Enjoying Christmas in Italy with the in-laws on the Abruzzo coast and just tried something completely new for me: a savoury panettone (as pictured above).
It's super soft, fluffy and buttery, slightly sweet as a bread with cubes of the local spicy salame called ventricina as additions folded in.
Would work well with sun-dried tomatoes and/or olives etc IMO. Maybe also something with truffle.
Wish I was good at enriched doughs to try this out, but it's probably more the domain of the enriched dough specialists here and experimenters like Benny.
Interested to read what people think.
And the texture in the cut piece looks divine. Wish I had a piece!
Sue
Yes, the texture was very nice. It was so soft that it was impossible to cut it without slightly compacting it even when making an effort not to press down on the knife.
It was much loftier before cutting into it, even though it was in a lower and wider casing than the equivalent weight sweet panettoni. The one pictured was a 1kg panettone.
Have you made savoury ones Sue? It's it exactly the same process as for sweet ones?
No, I have not made a savoury panettone, but it does sound good!
And it looks like it is very tasty.
Paul
Maybe it's time for you to experiment with enriched dough?? I'm much more interested in this savoury panettone than the sweet version. Enjoy your time in Abruzzo!