Panettone gastronomico - È sempre mezzogiorno - 07/12/2022

https://www.raiplay.it/programmi/esem... - Antonio prepares a great Christmas classic: savoury panettone, a savory version of the traditional panettone that has now become a traditional appetizer. After baking, the panettone is divided into discs to create many soft layers to be filled like sandwiches. The filling is the personal touch that characterizes this recipe. Antonio creates four unique ones: the first with mashed potatoes, provola cheese, and dried tomatoes; the second is perfect for children because it's made with cooked ham and ricotta; the third with swordfish, mayonnaise, and lemon; and the fourth with beetroot, salmon, and oranges. Once the entire panettone is ready, he decorates it with slices of bresaola and arugula. Ingredients: 450 g 400W flour, 10 g brewer's yeast, 160 g whole milk, 50 g sugar, 2 whole eggs, 1 teaspoon wildflower honey, 10 g fine salt, 80 g soft butter, 1 egg yolk, 20 g whole milk For the beetroot and orange filling 150 g robiola cheese, 20 g beetroot puree, 20 g grated cheese, 150 g smoked salmon For the ham filling 200 g ricotta cheese, 80 g cooked ham For the swordfish and mayonnaise filling 100 g plain mayonnaise, grated lemon zest, 2 pink peppercorns, 150 g smoked swordfish, 3 lettuce leaves For the potato and sun-dried tomato cream 200 g boiled potatoes 1 sprig of thyme 40 g chopped sun-dried tomatoes, 100 g sliced ​​provola cheese To finish: 3 slices of bresaola A handful of arugula Baking: 175°C for 45 minutes