This salty panettone stuffed with pumpkin, Trapanese cream and prawns it is ideal to prepare if you want to organize one party with a rich buffet and with simple flavors linked to tradition.
Ingrediants
- 1 gourmet panettone of 700 g
- 1 pumpkin
- extra virgin olive oil
- salt
- pepper
- datterino tomatoes
- 40 g of shelled almonds
- 250 g of cottage cheese
- basil
- 12 shrimp
- Amaretti biscuits
- Parmesan Cheese
This salty stuffed panettone is composed of a rich filling and come on Mediterranean flavors, typical of Italian cuisine. For the first layer we accompanied the crunchy macaroon crumbs and of flakes of Parmigiano Reggiano to a delicate one pumpkin cream. We made the cream by cooking the pumpkin in the oven and then passing it with the mixer, thus obtaining a homogeneous consistency without lumps.
For the second layer, however, we were inspired by the Sicilian recipe of pesto sauce in the Trapani’s style, to which we added the ricotta cheese, to make a tasty and delicate cream, easier to spread and more delicious to combine with panettone. To complete the layer with the typical flavors of the sea, we have added some fresh shrimp, simply sautéed with a drizzle of oil.
OTHER TASTY RECIPES: Panettone stuffed salty with lemon caviar and shiitake mushrooms, Panettone stuffed salty with quail eggs, turkey breast and chilli, Panettone stuffed salty with onion jam, cheeses and salmon, Panettone stuffed salty with confit tomatoes, burrata and anchovies
Watch the video of the Panettone filled with salty pumpkin, Trapanese cream and prawns, ideal to prepare if you want to create a menu based on simple flavors.
WATCH THE VIDEO OF THE GASTRONOMIC PANETTONE WITH PUMPKIN, TRAPANESE CREAM AND SHRIMPS
How to prepare: Panettone filled with salty pumpkin, Trapanese cream and prawns
Easy execution Preparation time 35 min Cooking time 1h and 10 min Servings 8 – 10
How to prepare: Panettone filled with salty pumpkin, Trapanese cream and prawns
Cut the panettone into 9 layers, horizontally, you will get 8 slices plus the cap.
Proceed with the preparation of the pumpkin cream: cut it into 4 parts, wrap it in aluminum foil and bake in the oven at 180 ° for 50-60 minutes.
After this time, extract the pulp with the help of a spoon and pour it into a bowl. Add extra virgin olive oil, salt, pepper, and blend with a mixer.
Now prepare the Trapani-style cream. Cut the cherry tomatoes in half, arrange them on a baking sheet lined with parchment paper, sprinkle with extra virgin olive oil and bake in the oven for 10 minutes at 180 °.
Meanwhile, toast the almonds in a pan and keep in a bowl.
Now assemble the cream: in a bowl, pour the ricotta, the cherry tomatoes, the oil, the basil, the salt and the pepper. Blend with a mixer then add the toasted almonds. Stir and set aside.
In a non-stick pan, sauté the shrimp for a few minutes. Now proceed to the composition of your gastronomic panettone. For the first layer, spread the pumpkin cream on a slice of panettone and crumble the macaroons on top of the cream.
Cover with flakes of Parmigiano Reggiano and close with two layers of panettone. On the second slice, spread the Trapanese cream and add the prawns.
Continue with two slices of panettone and repeat both layers with the same ingredients, ending with the cap. To serve the savory stuffed panettone with pumpkin, Trapanese cream and prawns, remove the cap and cut into 4 parts, from top to bottom.
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