PANET’OLIO ANDRIESE

Apulian wine pairing

Apulian sweet wines can also be made by drying on the vine, with the possibility to range among grape varieties vinified to raise the sugar level as it happens for the Primitivo di Manduria Natural Sweet  that was the first CGDO of Apulia.

INGREDIENTS

FIRST DOUGH

  • 00 Italian flour Kg 1
  • Mother yeast gr 200
  • Water gr 400
  • Egg yolk gr 300
  • Extra virgin olive oil gr 400
  • Sugar gr 50

 

METHOD

Must rise for 12 hours

 

INGREDIENTS

SECOND DOUGH

  • First dough gr 2450
  • Flour 0 gr 300
  • Water gr 100
  • Yolk g 200
  • Extra virgin olive oil gr 400
  • Candied olives gr 300
  • Candied figs gr 300
  • Salt gr 30
  • Natural flavours
  • Vanilla pod
  • Orange zest

METHOD

Let it rest for 60 minutes and cut it into pieces of 1 kg – put it in the appropriate ramekins and make rise for 7 hours, then bake at 170° for 60 minutes.

HISTORICAL OUTLINES

There is no doubt about it: panettone is and remains Milanese. But Italy is made up of a gastronomic culture in which interpretations are the protagonists.

To represent innovation in the wake of the traditional Mediterranean diet, here is this recipe in which there is no butter but everything is made with extra virgin olive oil, the Apulian excellence.

Author

Pastry Chef Giuseppe Paparusso

 

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