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Savory Panettone

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Savory Panettone



Ingredients :

  • 2 eggs
  • 1 ½ teaspoons salt
  • ½ cup lukewarm milk
  • 2 ½ tablespoons lukewarm milk
  • or more as needed
  • ½ ounce compressed fresh yeast
  • 1 teaspoon white sugar
  • 2 cups Italian-style tipo 00 flour
  • 2 cups strong bread flour
  • ¼ cup lukewarm water
  • 6 tablespoons butter
  • at room temperature
  • 1 (3 ounce) can tuna
  • drained
  • 3 tablespoons mayonnaise
  • ¼ cup sliced black olives
  • 2 tablespoons extra-virgin olive oil
  • 2 anchovy fillets
  • 1 tablespoon capers
  • 2 ounces cubed ham
  • 3 tablespoons cream cheese
  • ¾ cup cooked shrimp
  • 4 lettuce leaves
  • 4 slices mozzarella cheese
  • 3 slices prosciutto
  • or more to taste
  • Methods :

  • Beat eggs and salt lightly in a bowl.
  • Stir 1/2 cup plus 2 1/2 tablespoons lukewarm milk, yeast, and sugar together in a bowl. Let stand until foamy, about 5 minutes.
  • Mix tipo 00 and bread flours together in a bowl. Make a well in the center. Add beaten eggs and yeast mixture. Mix together with a fork. Add water and mix again to form a sticky ball. Knead butter into the dough a little bit at a time.
  • Transfer dough to a floured work surface and knead vigorously until smooth, about 10 minutes. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place until doubled in volume, about 1 1/2 hours.
  • Turn dough out on a floured surface. Stretch out one piece and fold it over the top. Repeat with another section of dough, working your way around the circle. Place dough in a paper panettone mold. Cover with plastic wrap and let rise in a warm place until dough reaches the rim of the mold, about 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Fill a baking dish with some water and place it on the bottom rack of the oven to keep the panettone moist as it bakes.
  • Brush the top of the panettone with some milk and place the mold on a flat baking sheet.
  • Bake in the preheated oven until a skewer inserted into the middle comes out clean, 40 to 45 minutes. Allow to cool on a wire rack for a few minutes. Pierce the side, near the bottom, with 2 long wooden skewers that will stick out the other side. Flip the panettone gently and set the skewers on the rim of a tall pot. Cool panettone upside down so it doesn’t collapse, at least 5 hours.
  • Mix tuna and mayonnaise together in a bowl until smooth. Blend olives, olive oil, anchovy fillets, and capers in another bowl until smooth. Mix cream cheese and ham together in a third bowl.
  • Remove skewers gently from the panettone and slice lengthwise to obtain 6 slices, including the top. Lay the bottom slice on a serving plate; spread with tuna mixture. Cover with shrimp and lettuce. Press second slice on top; add third slice. Spread olive mixture on top and cover with mozzarella cheese. Press fourth slice on top; add fifth slice. Spread cream cheese mixture on top and cover with prosciutto. Cover with the top slice.
  • Wrap panettone in plastic wrap and refrigerate for at least 1 hour before serving. Slice into wedges from top to bottom.
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