Gastronomic Panettone - How to Fill a Salty Panettone

[Dialogue between Alice and Santa Claus]
Santa Claus: “Hello dear Christmas assistant. I need your favor. You who manage to do magic in the kitchen, would you know how to turn this sweet panettone into a delicious appetizer? "
Alice: "Of course yes: it's Christmas time and everything is easier." [with a snap of my fingers, I transform the sweet panettone into a salty panettone]
Santa Claus: “Can't you do better? I would like something even more delicious ”.
Alice [I turn to the "User]" This Santa Claus is really a glutton! So let's make his eyes shine and prepare an irresistible gastronomic panettone together ".

Video of the Recipe

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Identity Card of the Recipe

• 302 KCal Calories per serving

• Ingrediants

  • 1 teaspoon of chives
  • 100 g of tartar sauce
  • 100 g of cocktail sauce
  • 50 g of smoked salmon
  • 100 g of spreadable or robiola cheese
  • 50 g of cooked ham
  • 50 g of pate "of black olives
  • About 1 kg of salted panettone
  • Ready-made food: 100 g of prawns
  • 100 g of green sauce

  Materials Needed

  • Pastry board
  • Hacksaw knife
  • Spatulas
  • Bowls of various sizes
  • Spoons

  Preparation

  Please note
  To prepare this recipe we used a homemade salty panettone. To speed up the times, you can buy a ready-made salty panettone.

  1. Cut the salty panettone into 10 horizontal slices, trying to obtain as regular layers as possible.
  2. Start filling the panettone from the base. On a wide and flat plate or on a pastry board place the first slice of salty panettone (base). Fill the base with a generous layer of tartar sauce and cover with thinly sliced ​​cooked ham.
  3. Cover with 2 more slices of panettone.
  4. Now spread a couple of tablespoons of green sauce and cover with smoked salmon cut into strips. Cover with 2 slices of salty panettone.
  5. Now prepare the third sauce by mixing the ready shrimp, cocktail sauce and chives. Distribute the sauce directly on the panettone.
  6. Cover with 2 slices of panettone.
  7. Prepare the last sauce by mixing the olive paté with the robiola (or another spreadable cheese). Spread the cream on the panettone and cover with the last slice that will act as a "lid".
  8. Allow the gastronomic panettone to cool for at least 3 hours before cutting it into slices to form inviting single-serving snacks.
  
  
  

  Alice's comment - PersonalCooker

  [Alice talks to Santa Claus] "Here is Santa Claus: are you satisfied with the result? Is my gastronomic panettone greedy enough for your taste?
  Santa Claus: "Of course yes: I'm sure my elf helpers and my reindeer will be delighted!"

  Nutritional values ​​and Health Comment on the recipe

  The stuffed Gastronomic Panettone is a typical Christmas appetizer. It has a significant energy supply, mainly characterized by lipids and carbohydrates. Cholesterol is well present, while fiber does not represent a significant nutritional component. The stuffed Gastronomic Panettone is not a suitable food for diet against overweight and, in general, for the diet of those suffering from metabolic diseases. The average portion corresponds to about 30-35g (90-105kcal).