Savoury Panettone
The third savoury panettone is a little puffier so it needs a few more Simply Recipes Panettoneminutes in the oven. Parmesan, Asiago, Gruyere cheeses. Kalamata olives, cremini mushrooms sautéed in truffle oil and truffle mushrooms in mixed truffle oil. Course ground pepper as well.
For those interested in making this I riffed off of this Simply Recipes recipe and the first comment in the comment section about swapping egg whites out for half the weight in milk.. although I added a little more milk. Also I reduced the sugar to 1 Tablespoon because it is savoury, but it needed a little sweetness:
I actually made two recipes and three loaves out of the two batches so there is some eyeball math in there.
I still rolled each out into a 12”x15” shape and spread the truffle mushrooms, cremini mushrooms sautéed in garlic, chopped Kalamata olives and Asiago (about a cup) to the first layer. Then I folded everything up as noted in the recipe and then rolled it out again to add another cup of grated Parmesan and Gruyere cheese and then folded it up again before putting them into the Panettone paper thingies. By the way… these are really crucial to use as they are formatted and perforated specifically for panettone. I just got mine off of Amazon because I couldn’t find any here in Calgary and they were super expensive… like $50 for a just few. So reach into your wallets kids if you want to make this this season.
