Savory Panettone Recipes: A Delicious Twist on a Holiday Classic
Panettone, the sweet, dome-shaped bread originating from Milan, Italy, is a staple during the Christmas and New Year holidays. Its light, airy texture and candied fruit studded within make it a delightful treat enjoyed worldwide. But what if we told you that panettone could be more than just a dessert? Enter the world of savory panettone, where this traditional sweet bread is transformed into a delectable canvas for savory flavors.
This blog post will explore the exciting possibilities of savory panettone. We’ll delve into why it works so well, offer tips for choosing the right panettone, and provide a variety of recipes to inspire your culinary creativity. Prepare to discover a whole new way to enjoy this festive bread!
Why Savory Panettone Works
At first glance, the idea of savory panettone might seem unusual. However, the inherent characteristics of panettone make it surprisingly adaptable to savory applications. Here’s why it works:
* **Light and Airy Texture:** Panettone’s open crumb structure is perfect for absorbing sauces and dressings, creating a moist and flavorful bite.
* **Slightly Sweet Base:** The subtle sweetness of the bread provides a beautiful counterpoint to savory ingredients, creating a balanced and complex flavor profile.
* **Rich and Buttery Flavor:** The buttery richness of panettone adds depth and richness to savory dishes, elevating them beyond the ordinary.
* **Festive Presentation:** Using panettone automatically adds a touch of elegance and festivity to any meal, making it perfect for special occasions or simply sprucing up a weeknight dinner.
Choosing the Right Panettone
Not all panettone are created equal, and choosing the right one is crucial for savory applications. Here are some factors to consider:
* **Quality:** Opt for a high-quality, artisan-style panettone. These typically have a more complex flavor and a better texture than mass-produced versions. Look for panettone made with natural ingredients and a long fermentation process.
* **Fruit Content:** While some candied fruit is acceptable, avoid panettone that are overloaded with it. Too much sweetness can overpower the savory flavors. Consider removing some of the fruit if necessary.
* **Flavor Profile:** Choose a panettone with a subtle flavor that won’t clash with the savory ingredients. Plain panettone is ideal, but those with a hint of citrus or vanilla can also work well.
* **Freshness:** Fresh panettone will have a softer texture and a more pronounced flavor. If possible, buy your panettone from a bakery that makes it fresh daily.
Savory Panettone Recipes: A Culinary Adventure
Now for the exciting part: the recipes! These savory panettone recipes showcase the versatility of this festive bread and offer something for every taste.
1. Savory Panettone Strata with Sausage and Spinach
This savory strata is a perfect brunch or dinner option, combining the richness of panettone with the heartiness of sausage and spinach.
**Ingredients:**
* 1 (750g) panettone, cut into 1-inch cubes
* 1 pound Italian sausage, removed from casings
* 1 onion, chopped
* 2 cloves garlic, minced
* 10 ounces fresh spinach, chopped
* 6 large eggs
* 2 cups milk
* 1 cup grated Parmesan cheese
* 1/2 cup grated Gruyere cheese
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil
**Instructions:**
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage from skillet and set aside.
3. In the same skillet, add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Add spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
4. In a large bowl, whisk together eggs, milk, Parmesan cheese, Gruyere cheese, thyme, salt, and pepper.
5. Add panettone cubes, cooked sausage, and spinach mixture to the egg mixture. Gently toss to combine, ensuring that the panettone is well-coated.
6. Pour the mixture into the prepared baking dish. Press down gently to ensure even distribution.
7. Bake for 35-40 minutes, or until the strata is golden brown and set. A knife inserted into the center should come out clean.
8. Let cool for a few minutes before serving. Garnish with fresh parsley, if desired.
2. Panettone French Toast with Prosciutto and Gruyere
A savory twist on a classic breakfast dish, this panettone French toast is filled with salty prosciutto and nutty Gruyere cheese.
**Ingredients:**
* 8 slices panettone, about 1-inch thick
* 4 ounces prosciutto, thinly sliced
* 4 ounces Gruyere cheese, thinly sliced
* 4 large eggs
* 1/2 cup milk
* 1/4 cup heavy cream
* 1 tablespoon Dijon mustard
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 2 tablespoons butter
**Instructions:**
1. In a shallow dish, whisk together eggs, milk, heavy cream, Dijon mustard, salt, and pepper.
2. For each slice of French toast, spread a thin layer of Dijon mustard on one side of the panettone. Top with a slice of prosciutto and a slice of Gruyere cheese. Place another slice of panettone on top to create a sandwich.
3. Dip each panettone sandwich into the egg mixture, ensuring that both sides are well-coated. Allow the bread to soak for a few seconds on each side.
4. Melt butter in a large skillet over medium heat. Cook the French toast sandwiches for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey.
