Savory Panettone Cake: A Festive Twist on Traditional Italian Antipasti
This Savory Panettone Cake (Torta di Panettone Gastronomico) is a sophisticated yet easy-to-make appetizer that brings a delightful twist to the classic Italian panettone. Instead of the traditional sweet version, this savory rendition is layered with creamy cheeses, cured meats, and aromatic rosemary, all baked to perfection for a festive and savory treat. It’s perfect for holiday meals, special gatherings, or any occasion where you want to impress your guests with something unique and flavorful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Savory Panettone | 1 |
| Chรจvre (goat cheese) | 190g |
| Ricotta (cow’s milk) | 130g |
| Cooked Ham (Prosciutto cotto) | 150g |
| Bresaola (air-dried beef) | 150g |
| Whole Milk | 220g |
| Parmigiano Reggiano DOP (Parmesan cheese) | 60g |
| Fresh Rosemary | To taste |
| Extra Virgin Olive Oil | To taste |
| Fine Salt | To taste |
| Freshly Ground Black Pepper | To taste |
Instructions
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Prepare the Panettone: Start by slicing the savory panettone into approximately 3 cm thick slices. This will yield 6 slices that you will use for layering in the cake.
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Prepare the Baking Pan: Grease a 20 cm springform pan with butter to ensure easy removal after baking.
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Layer the First Slice: Soak the first slice of panettone in whole milk and place it at the bottom of the prepared pan, pressing it lightly to make sure it fits evenly.
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First Filling Layer: On top of the soaked panettone slice, layer the cooked ham, followed by a few spoonfuls of ricotta cheese, some fresh rosemary sprigs, and a drizzle of extra virgin olive oil. Season lightly with salt and freshly ground black pepper.
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Add the Second Slice: Soak another slice of panettone in milk and press it gently over the filling to form an even layer.
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Second Filling Layer: Now, layer the bresaola (air-dried beef), followed by crumbled chรจvre cheese. Add a touch more rosemary, olive oil, and season with salt and pepper.
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Final Layer: Finish by soaking the last two slices of panettone in milk and placing them on top, pressing lightly.
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Top Layer: Sprinkle the top of the panettone cake with freshly grated Parmigiano Reggiano, a few more sprigs of rosemary, a drizzle of olive oil, and season with freshly ground black pepper.
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Baking the Cake: Preheat the oven to 200ยฐC (392ยฐF) and bake the panettone cake in a static oven for about 25-30 minutes, or until the surface is golden and slightly crispy.
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Cool and Serve: Once baked, remove the cake from the oven and allow it to cool for a few minutes before carefully releasing it from the springform pan. Slice into wedges and serve as a savory starter or appetizer.
This Savory Panettone Cake is not only a feast for the taste buds but also a visually striking centerpiece for your table. The combination of creamy cheeses, aromatic rosemary, and tender meats offers a harmonious blend of flavors that will surely leave your guests impressed. Perfect for the holiday season or any special gathering, this dish is sure to become a favorite in your repertoire of Italian-inspired appetizers!
