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
25 slices of Parma ham
34 fl.oz - 1 l fresh whole milk
3.6 oz - 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.
Also in Cookbook
PICI cacio e pepe
When we first introduced you to our Tuscan pici, we immediately recommended trying them with Cacio e Pepe—so in a way, we made a promise. And today, we’re here to keep it.
This classic Pici Cacio e Pepe recipe is wonderfully simple to prepare. Its success lies in the extraordinary and unforgettable flavors of just three ingredients: pasta, Pecorino cheese, and black pepper. Its preparation is an opportunity to be enveloped in the scents and warmth of Tuscan cuisine, in absolute (and precious) relaxation.
PIZZA with yellow datterino tomato puree, olives, and grilled eggplant
There are few dishes as beloved as pizza. Since its first appearance on our planet, it has been such a success that it has captured the curiosity not just of chefs, but also of scientists who are now exploring the best way to send it to the uncharted depths of space.
Preparing our pizza with yellow datterino tomato puree, olives, and grilled eggplant doesn’t require a degree in astrophysics, but we can certainly call its flavor “out of this world.”
SMILE PIZZA with mortadella, mild provolone, lamb's lettuce and balsamic vinegar
The name of our new recipe hides — in plain sight — the wish we want to extend to all of you: we hope to bring to your homes, along with the taste and colors of this fun pizza, many smiles and moments of serenity.
Our Smile Pizza with mortadella, mild provolone, lamb’s lettuce and balsamic vinegar is a delicious reminder of the magical power of this simple, natural gesture. A smile is powerful enough to chase away negativity and ease your worries.