Panettone Gastronomico
An Elegant Italian Appetizer for Special Occasions
This Panettone Gastronomico is an extraordinary appetizer that brings a delightful twist to the traditional panettone. While panettone is usually known for its sweet flavor and holiday presence, the gastronomic version takes on a savory profile, turning this soft, fluffy bread into a stunning centerpiece for any celebration. A beautiful combination of cheeses, smoked salmon, and fresh herbs makes this dish perfect for impressing guests during a festive meal or a special event. With layers of different fillings, this unique appetizer brings a burst of flavor and elegance.
Category: Appetizers
Servings: 10
Preparation Time: 3 hours
Cooking Time: 1 hour
Resting Time: 18 hours (including overnight)
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 150g |
| Whole milk | 100g |
| Active dry yeast | 2g |
| Type 0 flour | 400g |
| Whole milk | 120g |
| Butter | 80g |
| Sugar | 40g |
| Whole egg | 1 |
| Egg yolks | 1 |
| Active dry yeast | 2g |
| Fine salt | 8g |
| Malt syrup | 2g |
| Cream cheese | 100g |
| Heavy cream | 10g |
| Fine salt | To taste |
| Black pepper | To taste |
| Chives | 15g |
| Smoked salmon | 80g |
| Asparagus | 150g |
| Robiola cheese | 100g |
| Fine salt | To taste |
| Black pepper | To taste |
| Goat cheese (Caprino) | 160g |
| Tomato paste | 10g |
| Heavy cream | 20g |
| Radicchio | 40g |
| Cooked ham | 100g |
| Black pepper | To taste |
| Fine salt | To taste |
| Shrimp | 170g |
| Chives | 5g |
| Cocktail sauce | 80g |
Instructions
Step 1: Prepare the Biga (Starter Dough)
To start making the panettone, you’ll first need to prepare the biga, a type of Italian starter dough. Place the Manitoba flour and whole milk in the bowl of a stand mixer and gently mix them together until they form a smooth paste. Add the active dry yeast and mix until everything is well combined. Cover the bowl with plastic wrap and allow the biga to rest in the refrigerator overnight for 12 hours to allow the flavors to develop and the yeast to activate.
Step 2: Preparing the Dough
The following day, take the biga out of the fridge and transfer it into the mixing bowl of the stand mixer. Add the Type 0 flour, sugar, malt syrup, and remaining active dry yeast. Pour in the whole milk and begin mixing on a low speed, gradually increasing as the ingredients combine. Once the mixture starts to come together, add the egg and egg yolk, one at a time, allowing the dough to absorb each one before adding the next. Continue mixing until you achieve a smooth, shiny dough that begins to pull away from the sides of the bowl and wraps itself around the dough hook.
Step 3: Kneading and Resting
After the dough reaches the right consistency, transfer it to a buttered bowl, cover with plastic wrap, and place it in a warm area to rise. Ideally, leave the dough in an oven that’s turned off but with the light on for around 4 hours. It should double in size during this time.
Step 4: Shaping the Dough
Once the dough has risen, turn it out onto a lightly floured surface and begin shaping it by folding the dough in thirds (like a letter) to create a rough rectangle. Fold the two shorter sides of the dough toward the center, then roll it up carefully, pinching the edges together. Transfer this shaped dough into a 1 kg panettone paper mold, pressing it gently into place. Leave the dough to rise for an additional 4 hours, or until it has filled the mold and reached the top edge. Again, place it in a warm spot, such as an oven with the light on.
Step 5: Baking the Panettone
Preheat your oven to 170°C (340°F). Once the dough has fully risen, brush the top with a beaten egg white for a glossy finish. Place the panettone in the preheated oven and bake for 45-60 minutes. Check the doneness of the panettone by inserting a skewer in the center—if it comes out clean, your panettone is ready.
Step 6: Cooling the Panettone
After baking, remove the panettone from the oven and let it cool on a wire rack. To keep its shape, carefully insert two skewers into the bottom of the panettone, ensuring that it does not touch the top of the mold. Allow it to cool completely before proceeding to the next steps.
Step 7: Preparing the Fillings
While your panettone is cooling, you can prepare the various savory fillings for the layers:
-
Shrimp Filling:
Peel and devein the shrimp, then cook them in boiling salted water for 2-3 minutes until just pink. Drain and cool. Finely chop the chives and mix them with the cooked shrimp in a bowl. Set aside in the refrigerator. -
Chive Cream Cheese:
In a small bowl, whisk together the cream cheese and heavy cream. Add a pinch of salt and pepper, then stir in the chopped chives. -
Goat Cheese and Asparagus Filling:
Blanch the asparagus in boiling salted water for 2 minutes. Slice the tips off and set them aside. Chop the rest of the asparagus into small pieces and blend with goat cheese and a little heavy cream in a food processor. Add salt and pepper to taste. -
Tomato and Goat Cheese Filling:
In a small bowl, combine the goat cheese with tomato paste and heavy cream. Season with salt and pepper. -
Radicchio and Ham Filling:
Thinly slice the radicchio and mix it with slices of cooked ham. Set aside.
Step 8: Assembling the Panettone Gastronomico
Once the panettone has cooled completely, cut it horizontally into 8 even layers, along with the top cap. Begin assembling your panettone gastronomico by layering the fillings one at a time. Start with the first disk as the base, spreading the chive cream cheese generously on top. Place the smoked salmon slices over the cream cheese, then top with two more discs of panettone.
Next, spread the goat cheese and asparagus mixture on top of the second layer, and place the blanched asparagus tips on top. Add two more layers of panettone and cover them with the tomato and goat cheese mixture, then add the radicchio and ham mixture. Top with two more layers of panettone and finish with the shrimp mixture and a final disc of panettone.
Cover the top with the reserved panettone cap. Press gently to ensure the layers are compact but not too tight, then refrigerate the assembled panettone gastronomico for at least an hour to allow the flavors to meld together.
Step 9: Serving
Once chilled, your panettone gastronomico is ready to serve! Slice it carefully into wedges to reveal the beautiful layers inside. This savory, layered panettone is a truly unique and impressive appetizer that will wow your guests with its delightful flavors and textures. Perfect for special occasions like holiday gatherings, parties, or a festive dinner, this dish is sure to become a showstopper at your next event.
Enjoy your Panettone Gastronomico—a savory, beautiful, and luxurious appetizer perfect for any celebration!
