A gastronomic panettone weighing about 800 g
600 g of Robiola Osella
500 g of Mantua pumpkin
80 g of bresaola
A few porcini mushrooms in oil
A few baby spinach leaves
6 asparagus spears
A pinch of curry
80 g of mortadella
Pistachio pesto as required
5 long slices of smoked salmon
Pink peppercorns as required
Dill as required
Sage and thyme as required
A drop of extra virgin olive oil
Salt and pepper to taste B.
PREPARING THE PANETTONE
Cut the panettone into 11 horizontal slices including the top, which will be used as a “lid”.
Spread five slices thickly with Robiola Osella and fill them as follows:
1. Place the curried prawns on the first, alternating them with the asparagus.
2. On the second slice, alternate slices of bresaola, slices of porcini mushrooms and spinach leaves
3. Lay the slices of salmon on the third slice and flavoured with pink peppercorns and dill
4. Lay the slices of baked pumpkin on the fourth slice
5. On the fifth slice, add a few drops of pistachio pesto and finish with mortadella.
Build up the panettone, alternating filled slices with plain slices and cut it vertically into quarters to serve.
Keep it in the fridge until you are ready to serve, keeping the shape together with long skewers
SUGGESTIONS FOR PREPARING THE INGREDIENTS
Peel the pumpkin and remove the seeds, then cut it into 3 mm thick slices. Place them on a baking tray lined with ovenproof paper and flavour them with chopped sage and thyme, adding salt and pepper to taste, and drizzling with oil.
Bake in the oven at 190°C for 20 minutes, until the pumpkin becomes soft and golden.
Leave to cool.
Boil the asparagus in plenty of salt water, drain and cut into slices, leaving the tips whole.
Flavour the prawns with curry powder dissolved into a little extra virgin olive oil.