Panettone of Marble Recipe | Yummly
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Panettone of Marble

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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 flour (manitoba)
  • 80 grams sugar
  • 100 grams butter
  • 4 egg yolks
  • 60 grams milk
  • 130 grams water
  • honey
  • 10 grams malt ((replaceable in equal weight by honey))
  • 4 grams fresh yeast (beer)
  • salt
  • 1 vanilla (stick)
  • 1 teaspoon lemon zest (or orange grated, optional)
  • candied fruits (optional)
  • raisins (optional)
  • chocolate (drops, optional)
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    1. Dissolve 2 g of brewer's yeast in 50 g of warm water, add 50 g of flour, mix everything together (the dough will be rather soft) cover the preparation container and leave to mature for about 8 hours in a non-cold place. At the end of this time the chariot will be very relaxed and full of bubbles. Add another 50 g of flour and 50 g of non-cold water to this ripe chariot. Mix everything and leave to rest for another 6-8 hours. At the end of this new ripening time, the chariot will be again relaxed and highly alveolated.
    2. Dissolve another 2 g of brewer's yeast in 30 g of non-cold water. Add the yeast dissolved in water to the biga, 200 g of flour, 50 g of sugar, 50 g of soft butter, 2 yolks, 40 g of non-cold milk. Work the dough well in order to obtain a homogeneous mixture that will be left to rise in a warm place until doubled (about 2-3 hours)
    3. Add 150 g of flour, 50 g of soft butter, 30 g of sugar (I added 100 g) , 20 g of non-cold milk, 10 g of salt, 10 g of honey, 10 g of malt to the previous dough. (also only 20 g of honey), 2 yolks, the seeds of the vanilla bean and you also want to add grated lemon and / or orange zest at this point. Work for a long time until the dough is homogeneous and well strung, add the selected filling ingredients. Mix well and give a final handwork on the pastry board. Form a ball that will be put in a panettone mold (if you want to rest the covered dough for about twenty minutes before doing this, it helps the gluten net).
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    NutritionView More

    Sodium15% DV360mg
    Fat40% DV26g
    Protein29% DV15g
    Carbs39% DV118g
    Fiber16% DV4g
    Calories780Calories from Fat230
    Total Fat26g40%
    Saturated Fat15g75%
    Trans Fat
    Calories from Fat230
    Total Carbohydrate118g39%
    Dietary Fiber4g16%
    Vitamin A15%
    Vitamin C2%

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

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