Gourmet Panettone filled with Ghiotto and Artichokes and tuna fish
Preparation time: 60 minutes
- 250 g. flour
- 15 g. brewer’s yeast
- 35 g. of extra virgin olive oil
- 12 g. of butter
- 7 g. of sugar
- 125 ml. of milk
- 7 g. of salt
- 2 Ghiotto (mushrooms with tuna fish) tins of 160 g.
- 2 artichokes and tuna fish tins of 160 g.
Mix all the ingredients to make a gourmet “panettone” in a dough kneading machines until elastic dough is obtained. Roll the dough in a ball shape and put it in a 250gr. panettone cake mould. After the dough to rises double in volume put it in oven for 14 minutes at 180 degrees. Take it out of the oven and allow it to cool
Use a mixer to prepare creams with the Ghiotto and artichokes and tuna fish.
Cut the panettone in disc shape; fill every slice with the two creams. Put in the fridge for half an hour before serving.