5. Serve immediately. Garnish with fresh thyme or a drizzle of balsamic glaze, if desired.
3. Savory Panettone Bread Pudding with Mushrooms and Fontina
This comforting bread pudding features earthy mushrooms, creamy Fontina cheese, and the subtle sweetness of panettone.
**Ingredients:**
* 1 (750g) panettone, cut into 1-inch cubes
* 1 pound cremini mushrooms, sliced
* 1 onion, chopped
* 2 cloves garlic, minced
* 4 ounces Fontina cheese, shredded
* 4 large eggs
* 2 cups milk
* 1/2 cup heavy cream
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Add mushrooms and cook until softened and browned, about 8-10 minutes. Season with salt and pepper.
3. In a large bowl, whisk together eggs, milk, heavy cream, oregano, salt, and pepper.
4. Add panettone cubes and mushroom mixture to the egg mixture. Gently toss to combine, ensuring that the panettone is well-coated.
5. Pour half of the panettone mixture into the prepared baking dish. Sprinkle with half of the Fontina cheese. Top with the remaining panettone mixture and sprinkle with the remaining Fontina cheese.
6. Bake for 40-45 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean.
7. Let cool for a few minutes before serving. Garnish with fresh parsley, if desired.
4. Panettone and Smoked Salmon Crostini with Dill Cream Cheese
These elegant crostini are perfect for appetizers or a light lunch, featuring the delicate flavor of smoked salmon paired with creamy dill cream cheese and toasted panettone.
**Ingredients:**
* 1 (750g) panettone, cut into 1/2-inch thick slices
* 4 ounces smoked salmon, thinly sliced
* 4 ounces cream cheese, softened
* 2 tablespoons chopped fresh dill
* 1 tablespoon lemon juice
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* Olive oil, for brushing
**Instructions:**
1. Preheat oven to 375°F (190°C).
2. Brush panettone slices with olive oil and arrange on a baking sheet.
3. Bake for 8-10 minutes, or until golden brown and crispy. Let cool slightly.
4. In a small bowl, combine cream cheese, dill, lemon juice, salt, and pepper. Mix well.
5. Spread a thin layer of dill cream cheese on each toasted panettone slice. Top with a slice of smoked salmon.
6. Serve immediately. Garnish with extra dill sprigs, if desired.
5. Panettone Grilled Cheese with Caramelized Onions and Brie
A sophisticated twist on the classic grilled cheese, this version features the sweetness of caramelized onions, the creamy richness of Brie cheese, and the unique texture of panettone.
**Ingredients:**
* 8 slices panettone, about 1/2-inch thick
* 4 ounces Brie cheese, sliced
* 1 large onion, thinly sliced
* 1 tablespoon olive oil
* 1 teaspoon balsamic vinegar
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 2 tablespoons butter
**Instructions:**
1. In a large skillet, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until softened and caramelized, about 20-25 minutes. Add balsamic vinegar, salt, and pepper. Cook for 1 minute more. Remove from skillet and set aside.
2. For each grilled cheese sandwich, spread a thin layer of butter on one side of each slice of panettone. Place one slice of panettone, butter-side down, in a skillet over medium heat. Top with a layer of Brie cheese and a layer of caramelized onions. Place another slice of panettone on top, butter-side up.
3. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey.
4. Serve immediately. Cut in half, if desired.
6. Savory Panettone Stuffing with Pancetta and Sage
This savory panettone stuffing is a unique and flavorful alternative to traditional bread stuffing, perfect for holidays or special occasions. The pancetta adds a salty and savory element, while the sage brings an earthy aroma to the dish.
**Ingredients:**
* 1 (750g) panettone, cut into 1-inch cubes and left to dry overnight
* 4 ounces pancetta, diced
* 1 large onion, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1/2 cup chopped fresh sage
* 4 cups chicken broth
* 1/2 cup melted butter
* 1 teaspoon salt
* 1/2 teaspoon black pepper
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove pancetta from skillet and set aside, reserving the rendered fat in the skillet.
3. Add onion and celery to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more. Stir in sage, salt, and pepper.
4. In a large bowl, combine dried panettone cubes, cooked pancetta, and the onion-celery mixture. Pour chicken broth and melted butter over the mixture. Gently toss to combine, ensuring that the panettone is well-moistened but not soggy.
5. Transfer the stuffing to the prepared baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until golden brown and heated through.
6. Let cool for a few minutes before serving.
7. Panettone Pizza with Pesto, Roasted Vegetables, and Goat Cheese
Swap out your regular pizza dough for slices of panettone for a unique and surprisingly delicious pizza base! The pesto adds a burst of freshness, the roasted vegetables bring a touch of sweetness, and the goat cheese provides a tangy and creamy finish.
