Impasto del Panettone Gastronomico (Savory Panettone Dough)

Panettone Gastronomico, or savory panettone, is a delightful Italian creation that transforms the traditional sweet panettone into a savory masterpiece. Originating from Italy, this dish is particularly popular during festive seasons and special occasions. The savory version features a soft, fluffy dough filled with a variety of savory ingredients, making it a versatile centerpiece for any gathering.

Let me show you how I make Impasto del Panettone Gastronomico (Savory Panettone Dough):

Notes:

The dough requires two rising periods: one after mixing and another after shaping. Ensure each rising period is in a warm, draft-free environment to achieve optimal results.

The choice of fillings can significantly alter the flavor profile of the panettone. Select fillings that complement each other and suit your taste preferences.

If you don’t have a panettone mold, a tall, round cake pan can serve as an excellent substitute.

Ingredients:

For the Dough:

• 500 g (1.1 lbs) bread flour
• 250 ml (1 cup) lukewarm milk
• 3 egg yolks
• 7 g (2.5 tsp) active dry yeast
• 80 g (5.5 tbsp) unsalted butter, softened
• 40 g (3 tbsp) sugar
• 10 g (2 tsp) salt

For the Fillings (choose one or a combination):

• Cream cheese and tuna
• Cream cheese and ham
• Cream cheese and chives with smoked salmon
• Goat’s cheese and sun-dried tomatoes
• Pâté de canard
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Panettone Gastronomico  now.

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the bread flour, lukewarm milk, and active dry yeast. Mix until a rough dough forms.
   • Add the egg yolks, softened butter, sugar, and salt to the dough. Knead until the mixture becomes smooth and elastic.
   • Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
2. Shape the Panettone:
   • Once the dough has risen, gently deflate it and transfer it to a lightly floured surface.
   • Roll the dough into a rectangle, approximately 30×40 cm (12×16 inches).
   • Spread your chosen filling evenly over the dough, leaving a small border around the edges.
   • Carefully roll the dough into a log, sealing the edges to prevent the filling from escaping.
   • Place the rolled dough into a greased panettone mold or a tall, round cake pan.
   • Cover and let it rise again in a warm place for about 1 hour, or until it reaches the top of the mold.
3. Bake:
   • Preheat your oven to 180°C (350°F).
   • Bake the panettone for 30-35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
   • Allow it to cool completely before slicing.

Variations and Tips:

• Fillings: Feel free to experiment with different savory fillings such as sautéed mushrooms, roasted vegetables, or various cheeses.
• Dietary Substitutions: For a vegetarian version, omit any meat fillings and use plant-based alternatives. To make it dairy-free, substitute the butter with a non-dairy alternative and use dairy-free fillings.
• Storage: Store the panettone in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 1 month.

Recipe Details:

• Prep Time: 2 hours
• Cook Time: 35 minutes
• Time to Stand: 2 hours (including rising times)
• Total Time: 4 hours
• Ease of Cooking: Intermediate
• Servings: 8-10 slices
• Calories: Approximately 250 calories per slice (based on a 10-slice panettone)
• Cost of Ingredients: Moderate (depends on choice of fillings)
• Cuisine: Italian
• Course: Main dish or appetizer
• Equipment Needed: Mixing bowl, whisk, rolling pin, panettone mold or cake pan, oven
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Panettone Gastronomico  now

Nutritional Information (Per Serving):

I hope this guide has made making Impasto del Panettone Gastronomico seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.