Tag: Panettone

Caramel panettone with almond cones – Italian Cuisine

Ingredients for 8 people

1) For the decoration, chopped the biscuits in the mixer reducing them into fine crumbs; mix them with the ricotta and 2 tablespoons of condensed milk and mix. Leave rest for 10 minutes, then knead the mixture to obtain slightly elongated meatballs; finally cover them with the slices of almonds in order to obtain small pine cones. Brush the sprigs of rosemary with the remaining condensed milk and roll them in a little granulated sugar to create a frosted effect.

2) For the dessert, dissolve the sugar in a saucepan with a thick bottom and caramelize it over low heat; then add a pinch of salt and 175 ml of cold cream, stirring vigorously to melt the caramel. Transfer the mixture in a bowl and let it cool, first at room temperature, then in the fridge. When the caramel cream is very cold, add the rest of the cream and whip with a whisk.

3) Cut the panettone in 3 parts, horizontally, eliminating the cap; stuff the 3 discs with the caramel cream prepared only on the side up and stack them in order to recompose the panettone. Finish with the cap and spread the remaining filling over the entire surface of the cake with the help of a spatula. Decorate with the pignette and the sprinkles of frosted rosemary.

Posted 11/12/2021

The gastronomic panettone, as we do it at La Cucina Italiana – Italian Cuisine

It is the savory and enriched version of the traditional Christmas cake – here in 6 layers. We also give you the sweet version with 4 delicious creams

The gastronomic panettone, just look at it and you immediately want to give it back a leading role in the holidays for which it was born: Christmas and New Year. Convivial, imaginative, greedy. One of the merits of Instagram is having brought back many beautiful things on our screens, perhaps démodé or simply forgotten.

Where can you buy it? Or, for those who have more patience, how do you do it? You can decide to prepare it from scratch, including basic bread, or to buy it ready to serve, stuffed and already cut so as not to ruin the delicate assembly. In this case, turn to high-level pastry shops and delicatessens to guarantee maximum freshness.

A good compromise is to buy the ready-made base and stuff it at home, however you like. Get the appropriate one pan canasta, a cross between brioche bread and bread, made with flour, eggs and butter: it has a neutral flavor that lends itself to a sweet filling, with creams, ganache and dried fruit, or savory, with sauces, cheeses, cold cuts .

Stuff the gastronomic panettone it is not difficult, and if we can give you a suggestion to simplify the approach, think about preparing some sandwiches. Divide the bread cylinder into 5-6 discs; then cut them in half; stuffed with previously prepared condiments and present your little masterpiece.

It is an excellent aperitif with bubbles, and a playful appetizer when you are already seated at the table: everyone will take from the mega sandwich the segment that appeals to them the most. The sweet version, on the other hand, concludes the meal, but is also an elegant snack at tea time.

How you do it:

The trick to facilitate the tasting of gastronomic panettone is to put two slices between the fillings. Thus, the single portion becomes a real sandwich. Traditionally, there are five layers, but here we have exaggerated and made six:

Shrimp cocktail

We prepared the pink sauce by mixing mayonnaise and ketchup, but everyone can choose their recipe to spread on the slice of panettone. Spread the shrimp on top. We put the same filling in the first and last layer.

Blini reimagined

Smoked salmon and sour cream scented with grated lime zest and pink pepper and garnished with chopped chives.
After all, panettone is also an XXL-sized blini.

Easier than toast

Slices of raw ham and creamy Piedmontese robiola. Slice a few radishes and put them on top.

Mortadella and green sauce

To prepare the sauce, you need a cup of parsley, 3 anchovy fillets in oil, a spoonful of pistachios and one of capers, 2 gherkins and 60 g of extra virgin olive oil. Blend everything for 15 seconds and the sauce is ready.

Eggs and mayonnaise

Spread the mayonnaise on the slice, cover it with slices of hard-boiled egg and complete with some cherry tomatoes in oil.

The sweet gourmet panettone

Four creams to transform a classic panettone into a spectacular dessert:

sweet gourmet panettone

Vanilla cream

Mix 250 g of fresh cream with 40 g of mascarpone, 2 tablespoons of powdered sugar and the seeds of 1/2 vanilla pod. Whip with electric whisk until the cream is firm. Spread it on the panettone and complete with pomegranate grains and sliced almonds.

Eggnog

Beat 4 egg yolks with 120 g of sugar. Add 100 g of white wine and 100 g of Marsala. Cook over low heat, in a double boiler, stirring for 7-10 minutes until the eggnog becomes frothy. Cool it in the fridge for 1 hour before using it for stuffing.

Pistachio

Mix a pistachio cream (you can buy it at the supermarket) with a cup of mascarpone. Spread it on a layer of panettone and sprinkle with chopped pistachios.

Chocolate

Prepare a custard with 8 egg yolks and, at the end of cooking, while it is still hot, add 100-150 g of chopped dark chocolate. Leave to cool, then spread the cream on the slice of panettone and add fresh raspberries.

