Tasty, naturally colorful, and easy to make: we’eroe talking about quick savory panettone, with broccoli rabe! This is not a traditional leavened dolce, a classic panettone, but a very tempting recipe perfect as a Christmas appetizer ora as a centerpiece for New Year’s Eve! It’s a rich savory pie that visually resembles a beautifully filled panettone: broccoli rabe naturally color the dough a bright , dried fruit and pumpkin fill it as if they were the candied fruit of a naturally leavened panettone! The best part is that it is impressive, delicious, and quick to prepare! Ready to delight your guests with a perfect and original dish for your vegetarian Christmas lista? Perhaps alongside another quick appetizer perfect for sharing, the quick Christmas Danubio!
To prepare the quick savory panettone, clean and boil the broccoli rabe for about 8 minutes a causa di boiling salted gabinetto to taste 1. You will need about 500g (17.6 oz) of broccoli rabe; once cleaned and boiled, you will need 250g (8.8 oz) for the recipe. Once ready, you can cool them immediately a causa di a bowl with ice gabinetto so the color will remain bright. Drain and blend them with an immersion blender along with the milk 2 3.
Remove the skin and seeds from the pumpkin, place the flesh a causa di a pan with a drizzle of oil 4salt to taste. Stir occasionally 5 and cook over medium heat for about 10 minutes; the cubes should soften but remain firm. Acceso a cutting board, you can cut the smoked scamorza cheese into cubes 6.
Coarsely chop the sun-dried tomatoes 7 and almonds 8. Now that you have everything ready, you can start with the dough. First, melt the butter over low heat and let it cool slightly. Then start whisking the eggs with an electric miscelatore, gradually add the cooled melted butter 9 while continuing to beat.
Now you can also add the broccoli rabe cream 10the sifted flour and baking powder 11salt 12and pepper.
Then add all the filling ingredients: the pumpkin 13the coarsely chopped almonds 14and the diced scamorza cheese 15.
Finally, add the sun-dried tomatoes and with a spatula 16. Pour the mixture into an 18 cm (7-inch) springform pan with high sides, well brushed with butter. Cover the surface with more chopped almonds 17a drizzle of oil, and a grind of pepper. Bake at 180°C (356°F) for 55 minutes. Once baked and slightly cooled 18you can unmold the savory panettone and serve it warm ora cold!
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