Savory Panettone Recipe
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5.0
6 reviews
Excellent
Savory Panettone Recipe
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Savory Panettone is a rustic, soft and tasty savory cake; an easy to make variation on the classic Italian panettone, a very elaborate traditional Milanese Christmas cake.I filled it with olives, salami, and provolone cheese, but you can add your favorite ingredients. Quick and easy, this recipe is great for those who are beginners in the kitchen.
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Ingredients
- 300 g flour 1 ¾ cups + 2 tablespoons of "00" flour
- 125 ml yogurt ½ cup, whole and plain
- 100 ml milk ~½ cup, whole
- 100 ml sunflower oil ~½ cup
- 3 tablespoons parmigiano reggiano grated
- 3 eggs
- 6 g dry yeast 1 ½ teaspoons, instant
- 70 g olives 2.5 oz, pitted
- 100 g salami 3.5 oz
- 150 g Provolone 5 oz
- ½ salt of teaspoon
- rosemary to taste (optional)
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Instructions
- In a large bowl, crack 3 eggs, add ½ teaspoon of fine salt and mix a little with a hand whisk. It's not necessary to beat up the eggs, just break the them and mix well. Then add 125 ml (½ cup) of whole milk yogurt and mix well again with the whisk.
- Add 100 ml (~½ cup) of whole milk and 100 ml (~½ cup) of sunflower oil, one ingredient at a time. Whisk to incorporate. Then add 3 tablespoons of grated Parmigiano Reggiano and mix.
- Add 300 g (1 ¾ cups + 2 tablespoons) "00" flour, a little at a time (in two or three batches), always mixing with a whisk to avoid lumps. Finally, add 7 g (1 packet, ¼ oz) of instant dry yeast, sifted. The dough should be soft but firm. Not too runny to prevent the other ingredients from settling to the bottom.
- Dice 100 g (3.5 oz) of salami and 150 g (5 oz) of provolone. If you have already sliced salami, that's fine too. Cut it into strips.
- Add the salami and cheese to the panettone mixture. Also add about ¾ of 70 grams (2.5 ounces) of pitted olives. The rest will be added later as decoration. If you like, you can flavor savory panettone with coarsely chopped rosemary (optional). Mix everything well with a spoon.
- Pour the mixture into a 750 gram (1.65 pound) panettone paper mold. Use a spoon to level the surface so that the dough rises evenly over the edges of the mold.
- Add a few olives to the top to create the visual effect of raisins in traditional sweet panettone. Bake in a preheated oven at 175°C (347°F) on the middle rack for about an hour.
- After about an hour, test with a long toothpick to be sure it's done. It should come out dry. Remove the savory panettone from the oven and let it cool. Remove the paper from the pan and arrange on a serving dish.
Notes
- It's very important to wait until the panettone becomes warm. If you cut it while it is still hot, the slices will break. When it cools down, the center will compact properly.
- If you like, you can decorate the savory panettone by wrapping it with a Christmas ribbon. It will be beautiful to look at and, I assure you, really super soft and delicious!
- Doses for a 750 g (1.65 pound) panettone paper pan mold.
- It's very important to wait until the panettone becomes warm. If you cut it while it is still hot, the slices will break. When it cools down, the center will compact properly.
- If you like, you can decorate the savory panettone by wrapping it with a Christmas ribbon. It will be beautiful to look at and, I assure you, really super soft and delicious!
Nutrition Information
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Calories
558kcal
(28%)
Carbohydrates
42g
(14%)
Protein
21g
(42%)
Fat
34g
(52%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
20g
Trans Fat
0.01g
Cholesterol
119mg
(40%)
Sodium
830mg
(35%)
Potassium
257mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
453IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
294mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 42g | 14% |
| Protein | 21g | 42% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 119mg | 40% |
| Sodium | 830mg | 35% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 294mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
6 reviews
Excellent
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