Savoury panettone

    Savoury panettone

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    10hr40min


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    About this recipe: Italians love the classic panettone that we eat at Christmas but we also enjoy 'Panettone salato' - a savoury sandwich version. This recipe tells you how to make the bread, then shows how to slice it and fill it with tuna, olives, anchovies, mozzarella cheese, ham, turkey or whatever you like! It is typically served as a starter at big family gatherings on December 25th.

    Ingredients
    Serves: 8 

    • For the panettone bread
    • 2 eggs, lightly beaten
    • 1 1/2 teaspoon salt
    • 160ml lukewarm milk, plus more as needed
    • 17g fresh yeast
    • 1 teaspoon sugar
    • 250g 00 grade flour for bread
    • 250g strong bread flour
    • 60ml lukewarm water
    • 80g butter, room temperature
    • For the tuna stuffing
    • 3 tablespoons mayonnaise
    • 90g tuna, drained
    • 100g cooked prawns
    • 4 lettuce leaves
    • For the tapenade
    • 4 tablespoons olives
    • 2 anchovies
    • 1 tablespoon capers
    • 2 tablespoons extra virgin olive oil
    • 4 slices mozzarella cheese
    • For the cheese stuffing
    • 3 tablespoons cream cheese
    • 50g ham, cubed
    • 3 or 4 slices prosciutto or roast turkey

    Method
    Prep:1hr  ›  Cook:40min  ›  Extra time:9hr resting  ›  Ready in:10hr40min 

      For the bread:

    1. Make sure the butter has reached room temperature before you begin. Lightly beat eggs and salt together in a bowl. Warm up the milk; add yeast and sugar and stir to dissolve. Set aside for a few minutes until foamy.
    2. In a large bowl, mix the 2 flours and make a well in the centre. Add yeast mixture, eggs and salt. Mix with a fork first, then add the lukewarm water and mix again to form a sticky ball.
    3. Add the butter, a bit at the time, kneading it into the dough. Transfer onto a floured surface and knead vigorously for 10 minutes or until smooth. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place for 1 1/2 hours, or until doubled in volume.
    4. Transfer the dough onto a floured surface; working quickly, take one piece and stretch it towards the outside, then fold in on top. Repeat with next section of dough, working your way around the circle.
    5. Place the dough in a paper panettone mould; cover with cling film and keep in a warm place (see tip below).
    6. Let the dough rise for at least 2 hours or until it reaches the rim of the mould.
    7. Preheat the oven to 180 C / Gas 4. Fill a baking dish with some water and place in bottom rack of oven. This will keep the bread moist as it cooks.
    8. Brush the top of the panettone with some milk and place the mould on a flat baking tray. Bake in preheated oven for 40-45 minutes, or until a skewer instered down into the middle of the panettone comes out clean.
    9. 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. Gently flip the bread, letting the skewers rest on the rim of a tall pot, allowing the bread to cool upside down so it doesn't collapse. Let cool for at least 5 hours.
    10. To assemble:

    11. Gently remove the skewers and slice lengthwise to obtain 6 slices, including the top.
    12. In one bowl, mix tuna and mayo until smooth. In a second bowl, blend olives, anchovies and capers with olive oil until smooth. In a third bowl, mix cream cheese with ham until smooth.
    13. Lay the bottom slice of bread on a serving plate; spread with mayo and tuna mix. Spoon on some cooked prawns and some lettuce. Cover with a second slice of bread and press down.
    14. Add the third slice; spread olive mixture over the surface. Cover with mozzarella slices. Place fourth slice of bread on top and press down.
    15. Add the fifth slice; spread with cream cheese mixture and proscuitto. Add the top, as the sixth and last piece. Wrap in cling film and refrigerate for 1 hour or until ready to serve.
    16. Slice in wedges from top to bottom so each guest gets to taste all the layers.

    Rising

    It's very important for the dough to rise in a warm place, between 25 to 28 C. Usually the oven with the light on will do. Also, it won't expose the bread to cold drafts than can compromise the proofing.

    Cutting

    You can cut the bread into thinner slicers and add even more variety with different cheeses or pickled vegetables.

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