**Ingredients:**
* 1 (750g) panettone, sliced into 1/2-inch thick rounds
* 1/2 cup pesto
* 1 cup roasted vegetables (such as bell peppers, zucchini, and eggplant), chopped
* 4 ounces goat cheese, crumbled
* 2 tablespoons olive oil
* Fresh basil leaves, for garnish
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Brush panettone slices with olive oil and arrange on a baking sheet.
3. Spread a thin layer of pesto on each panettone slice. Top with roasted vegetables and crumbled goat cheese.
4. Bake for 10-12 minutes, or until the cheese is melted and the panettone is heated through.
5. Garnish with fresh basil leaves and serve immediately.
8. Savory Panettone Croutons for Soup or Salad
Transform leftover panettone into crispy and flavorful croutons to elevate your soups and salads. These croutons add a subtle sweetness and a unique texture to any dish.
**Ingredients:**
* Leftover panettone, cut into 1/2-inch cubes
* 2 tablespoons olive oil
* 1 teaspoon dried herbs (such as thyme, rosemary, or oregano)
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
**Instructions:**
1. Preheat oven to 350°F (175°C).
2. In a large bowl, toss panettone cubes with olive oil, dried herbs, salt, and pepper.
3. Spread the panettone cubes in a single layer on a baking sheet.
4. Bake for 10-15 minutes, or until golden brown and crispy, flipping halfway through.
5. Let cool completely before storing in an airtight container.
9. Panettone Bruschetta with White Bean Dip and Rosemary
Toasted panettone slices topped with a creamy white bean dip and a sprinkle of fresh rosemary create a delightful and elegant bruschetta. This appetizer is easy to prepare and perfect for entertaining.
**Ingredients:**
* 1 (750g) panettone, sliced into 1/2-inch thick rounds
* 1 (15-ounce) can cannellini beans, rinsed and drained
* 2 tablespoons olive oil, plus more for brushing
* 1 tablespoon lemon juice
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* Fresh rosemary sprigs, for garnish
**Instructions:**
1. Preheat oven to 375°F (190°C).
2. Brush panettone slices with olive oil and arrange on a baking sheet.
3. Bake for 8-10 minutes, or until golden brown and crispy. Let cool slightly.
4. In a food processor, combine cannellini beans, 2 tablespoons olive oil, lemon juice, garlic, salt, and pepper. Process until smooth and creamy.
5. Spread a generous amount of white bean dip on each toasted panettone slice.
6. Garnish with fresh rosemary sprigs and serve immediately.
10. Savory Panettone Monte Cristo Sandwich
Take the classic Monte Cristo sandwich and elevate it by using panettone bread! The slightly sweet bread is a perfect complement to the ham, cheese, and egg batter. This sandwich is great for brunch, lunch, or a special occasion.
**Ingredients:**
* 8 slices panettone, about 1/2-inch thick
* 4 slices cooked ham
* 4 slices Swiss cheese
* 2 large eggs
* 1/4 cup milk
* 1 tablespoon Dijon mustard
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 2 tablespoons butter
* Powdered sugar, for dusting (optional)
* Raspberry jam, for serving (optional)
**Instructions:**
1. Create four sandwiches by layering ham and Swiss cheese between two slices of panettone.
2. In a shallow dish, whisk together eggs, milk, Dijon mustard, salt, and pepper.
3. Dip each sandwich into the egg mixture, ensuring that both sides are well-coated. Allow the bread to soak for a few seconds on each side.
4. Melt butter in a large skillet over medium heat. Cook the sandwiches for 3-4 minutes per side, or until golden brown and the cheese is melted.
5. Dust with powdered sugar, if desired. Serve immediately with raspberry jam on the side, if desired.
Tips for Success
* **Don’t Oversoak:** When using panettone in recipes that involve soaking, such as strata or French toast, be careful not to oversoak the bread. Panettone is very absorbent and can become soggy quickly.
* **Balance the Flavors:** Remember that panettone has a slightly sweet flavor, so balance it with savory ingredients that have enough salt and umami.
* **Experiment with Different Cheeses:** Don’t be afraid to experiment with different types of cheeses. Gruyere, Fontina, Brie, and goat cheese all work well with savory panettone.
* **Use Fresh Herbs:** Fresh herbs like thyme, rosemary, sage, and parsley can add a bright and aromatic touch to your savory panettone dishes.
* **Get Creative with Toppings:** Don’t limit yourself to the recipes provided. Use these as a starting point and get creative with your own toppings and fillings.
Conclusion
Savory panettone is a delightful and unexpected way to enjoy this traditional holiday bread. With its light texture, subtle sweetness, and festive presentation, panettone can be transformed into a variety of delicious savory dishes. Whether you’re looking for a unique brunch option, an elegant appetizer, or a hearty dinner, savory panettone is sure to impress. So, this holiday season (or any time of year!), dare to venture beyond the sweet and discover the savory side of panettone. Happy cooking!