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.
Also in Cookbook
SOFT SAVORY CAKE with Parmigiano Reggiano
If we think of a cake, the first shape that comes to mind is a round one, maybe because originally cakes needed to resemble the moon as they were baked in honor of the Goddess Artemis, guardian of the moon. Today there are cakes of every shape, color, and flavor. Sweet ones, but also savory ones, like the protagonist of our recipe.
Our Soft Cake with Parmigiano Reggiano is a real Emilian delight, so - along with the King of cheeses - Parma Ham could not be missing. Delicious and beautiful, it captures both the eye and the palate: whether it's an ordinary day or a special occasion, together with the Soft Cake, you'll bring to the table the atmosphere of celebration.
PASTA with Parmigiano Reggiano cream and pumpkin
It is said that Marco Polo brought pasta to Europe on his way back from his journey through the Silk Road in Asia. However, although fascinating, this story has turned out to be false: pasta, in fact, was already known and consumed in 1000 B.C. by the Greeks and the Etruscans and has been part of our history since the earliest wheat crops.
Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our recipe with Parmigiano Reggiano cream and pumpkin is rich yet delicate, creamy, and enveloping. It is ideal with a type of pasta such as "calamarata" because it will allow you to collect all the sauce, as we are sure you won't want to leave anything on the plate.
Savory Parmigiano Reggiano muffins with olives and cherry tomatoes
Sweet or savory, muffins have conquered the world. Born in Europe, their origin is disputed among various countries, but often traced back to England in the 1700s. Much loved in America as well, muffins know how to satisfy every palate, as their recipe lends itself to many interpretations.
Our all-Emilian muffin could only be enriched by Parmigiano Reggiano, the inimitable King of cheeses which, together with olives and cherry tomatoes, gives us an enveloping and fresh flavor suitable for every season.