Gastronomic panettone – the recipe from Cuoche ma buon

The gastronomic panettone, rich, majestic and inviting, is the savory version of the traditional sweet panettone. A good, delicious and soft pan canastra, a cross between brioche bread and breadcrumbs, with a neutral flavor that lends itself to sweet or savory fillings, with sauces, cheeses, cured meats, fish or vegetables. There are no limits to your imagination, you can wander in order to satisfy everyone's preferences. However, it is essential that each layer is spread with mayonnaise, sauce or cream cheese, to bind and hold the ingredients together and make the stuffed slice less dry.
Gastronomic panettone is a leavened product that you can choose to make from scratch at home, or buy ready-made.
Filling gastronomic panettone is not difficult, like preparing sandwiches.
Once cold, it is divided into discs to create many layers of stuffed sandwiches. Cut it into horizontal slices, making sure that they all have the same thickness, in order to make the final result as homogeneous as possible.
The filling is in alternate layers, taking care not to spread all the slices. If you stuff all the layers, the slices will be stuck to each other and cannot be picked up without getting your hands dirty.
The slices must be of an even number, because only in this way can the individual sandwiches be easily removed from the structure without destroying the rest. Then, we recommend leaving the base and lid without filling.
Equally important is finding the right thickness of the slices which, if too thin, will make the sandwiches too delicate.
Gourmet panettone is a playful appetizer when you are already sitting at the table, just look at it and you immediately feel like partying, ideal for sharing with many guests and for starting festive lunches. This leavened product is one of those good, spectacular, imaginative and colorful appetizers that will whet the appetite of adults and children alike.
A delicious table decoration that cannot be missed at Christmas and New Year as an appetizer or to enrich a buffet or an aperitif at any time of the year.
Making homemade savory gastronomic panettone seems difficult to make, but in the end it is just a very rich brioche bread. Just organize a day before serving it, to make it more compact. It is necessary to obtain a panettone mold: in fact, once cooked, the panettone must be skewered at the base and hung upside down until completely cooled so as not to deflate. With our advice you will get a perfect result even if you are not an expert.


Scope appetizer, aperitif, leavened products
Total time 1 not 5 minutes
  • 500 g Manitoba flour
  • 20 g grind or sugar
  • 250 ml whole milk
  • 100 g sourdough, refreshed or 40 g fresh yeast
  • 10 g sale
  • 150 g soft butter at room temperature
  • 50 g egg

It will also serve you

  • 1 yolk
  • 2 spoons of milk to polish the surface
  • burro q.b.

For the fillings

  • 200 g mascarpone or spreadable cheese of your choice
  • 100 g robiola or spreadable cheese of your choice
  • 100 g baked ham
  • 100 g Emmental cheese sliced
  • mayonnaise
  • 100 g salmon
  • 150 g raw ham
  • arugula qb
  • 1 boiled egg
  • 80 g tuna drained
  • 1 pomodoro
  • lemon zest to taste
  • orange zest to taste
  • pepe q.b.
  • sale q.b.
  • 1 paper panettone mold, 1 kg, or 2 500 g

  • transparent film to taste

  • brush

  • knife with long, sharp blade

  • Pour the sifted flour, sugar and yeast into a bowl or planetary mixer. Attach the dough hook and start the machine.

  • Add the eggs and mix at medium speed. Gradually add the milk, add the salt and finally the butter little by little. Wait for the butter to be completely absorbed before adding the rest. The dough should twist well around the hook, detaching from the sides of the bowl.

  • Work for about 2 minutes, increasing the speed a little. Proceed for a few more minutes until the dough is smooth and shiny.

  • Butter the work surface and turn the dough over. If you use the 500 g molds, divide the dough into 2. Work by hand making a few folds, form a ball, pipe and place inside the panettone mould.

  • Let it rest in the turned off oven for about 2-3 hours covered with cling film (if you use fresh yeast about 1 and a half hours will be enough) until it has doubled in volume. The dough should come close to touching the edge of the mold.

  • Meanwhile, place the egg yolk and milk you will need to brush the panettone in a bowl.

  • Once they have risen, brush the surface and, with a wooden skewer greased with butter, pierce the panettone in the centre, proceeding to the bottom. This operation will serve to give a more rounded and regular shape during cooking.

  • Bake at 170°C in static mode for 40-50 minutes on the level below the middle one of the oven.

  • Once finished, do a toothpick test to check for doneness and leave to cool outside the oven on a rack. Leave to rest overnight in a food bag or in the oven. The next day, unmold it and remove the paper that wraps it.

Subdivision of the panettone

  • Slice the panettone, starting from the base upwards. You will have to obtain an even number, in this case 10 discs, approximately 1 cm thick. Keep the cap aside, it will serve as a closure to cover everything.

  • It is important to find the right thickness of the slices: too thick will make the sandwich bulky and the layers of filling not very visible; if too thin, the sandwiches will prove too delicate and risk breaking.

  • Another fundamental aspect is the filling in alternate layers. If you stuff all the layers, they won't be able to be picked up without getting your hands dirty. Arrange the discs per pair in front of you in cutting order, you will obtain 5 pairs.

  • Take the first 2 discs (starting from the base) and place them on a serving plate. Fill them as if it were a sandwich: cover the base of the first disc with spreadable cheese, add 3 slices of cooked ham, 3 slices of Emmental cheese. At this point, spread the 2nd disc with cheese and close it like a sandwich.

  • Cut the already filled discs before overlapping the next pair. Make a cross cut to obtain 4 segments. Divide further until you have 8 segments in total. Continue in the same way with the remaining slices, varying the fillings.

  • Continue with another filling: spreadable cheese, lemon zest, 3 slices of mortadella and close like a sandwich.

  • Make a tuna and mayonnaise cream and spread it. Add the finely chopped hard-boiled egg and the sliced ​​tomato. Add salt and pepper to taste and make a sandwich.

  • Continue with another filling: mayonnaise, 3 slices of raw ham and some rocket leaves and make a sandwich.

  • Continue with another filling: spreadable cheese, citrus peel, 3 slices of salmon and a handful of pepper. Finally, place the cap which will only be decorative and will not be filled.

  • The gastronomic panettone is ready! Before serving it, we recommend covering it with cling film and letting it rest in the refrigerator for at least 2-3 hours so that the flavors blend and the structure becomes compact. Take it out of the fridge 20 minutes before serving it.

Prepare the gastronomic panettone the day before and wait until the following day to fill it. Once made it would be too soft to cut.
We give you some ideas for filling gastronomic panettone:

  • cream cheese, cooked ham, Emmental cheese
  • mayonnaise, canned tuna, chopped hard-boiled eggs, sliced ​​tomato
  • mayonnaise, smoked swordfish, mashed boiled potatoes
  • mascarpone, lemon zest, mortadella
  • mayonnaise flavored with mustard, roast beef, caramelized onion
  • mayonnaise, loin eggs
  • mayonnaise, raw ham, rocket
  • mortadella, pistachio pesto
  • cream cheese, smoked salmon, chives
  • robiola, bresaola, rocket
  • mayonnaise, provola, sweet salami
  • mayonnaise, cooked ham, artichokes
  • pink sauce, shrimp
  • Russian salad, cooked ham
  • avocado guacamole, salmon
  • mousse with cream cheese, olives
  • ricotta mousse, mushrooms
  • cream cheese, walnuts, gorgonzola, radicchio


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