Panettone: An Italian Holiday Tradition (Free Italy Travel Advice)
By Robin Locker, MyMelange.net
When I first saw panettone,
I thought it was the ubiquitous fruitcake that you see around the
holidays. You know- the dense brick of a log that everyone
hates, but gets as a gift...and re-gifts it on down the line until they
find someone who either actually likes it, or decides it would best be
served as a festive doorstop.
Oh yes, that fruitcake.
But panettone, is better. Way better. I
saw Giada
make French toast out of it
{her recipe follows} and I was hooked! I should have figured
that anything shaped like a chef's hat, should be a darn good culinary
treat.
Panettone is traditional Italian bread, dare I say Christmas
Bread, eaten during the holiday season. Though it originated
in Milan, it has become more popular in Central and Southern Italy.
It can be eaten for breakfast with a big schmere of marscapone cheese.
Or enjoyed after dinner with a little Marsala wine.
Is your mouth watering yet?
I like it toasted with a little butter. Honestly, I love it
so much that you could probably rub it in the dirt and run it over with
the car a few times...and I would still eat it. Moaning and
groaning in my enjoyment of it the entire time.
It's that darn good!
There are several anecdotal legends floating around that describe how
the bread was discovered and named. They are probably untrue,
but they read well and are cute tales none-the-less, so I will share.
Story numero
uno: A 15th century
legend from Milan states Atellani created
the bread when he fell in love with the daughter of a poor baker named Toni. Atellani,
disguising himself as a baker, created the dough and added lots of
fruits to make the bread richer, thereby impressing the
girl's father. The Duke of Milan, gave his blessing
and a marriage took place, in the presence of Leonardo DaVinci,
and the new bread was then aptly named, Toni's bread, or Pane del Ton.
Story numero
due: This one hails from the
court in Milan. During Christmas one year, the court cook had
no dessert to serve. A kitchen boy whipped up some sweet
bread and everyone raved about it! The cook did not take the
credit, but rather gave it to the boy, whose name was of course,
Toni. Thus, the bread was named after him.
Some of the more popular names that we see here that make it
are Perugina and Bauli. {Editor's note: I
highly recommend buying your Panetonne from DItalia.com}
So, next time you're mulling over that fruit cake in the
supermarket, thinking it might the perfect gift for a neighbor, think
again.
Envision this: In true Christmas Vacation
fashion, that very dense
fruitcake might be lobbed in a fit of rage from the neighbors porch
next door, loudly crashing through the dining room window, sending
shards of broken glass flying through the air, some landing in the
homemade gravy, others piercing the skin of that perfectly cooked
turkey, while the whole family is gathered round the perfectly set
holiday table in the middle of saying grace.
Instead, please buy a panettone, for the window and ensuing
holiday debacle you save may be your own.
Giada's
Panettone French Toast
serves 6
1(1.1 pound; 500 gram) loaf panettone bread, baking paper removed
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
Powdered sugar, for dusting
Real maple syrup
Preheat the oven to 200 degrees Fahrenheit. Trim the bottom crust off
the panettone. Cut the loaf in half. Starting in the center,
and slicing outward, cut 3/4-inch thick slices. Cut each of
these slices in half again. This makes it easier to soak,
cook and flip!
In a large bowl, whisk the eggs until well blended. Add the cream,
milk, and sugar and whisk until well mixed.
Melt 1 tablespoon of butter on a large nonstick griddle over medium
heat. Dip 3 slices of panettone into the custard, turning to allow both
sides to absorb the custard. Grill the soaked panettone slices until
they are golden brown and firm to the touch, about 4 minutes per side.
Transfer the French toast to a baking sheet and keep them warm in the
oven. Repeat with the remaining butter, panettone slices, and custard.
Transfer the French toast to plates. Dollop the mascarpone atop each
slice. Lightly dust with the powdered sugar. Drizzle syrup over and
around the French toast and serve immediately.
Buon Appetito!
|
About
