Savory Panettone with Béchamel and Prosciutto

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 Prosciutto

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

1. Start with the béchamel: in a large saucepan, melt the butter completely on low heat.
2. 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.
3. Add the milk – even if cold – and season with salt, nutmeg, and freshly ground black pepper.
4. Slightly increase the heat and cook, always whisking manually, until the béchamel begins to slightly thicken and becomes creamy.
5. Slice the Savory Panettone and prepare a cutting board with Prosciutto 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.