Salty gourmet panettone Quick and easy recipe | SIMPLE QUICK
Salty gourmet panettone: the base of the panettone ready to be filled (pan canasta) has been on the market for a few years; once filled, this panettone is perfect as an appetizer at Christmas and for the New Year's Eve dinner, very often it is also found in party buffets and children's parties and despite its young age it is already very popular.
Some try their hand at preparing the dough too, but we at SempliceVeloce choose the easy way out ... so we buy a nice Motta gastronomic panettone or Balocco.
Ingredients for 8/10 people
- 1 ready-made gourmet panettone
- mayonnaise (preferably with yogurt)
- 1 pack of ready-made Russian salad
- 3 slices of smoked salmon
- 1 slice of cooked ham
- 2-3 tablespoons of caviar
- a few leaves of salad
- 1 packs of simple spreadable cream (like Philadelphia in tray
- 1 pack of pre-cooked shrimp in brine
How to prepare the salty gourmet Panettone
How to fill the salty gastronomic panettone: remove the outer paper of the panettone being careful not to break it, leave the plastic base that will serve as a guide to cut all the discs that will make up the slices of the gastronomic panettone. Use a long blade knife (the one for bread) and cut the slice by placing the knife blade horizontally on the plastic base
Repeat the operation for all the slices (you will have to cut 9 in total - 8 will be used for the 4 layers to be stuffed and the ninth disc is the one at the base that it is better not to eat)
After cutting all the slices, I recommend you do not mix them but try to keep the same position as the uncut panettone, at this point you can start filling the lower layer always using the saucer / base that you find in the package (a tip: leave the first slice empty - I didn't do it and I regretted it later, because the bottom part of the panettone is generally scorched or very bitter, better to leave it as a base without eating it), another advice that applies to all the layers is to let a little filling come out on the side of the panettone to give color in practice it doesn't have to be very clean on the outside!
The first layer I stuffed with Philadelphia and salmon (an alternative can be mayonnaise) cover with an empty slice, take these 3d discs that will form the base (disc at the base + the 2 discs with the first filling) and place them already on the platter,
put an empty disc in the plastic saucer present in the package and proceed with the second layer that I stuffed with Jocca and caviar (alternative butter and caviar). Cover the filling with an empty slice. Place this layer on the other discs already present in the serving dish
Put another empty disc in the plastic saucer and create the third layer that you are going to stuff like this: with Russian salad and a slice of cooked ham, cover with an empty disc
and add another disc that you are going to stuff with mayonnaise, shrimp and pepper, when you use creamier textures like mayonnaise you can also avoid the passage inside the plastic saucer as it will be easy to fill, I used the saucer piercing the layers that had the Philadelphia which is denser and smearing the underlying discs could move too much.
Put the last slice on the filling and then the "hat" of the panettone, at this point cut 4 slices along the entire length of the layers (as when cutting an apple into 4 slices) be careful to sink the knife well into all the layers and looking from above, a cross must be formed. Serve yours Salted Gastronomic Panettone.
For the wine pairing I consult the site: www.vinit.net
Salty gourmet panettone