L'Antro dell'Alchimista


Ragged cuts of homemade pasta are coated in a prosciutto and cannellini bean-studded tomato sauce that's fragrant with celery, onions and garlic. With a touch of heat from crushed red pepper and a dash of sugar to round out the sauce's acidity, it's thickened with a bit of pasta water before it gets finished with a whirl of olive oil and a sprinkle of Parmesan cheese.


  • 450 grams strong flour
  • 80 grams sugar
  • 100 grams butter
  • 4 egg yolks
  • 60 grams milk
  • 130 grams water
  • honey
  • 10 grams malt (can be substituted in equal amounts with honey)
  • 4 grams yeast (fresh brewer’s)
  • salt
  • 1 vanilla pods
  • 1 teaspoon lemon
  • orange peel
  • candied fruit
  • raisins
  • chocolate chips


  1. 1Preparing the yeast starter:
  2. 2Dissolve 2 gr. of brewer’s yeast in 50 gr. of warm water, add 50 gr. of flour, and mix well (the mixture will be rather soft). Cover the container and let it rest for approximately 8 hours in a warm area.
  3. 3After this time, the starter will be full of air bubbles. Add an additional 50 gr. of flour and 50 gr. of water at room temperature. Combine well and set it aside to rest for an additional 6 to 8 hours.
  4. 4The result will be a starter full of air bubbles, ready to be used.
  5. 5
  6. 6First Kneading Phase:
  7. 7Dissolve an additional 2 gr. of brewer’s yeast in 30 gr. of water at room temperature.
  8. 8Add the yeast and water mixture to the starter with 200 gr. of flour, 50 gr. of sugar, 50 gr. of softened butter, 2 eggs, and 40 gr. of milk at room temperature.
  9. 9Knead the dough until it is uniform in consistency and allow it to rise until it doubles in size (approximately 2 to 3 hours).
  10. 10
  11. 11Final Kneading Phase:
  12. 12Add 150 gr. of flour to the dough with 50 gr. of softened butter, 30 gr. of sugar, 20 gr. of milk at room temperature, 10 gr. of salt, 10 gr. of honey, 10 gr. of malt (or 20 gr. of honey if you substituted), 2 egg yolks, the seeds of a vanilla pod, and the grated lemon and/or orange peel, if desired.
  13. 13Knead the dough thoroughly until it is uniform in consistency and elastic. Next, add the candied fruits, raisins, chocolate chips, or anything you decided to use.
  14. 14Combine well and knead the dough by hand on the work surface for a final time.
  15. 15Let the dough rest for 20 minutes, then shape the dough into a ball and place it in the appropriate panettone mold.
  16. 16
  17. 17Completing the process:
  18. 18Let the dough rise until it reaches the top of the mold (approximately 3 to 4 hours). If you wish, after the dough has risen completely and right before baking, make an incision in the shape of a cross, and place some butter in the incision.
  19. 19Bake at 180C for 40 minutes, or until a toothpick inserted in the center comes out clean, place two skewers in the cake and allow it to cool upside down, resting on the skewers.
  20. 20The next day, use white chocolate to ice the cake and chocolate shavings to decorate it.
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NutritionView more



Calories820Calories from Fat280
Total Fat31g48%
Saturated Fat17g85%
Trans Fat
Calories from Fat280
Total Carbohydrate120g40%
Dietary Fiber4g16%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.