the dough. It is much easier than it sounds. Click here to see a video on how to do the pirlatura.
When ready, deflate the dough and make it into a ball again by doing the pirlatura. Then transfer it to a greased 18cm – 7 inch (1 kg – 2.2 lbs) panettone mold. Delicately brush the top with melted butter and keep it aside to rise until the top reaches the edge of the mold (or until it goes a little above it).
Bake in a pre-heated oven at 180°C – 355°F for 45 minutes or until a stick inserted in the middle comes out clean.
Let it cool down completely, then wrap it with cling wrap and keep it in the fridge for a couple of days before slicing and filling it.
Slice the Panettone into horizontal slices. Ideally, you want to make them about 1 to 1.5 cm (1/2 inch) thick, but mine were a bit thicker. Keep the top/dome for decoration.
Then spread 1 filling on the bottom slice an top it with 2 slices (you want to be able to eat each filling as a sandwich). Spread the second filling and top it with 2 slices of panettone. Do this for all the fillings. Top with the dome, cover it and refrigerate for 24 hours.
Before serving, vertically slice it in 8 pieces. Place it at the centre of the table for everyone to eat.
I advise you to make the Panettone 3 days ahead of time and keep it in the fridge. This will make it easier to cut neatly. I cut it and fill it the day before I want to serve it, so the fillings develop their flavours.