The Milanese tradition, which later spread to other parts of Italy, dictates that the last slice of panettone should be eaten on the day of San Biagio, February 3. This practice is believed to offer protection against seasonal ailments and sore throats. Recipes for repurposing panettone have gained popularity on the internet and social media, prompting us to turn to renowned chefs for innovative ways to revitalize this iconic Christmas cake. Such as the Crostini di Panettone as an appetizer; or the Panettone Flan from renowned Chef Marchesi and of course the Budino or Bundt cake from Panettone! Buon Appetito!
Crostini di panettone con burro di avocado, salmone e tartufo
Ingredients:
130g avocado pulp; 100g butter; 12slices of smoked; salmon; panettone; avocado butter; grain; truffle; salt
pepper
Preparation:
For the recipe for panettone crostini with avocado butter, salmon and truffle, blend 130 g of avocado pulp with 100 g of butter and a pinch of salt and pepper. Cut 4 thin slices of panettone and cut 4 discs (ø 6-7 cm).
Toast them in the oven at 200°C for 2-3 minutes, then arrange 2-3 slices of smoked salmon, avocado butter, parmesan flakes and truffle slices on each.
Panettone flan - Gualtiero Marchesi (past recipe provided by Accademia Gualtiero Marchesi)
Ingredients for 4 people :
2 tablespoons orange juice, the zest of 1?2 orange, the zest of 1?2 lemon, 2 tablespoons Grand Marnier, 2 tablespoons sugar syrup, 300 gr. custard, 2 sheets gelatine, 20 gr. chopped raisins, 20 gr. citron, 20 gr. candied orange, 1 dl whipped cream, 100 gr. egg whites, 30 gr. sugar, 80 gr. crustless Gualtiero Marchesi panettone
Preparation:
Combine the citrus juice and peel, raisins and candied citrus, Grand Marnier and sugar syrup in a small saucepan, bring to the boil and reduce by half. Add half of the still-hot custard, the gelatine sheets and the citrus sauce, also hot. Leave to cool, then add the egg whites whipped with sugar and cream. Add the diced panettone, pour the mixture into the appropriate molds and leave them to harden in the refrigerator. Distribute the remaining custard onto individual plates, remove the flans from the molds and place one in the center of each plate.
Stelle dorate con crema
Ingredients:
Custard: 1 Kg one panettone; 200g fresh dates, peeled and chopped; 200g fresh cream; powdered sugar; 250
g milk; 50g sugar; 25g flour; 2 yolks; a vanilla pod
Preparation:
Cut the panettone into 2cm thick transversal slices, cut stars out of them with a pastry cutter, dust them with icing sugar and biscuit them in the oven at 200°C for a few minutes. Prepare the cream with the indicated ingredients and let it cool. Stir in the whipped cream and the dates, then serve with the golden stars in the oven.
Budino di panettone
Ingredients:
400 g panettone; ½ liter of milk; 3 eggs; 80 g sugar; 150 g cooking cream; Vanilla 1 pod; Butter to taste; Currants or red fruits to decorate
Preparation:
First we cut the panettone into rather large cubes and start preparing the cream: put the milk, sugar and vanilla pod in a saucepan and heat slowly on the heat, adding the cream and turning off so that it can cool.
Break the eggs and beat them well, adding them to the mixture, mixing carefully: at this point, add the panettone so that it soaks as best as possible. Separately butter 4 ceramic molds for baking in the oven and fill them with the mixture. Place in the oven and cook in a bain-marie for 45 minutes at 175°C, until the crust is nice and crunchy. Remove from the oven, let cool and garnish with currants and red fruits. Let's serve and enjoy!
Write a comment