- Panettone:
- 2 eggs
- 1 1/2 teaspoons salt
- 1/2 cup lukewarm milk
- 2 1/2 tablespoons lukewarm milk, or more as needed
- 1/2 ounce compressed fresh yeast
- 1 teaspoon white sugar
- 2 cups Italian-style tipo 00 flour
- 2 cups strong bread flour
- 1/4 cup lukewarm water
- 6 tablespoons butter, at room temperature
- Tuna Filling:
- 1 (3 ounce) can tuna, drained
- 3 tablespoons mayonnaise
- Tapenade:
- 1/4 cup sliced black olives
- 2 tablespoons extra-virgin olive oil
- 2 anchovy fillets
- 1 tablespoon capers
- Cheese Filling:
- 2 ounces cubed ham
- 3 tablespoons cream cheese
- 3/4 cup cooked shrimp
- 4 lettuce leaves
- 4 slices mozzarella cheese
- 3 slices prosciutto, or more to taste
- Beat eggs and salt lightly in a bowl.
- Stir 1/2 cup plus 2 1/2 tablespoons lukewarm milk, yeast, and sugar together in a bowl. Let stand until foamy, about 5 minutes.
- Mix tipo 00 and bread flours together in a bowl. Make a well in the center. Add beaten eggs and yeast mixture. Mix together with a fork. Add water and mix again to form a sticky ball. Knead butter into the dough a little bit at a time.
- Transfer dough to a floured work surface and knead vigorously until smooth, about 10 minutes. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place until doubled in volume, about 1 1/2 hours.
- Turn dough out on a floured surface. Stretch out one piece and fold it over the top. Repeat with another section of dough, working your way around the circle. Place dough in a paper panettone mold. Cover with plastic wrap and let rise in a warm place until dough reaches the rim of the mold, about 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Fill a baking dish with some water and place it on the bottom rack of the oven to keep the panettone moist as it bakes.
- Brush the top of the panettone with some milk and place the mold on a flat baking sheet.
- Bake in the preheated oven until a skewer inserted into the middle comes out clean, 40 to 45 minutes. Allow to cool on a wire rack for a few minutes. Pierce the side, near the bottom, with 2 long wooden skewers that will stick out the other side. Flip the panettone gently and set the skewers on the rim of a tall pot. Cool panettone upside down so it doesn't collapse, at least 5 hours.
- Mix tuna and mayonnaise together in a bowl until smooth. Blend olives, olive oil, anchovy fillets, and capers in another bowl until smooth. Mix cream cheese and ham together in a third bowl.
- Remove skewers gently from the panettone and slice lengthwise to obtain 6 slices, including the top. Lay the bottom slice on a serving plate; spread with tuna mixture. Cover with shrimp and lettuce. Press second slice on top; add third slice. Spread olive mixture on top and cover with mozzarella cheese. Press fourth slice on top; add fifth slice. Spread cream cheese mixture on top and cover with prosciutto. Cover with the top slice.
- Wrap panettone in plastic wrap and refrigerate for at least 1 hour before serving. Slice into wedges from top to bottom.
05/20/2018
recipepes.com
Savory Panettone, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
