WE SHIP ALL OVER EUROPE DIRECTLY FROM ITALY IN 72H BY AIR ✈️ TASTE THE TRUE FLAVOUR OF EMILIA ROMAGNA FOOD.

SAVORY PANETTONE with béchamel and Parma ham

December 01, 2023

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

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

  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 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.

 PANETTONE WITH PARMIGIANO REGGIANO BECHAMEL EMILIA FOOD LOVE

 






Also in Cookbook

Baked GNOCCHI
Baked GNOCCHI

June 12, 2024 0 Comments

The sense of smell is closely linked to memory. Just a light fragrance can take us back in time and remind us of the most important moments in our lives, but also the simplest ones in which we found happiness in the little things. A chat, a smile, and why not, even a dish with an unforgettable taste.


With our Baked Gnocchi recipe and its irresistible aroma of hot cheese freshly taken out of the oven, we want to offer you a dish to enjoy in relaxation or to share with the people you love, which will turn into a beautiful and unforgettable new memory.

View full article →

SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey
SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey

May 17, 2024 0 Comments

A recipe disputed among several European countries and famous worldwide, documented for the first time in Italyspecifically in Piedmontin the 1960s: it's Panna cotta, a dessert with an unmistakable texture and taste.


Our Panna cotta is a savory delicacy with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey. Balanced yet enveloping, rustic yet elegant: its taste alone would suffice to make it the star of the table, but thanks to the decoration with walnuts and rosemary, it's also a delight for the eyes.

View full article →

SOFT SAVORY CAKE with Parmigiano Reggiano
SOFT SAVORY CAKE with Parmigiano Reggiano

May 03, 2024 0 Comments

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.

View full article →