The panettone to give as a gift based on the zodiac sign – Italian Cuisine

With chocolate, pistachio, wild berries, white chocolate, and still other delicious panettone to give and treat yourself: do we choose based on the horoscope?

Who invented the panettone? The Milanese have no doubts: they invented it and for love, among other things. The love is that of Messer Ulivo degli Atellani for the baker’s daughter, Algisa. Even the Swiss, however, have their say and come up with the legend of an ingenious scullery boy, Toni precisely, hence the name "Panettone" or "Toni's bread". Whatever its origin, we haven't stopped arguing about the panettone today: with hazelnut glaze, without candied fruit, with chocolate, without raisins, stuffed and enriched up to declared offenders who even prefer pandoro. We all agree on one thing: it is held on the radiator for half an hour before eating it. To try to put some order, here is the advice of a panettone by zodiac sign, to give as a gift or treat yourself!

Aries

Your zodiac sign is symbolically linked to the red color which is also the color of Mars, the planet that rules Aries. And since red is also the color of Christmas, don't we even want to put some in the panettone? Fortunately, one of the most popular variations of the dessert is that with berries which give it a beautiful amaranth color in the mixture.

Bull

Since you don't like arguing at all, especially at Christmas, you will get two panettone (at least): one traditional and one with chocolate chips instead of candied fruit … which is what makes you go back to the memories of when you were a child and you used to remove all the candied fruit with your little fingers. But do you know that February 3 is San Biagio and in the morning it would be traditional to eat a last slice of panettone to protect us from a sore throat? I remind you since you are the zodiac sign linked to this part of the body.

Twins

It will be the curious spirit or maybe it will be the irrepressible and mischievous desire to always do the "contrary bastian" but if there is a strangeness you are sure to get greedy. In Genoa there is a variant of the traditional panettone which is called "pandolce": it is without raisins and candied fruit but with pine nuts, the increasingly rare seeds typical of Liguria. What do you say, let's try it?

Cancer

In your case, sugars are never enough, especially at Christmas time when the greatest pleasure is having a snack in front of the fireplace with the sofa cover, socks and the TV that sends the same Disney cartoon you saw when you were a child. So I would say that your panettone can also hold an extra sweetness like the ai version marrons glacés with lots of chestnut cream. Then diet!

Lion

Did you know Leone that a panettone was created specifically for Pius XI around the end of the 1800s? It was shaped like a mushroom, very leavened and very high, so much so that a carriage was needed to transport it. Soft and above all regal because in your case even the Christmas cake is better than not going unnoticed. Obviously it is good that it comes strictly accompanied with bubbles that rebalance the taste of the dessert.

Virgin

The simplicity that you like to surround yourself with, even at the table, sometimes borders on minimalism. “Essential and pure” also applies to panettone: but how about trying it Piedmontese variant? It is quite low, without candied fruit and raisins but has (at least) a hazelnut and sugar glaze. It seems to me a good compromise between your "virginity" and the sneakiness of the typical dessert of the Christmas holidays.

Weight scale

When you manage to let your love for the more classic tradition run out of your way, dear Libra, you will gladly abandon yourself to the intoxicating pleasure of a slightly alcoholic flavor like that of panettone with limoncello. Because we know that if you are the sign in the constant search for balance, you are also the sign most attracted to opposites: a winter dessert and a cream that tastes like summer evenings.

Scorpio

Teasing is your strong Scorpio, even when it comes to the palate … Because you know that eros and food go hand in hand, right? Even in astrological symbolism. This is why I believe you can appreciate a truly creative variant of panettone, called 'ndujattone. A high quality baked product that respects the tradition … of Calabrian 'nduja! Spicy, just like you.

Sagittarius

The love for experimentation and the curiosity in mixing different flavors and distant origins is truly irresistible for you. Therefore? Even on the panettone it is possible to digress on the traditional theme: I propose a classic dough but with the addition of pistachio true Sicilian and some icing al White chocolate.

Capricorn

You really don't want to hear reasons, Capricorn. You are one of solid principles and a lover of traditions, even the culinary ones and you can't joke about panettone: you order it at Sant'Ambrogio (also known as December 7th) in the best pastry shop in the city and you can pick it up on the afternoon of the 24th by queuing up because this is also part of the tradition. It takes candied fruit, raisins, slow leavening and resting upside down after cooking. Indeed, you almost ask the baker for a small photo report!

aquarium

If there is one who is willing to go beyond traditions, it is you, dear Aquarius. So you take off the candied fruit yes – candied fruit no and open another one, even more sour and fierce: panettone or pandoro? Indeed, since you like to be a leader against the trend, you will be the leader of the faction of lovers of Pandoro. Always pastry, mind you, and maybe even enriched with sugars (as if it were needed) with an excellent homemade mascarpone cream.

Fish

Even with the legs under the table for you the storytelling (of the products) is invaluable … Nothing should be taken for granted and the impossible combinations remind you of the hindered loves of fairy tales. That's why I thought I'd suggest a really exciting mix of flavors like the homemade panettone with caramel and black Himalayan salt: when sweet and savory know how to find a magical and indissoluble bond.