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Savory Panettone Recipe
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.
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)
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
- 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
Calories: 558kcalCarbohydrates: 42gProtein: 21gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 119mgSodium: 830mgPotassium: 257mgFiber: 2gSugar: 2gVitamin A: 453IUVitamin C: 0.1mgCalcium: 294mgIron: 3mg
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