Panettone (which means 'big bread') is a domed Christmas cake with dried fruits. Americans are most familiar with the light-textured Milanese panettone, sold in the U.S. during the winter holidays. But in Claudioıs hometown, there's another version that's prevalent throughout Liguria. Called Pandolce, this is denser than Milanese panettone and is filled with raisins, pine nuts, and candied fruits. Our recipe comes from Claudio's Aunt Alda. Delizioso!

3 packages of yeast [21 grams]
1-1/2 c. raisins
3-1/4+ c. flour
1-1/4 c. pine nuts
3/4 c. sugar
3/4 c. candied fruits
1 stick plus 2 T. butter, softened
milk (around 1/4 c.)
pinch of salt

Dissolve yeast in little bit of warm water. Make dough by mixing this with 3/4 c. flour. Form a ball and let rise in a warm place for several hours. (Tip: to help dough rise, lightly coat bowl with butter or oil, then put dough ball inside and turn to lightly coat dough. Loosely drape a damp dish cloth over dough and let rise. If you donıt have a draft-free spot in the house thatıs warm enough for dough to rise, slightly warm oven on low, turn off, and place dough there.)

Soak raisins in warm water. In another bowl, combine raised dough, broken into pieces, sugar, butter, raisins (drained & dried), pine nuts, fruits, and a pinch of salt. Start kneading. Add enough milk while kneading to obtain soft elastic dough. As it becomes manageable, youıll dump dough onto a table or flat surface and continue kneading, adding additional flour, in needed, to attain the right consistency.

Make a ball. Put in warm place for 3-4 hours to rise again. Shape into round bread loaf. Put on a flat pan, greased with butter.

Cook for 75-90 minutes in an oven thatıs not too hot, around 300-325š. Finished bread will be very dense and chockful of fruits.

Serve with a glass of Moscato dıAsti, Piedmont's beloved frizzante, fragrant dessert wine.

Back to Related Links