Pandoro gastronomico farcito con mousse da servire come antipasto per le festività.

Discover how to make a gourmet Pandoro with delicious sauces, mousse, and vegetables: a perfect appetizer for the holiday table. Here's my video explaining the recipe step by step, including ingredients, instructions, and tips for making the perfect gourmet Pandoro! ▬ Subscribe to this channel for free to never miss anything new! New video recipes every week. ▬▬▬▬▬▬▬▬▬▬ https://www.soniaperonaci.it/youtube ▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬▬ 00:00 - Pandoro Intro 00:12 - The Dough 00:48 - Dough 04:09 - Pandoro Formation 05:19 - Rising and Baking 05:51 - Fillings 06:52 - Cutting and Filling 08:53 - Ready Pandoro ▬ Also watch my latest video ▬▬▬▬▬▬▬▬▬▬ Gourmet Panettone ►    • Come fare in casa il classico Panettone ga...   ▬ Gastronomic Pandoro ▬▬▬▬▬▬▬▬▬▬▬ Ingredients for a 750g pandoro mold For the starter 50g 00 flour 50g Manitoba flour 100g milk 3.5g dried brewer's yeast For the dough 250g 00 flour 250g Manitoba flour 150g fresh whole milk 1 teaspoon acacia honey 40g sugar 2 medium eggs 150g butter + extra to taste For the surface and bowl 8 g salt Fillings Mortadella mousse 100 g Mortadella Bologna PGI 100 g ricotta cheese Base 40 g mayonnaise 80 g Mortadella Bologna PGI, sliced 1 handful of curly lettuce First layer 100 g Mortadella mousse 130 g Giardiniera salad 40 g mayonnaise Second layer 60 g Mortadella Bologna PGI, sliced 100 g Robiola cheese + 20 g chopped green olives 40 g mushrooms in oil 40 g mayonnaise Third layer 100 g Mortadella mousse 8 slices of grilled zucchini 1 slice of grilled eggplant 20 g artichokes in oil 1 tablespoon mayonnaise Fourth layer 60 g Mortadella, sliced g 60 g cream cheese + 1 tablespoon chopped herbs + pepper 40 g roasted peppers salad to taste 40 g mayonnaise ▬ Want to print the recipe for Gastronomic Pandoro? 🖨️▬▬▬▬▬▬▬▬▬▬ https://www.soniaperonaci.it/pandoro-... ▬ Gastronomic Pandoro Recipe ▬▬▬▬▬▬▬▬▬▬▬ In a bowl, combine the two flours, the yeast, and the milk. Mix to form a soft dough, cover, and let rise for an hour in the turned-off oven. Place the flours, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook; Turn on the mixer and add the two eggs, milk, and honey. Let the dough wrap around the hook, then add the butter. Add the salt, kneading for a couple of minutes. Take the dough and turn it out onto a greased surface; work it into a ball, place it in a greased bowl, and cover. Let it rise for 2 hours in the turned-off oven, then turn it out onto the surface, deflate it, and shape it into a ball again, which you will then place in the greased pandoro mold. Let it rise in the turned-off oven until it almost touches the rim of the mold. Preheat the oven to 175°C (350°F) and bake for 40 minutes, placing the rack on the lowest rack. Let it cool, turn it out, and place it on a serving plate. Cut out 8 slices and place them side by side. Place the mortadella and ricotta in the bowl of a food processor. Turn the machine on and blend. Divide the mixture in half. Spread mayonnaise on the base of the pandoro, arrange the mortadella slices and lettuce leaves on top. Take the first slice and place it on the base, then spread half of the mortadella mousse and sprinkle with the giardiniera. Spread the second slice with mayonnaise and place it on top of the first. Place the third slice on top of the second, spread the robiola cheese mixed with the chopped olives, and top with the mortadella slices and mushrooms. Spread the fourth slice with mayonnaise and place it on top of the third. Take the fifth slice, place it on top of the fourth, and spread the remaining mortadella mousse on top. Arrange the vegetables and artichokes on top. Spread the sixth slice with mayonnaise and then place it on top of the fifth. Place the seventh slice on top of the sixth and spread the cheese mixed with the chopped olives. Top with the mortadella slices, peppers, and a few lettuce leaves. Take the last slice, the eighth, and spread it with mayonnaise, then place it on top of the seventh slice to close it. ▬ My website and social media ▬▬▬▬▬▬▬▬▬▬ ★ 𝗥𝗜𝗖𝗘𝗧𝗧𝗘 ► https://www.soniaperonaci.it/ ★ 𝗜𝗡𝗦𝗧𝗔𝗚𝗥𝗔𝗠 ►   / soniaperonaci   ★ 𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞 ►   / soniaperonacilive   ▬ About Sonia ▬▬▬▬▬▬▬▬▬▬▬ Sonia Peronaci, founder of Giallozafferano in 2006 and the first "true food blogger in Italy," today pursues her two projects: ● https://www.soniaperonaci.it, the website where she continues to publish the photos and video recipes that made her famous and earned her the nickname "mother of food bloggers." ● The Sonia Factory, the space—part editorial office, part cooking school, and part event space—where you can see her in action, perhaps during a cooking show:   / soniafactorymilano   ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ © *Foodiesfaction SRL * For inquiries and information: [email protected] For info on the Sonia Factory: [email protected] #antipasti #natale #pandorosalato