Unmissable in modern Christmas tables, the gastronomic panettone deserves the title of the most spectacular and effective appetizer! The trade offers salty panettone ready to be filled: in one of my previous videos, we saw how "it is easy to prepare salty panettone at home! So today we will discover how to fill it using light sauces, without eggs, milk, cheese and cold cuts!
Video of the Recipe
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Identity Card of the Recipe
- 194 KCal Calories per serving
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Ingrediants
For the fourth filling
- 1 tablespoon of extra virgin olive oil
- 30 g of mustard
- 1 pinch of salt
- 50 g of chickpea flour
- 160 ml of water
- 1 pinch of pepper
For the base and for the first filling
- 30 g of walnuts
- Q.b. of pepper
- Q.b. of salt
- 50 g of soy ricotta or tofu
- Cooked food: 150 g of pumpkin
- Homemade vegan food: 750 g of salty panettone
For the third filling
- A few leaves of lettuce or a gentle salad
- 50 g of gherkins
- 100 g of peanut butter
For the second filling
- 100 g of soy ricotta or tofu
- 100 g of avocado pulp
- 20 g of capers
- 50 g of dried tomatoes
Materials Needed
- Chopping board
- Serrated knife
- Spreads
- Cooking pan
- Knives
Preparation
- In this recipe we suggest the use of the salted vegetable panettone prepared previously. For details, consult the specific video recipe.
- Cut the vegan savory panettone into an even number of horizontal slices (8, in this case), starting with the cap.
- Prepare the first filling. Clean the pumpkin, cut it into small pieces and steam it or cook it in the oven. Season with salt and pepper and mash the pumpkin with a fork to obtain a puree. Start filling the panettone starting 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 the pumpkin puree, adding a few tufts of vegetable ricotta and a handful of walnut kernels.
- Cover with two more slices of panettone.
Did you know that
Between one layer of filling and the other, it is advisable to place two slices of salted panettone on them to obtain perfect and separate canapes. Those who wish, on the other hand, can stuff each single layer but, in that case, the canapes cannot be separated.- Prepare the second filling. Blend the dried tomatoes and mix the mince with the soy ricotta. Spread the soy ricotta on the third layer of bread, finishing with slices of avocado pulp and some capers. Cover the filling with two more slices of salty panettone.
- Proceed with the third layer of filling. Spread some homemade peanut butter on the fifth slice of panettone, and stuff with sliced gherkins and a few lettuce leaves. Cover with the sixth and seventh slices of panettone.
- Prepare the fourth filling. Mix the chickpea flour with water, salt and pepper. Pour a drop of oil into a pan, then add the batter and cook for a couple of minutes on each side. Cover with the lid, lower the heat and finish cooking for another 3-4 minutes. Spread the seventh slice of panettone salty with the mustard paste and stuff with the farfrittata. Close the salty panettone with the last slice.
- Place the panettone in the fridge for at least three hours before cutting and serving it, so that the bread is perfectly flavored.
- Cut the gastronomic panettone into triangular slices, first making a deep cross cut, then dividing each quarter in half.
Alice's comment - PersonalCooker
The gastronomic panettone that I have proposed is, of course, just an "idea: the combinations of fillings are truly countless! Any other examples? Try with mushroom sauce (prepared with cold sautéed mushrooms and vegan mayonnaise), or with guacamole sauce, cream of vegan cotechino (obtained by blending vegan cotechino or seitan with vegan mayonnaise) or risk the contrast with a sweet filling based on dehydrated fruit!Nutritional values and Health Comment on the recipe
The Vegan Gastronomic Panettone is a food that belongs to the group of appetizers.
It has a fairly significant energy intake, provided mainly by lipids, followed by carbohydrates and finally by proteins.
Fatty acids are mainly monounsaturated, complex carbohydrates and peptides of medium biological value.
The fibers are present in good quantities and cholesterol seems absent.
The Vegan Gastronomic Panettone does not lend itself equally to all diets; the portion should be moderate in case of overweight.
It is not recommended for the diet of but has no contraindications for the lactose intolerant.
It is accepted by the lacto ovo vegetarian and vegan philosophy.
The average portion is around 50g (95kcal).
