Gourmet Panettone Recipe
The gastronomic panettone, or salty panettone, is an appetizer easy to prepare with a filling always different for each layer, to enjoy with imagination and creativity.
The basic dough is that of traditional sweet panettone that, without the addition of candied fruit and raisins, will assume a more neutral flavor.
After cooking, the panettone is divided into discs to make many soft layers to fill like sandwiches. The filling is the personal touch that characterizes this preparation: sauces, meats, salmon, cheeses and many other delicious ingredients to your taste, are the perfect filling for the panettone.
The secret is to alternate the fillings to create layers of taste always different so that, once cut into slices, will ensure a real explosion of flavors and aromas.
The ingredients to prepare the gourmet panettone
- 150 g Manitoba flour
- 400 g Flour 0
- 120 g Whole milk
- 2 g Brewer's yeast
- 80 g Butter
- 40 g Sugar
- 1 Eggs
- 1 Egg yolks
- Fine salt
- 2 g Malt
- Evo Oil
Ideas for the filling the gourmet panettone
- 'Nduja of Spilinga Spicy Spreadable Salam
- Fresh Pecorino Cheese "Primo Sale"Cipolla rossa di Tropea
- Spreadable Cheese
- Tropea red onion
- Chili Pepper and Chicory Cream
- Lattuce
- Fresh Tomato
- Smoked Salmon
- EVO Oil
The recipe for gourmet panettone
To make the gourmet panettone start from the dough: pour into the stand mixer the sifted manitoba flour, pour the milk; add the yeast and begin to knead, you will have to get a rough dough not too smooth. Cover the dough with plastic wrap and let it rise overnight (12 hours). The next morning, pour the dough into a bowl and add the milk, malt, sugar, sifted flour, eggs and salt. Continue to knead until you get a smooth and elastic dough. Now add the butter, slightly softened, one piece at a time, waiting for the previous piece has been absorbed before adding another.
Place the ball inside a 1 kg Panettone stamp, brush the surface with the egg white and bake in a preheated oven at 170 ºC for about 45 minutes.
Now you can have fun stuffing it to your taste.
Start to identify how many layers you desire and cut the panettone horizontally, to obtain several discs. Wet the discs with Extra Virgin Olive Oil and begin to fill the layers: the first one of 'nduja of spreadable Spilinga; the second with spreadable cheese and smoked salmon in pieces; the third with chicory cream and chili; last layer with lettuce, fresh tomatoes and red onion Tropea cut into chunks.
The secret to success for this recipe is prepare the panettone and fillings the day before to settle and become compact in the refrigerator better.
