SAVORY PANETTONE with béchamel and Parma ham
The origin of traditional Panettone is told by many legends, but it remains shrouded in mystery, just like the birth of its savory version. However, we know that on the festive tables of December, full of food and dressed for celebration, in the 1970s and 1980s, there was one great protagonist: the Gastronomic Panettone. It was loved, admired, enjoyed, and photographed, because besides being delicious, it always knew how to capture attention. Years and decades have passed and for a while it seemed to hide from the spotlight, but - as often happens with unforgettable dishes - it returned to its place, and that place is the center of the table, at Christmas (but not only).
Our Savory Panettone with Parmigiano Reggiano cheese can become the perfect base for an elaborate Gastronomic Panettone, but what we want to offer you is a simpler idea, equally flavorful and appetizing. A quick recipe to prepare with a smile, knowing that you can spend even more time with your friends and family or devote yourself to the things you love because, in our view, this too is a beautiful Christmas gift.
Ingredients
1 savory panettone with Parmigiano Reggiano Emilia Food Love
1L fresh whole milk
100 g of fresh butter
4 flat tablespoons of white flour type "00"
25–30 artichokes in oil
½ teaspoon of nutmeg
Black pepper in grains
Salt
Method
- Start with the béchamel: in a large saucepan, melt the butter completely on low heat.
- Pour all the flour at once and whisk by hand for about a minute in order to dissolve any lumps and to obtain a homogeneous mixture.
- Add the milk – even if cold – and season with salt, nutmeg, and freshly ground black pepper.
- Slightly increase the heat and cook, always whisking manually, until the béchamel begins to slightly thicken and becomes creamy.
- Slice the Savory Panettone and prepare a cutting board with Parma Ham and artichokes in oil: serve everything together with the warm béchamel.
Tip
For a nuanced taste, you can replace the artichokes with Emilia Food Love Vegetable Mix in oil and add a few 24 months Parmigiano Reggiano flakes.
Aussi dans [[titre]]
PAN PIZZA with peppers and cherry tomatoes
So many ways to define it, but only one unforgettable taste. Pan pizza, known as padellino pizza, or Piedmontese pan pizza, is unmistakable with its round shape, crispy crust, and soft, fluffy dough. Born in Piedmont, it has reached every corner of the globe—and it’s not stopping anytime soon.
Our pan pizza with peppers and cherry tomatoes is easy to prepare. We’ve got the base covered; all that’s left for you is to add the fresh toppings and enjoy every delicious bite.
AUTUMN BRUSCHETTA with extra virgin olive oil
Rustic and with humble origins, it tells a story of necessity and sharing. It is said that bruschetta was born from the need to make bread last when it was scarce, but today, it's one of the most beloved and versatile appetizers.
A dish for all ages, all tastes, and all seasons, but we imagine it with the colors, flavors and atmosphere of autumn.
PINSA with mortadella, pecorino cheese, and balsamic dressing
It is said that its name comes from the Latin verb “pinsère” which meant “to stretch”, and indeed the traditional and characteristic shape of pinsa is just that: stretched. Similar to pizza, but very different in both shape and flavor, pinsa is made through a long leavening process, a mix of flours, and a dough rich in water that gives it extraordinary digestibility.
Our pinsa with mortadella, pecorino, and Goccia Nera balsamic dressing is a colorful and flavorful delight, genuine and nutritious, that will win over both adults and children.
