Panettone di Laura

It is the time of year when, in the supermarkets, it is impossible to avoid the mountains of panettone, the traditional Italian Christmas cake.  But instead of settling for the industrial version, why not make your own. Ignore discussions of complicated baking techniques and try Laura’s straightforward recipe.

The recipe can be found in the book, Piatti Chiari, by Tiziana Falorni, the owner of Alla Piazza di Sopra in Filleto.   If you’d like a copy of the recipe book, it is available directly from the restaurant and in bookshops in Lunigiana. You can also buy it online at Amazon.it and other online booksellers in Italy

My thanks to talented pastry chef, Laura Razzoli, Tiziana’s daughter, for guiding me through the recipe and providing the photos.

panetonne di laura

Panettone di Laura

Ingredients

300g white flour
100g butter
80g sugar
80g sultanas
4 eggs
pinch of salt
12g bicarbonate of soda
20g dried yeast
80g grated lemon rind
200ml milk
 panettone ingredients

Preparation

  1. Mix the butter and the eggs together
  2. Slowly add small amounts of flour and milk to the mixture, mixing well each time
  3. Add the sugar, bicarbonate of soda, yeast, lemon zest and salt
  4. Knead the mixture for 30 minutes until the dough is smooth and soft
  5. Add the sultanas and knead until they are incorporated
  6. Place the dough in a clean bowl, cover with a piece of clingfilm and leave to rest until it has doubled in volume
  7. Tip the dough out on the work surface and gently stretch until it is slightly oblong
  8. Place in a buttered panettone case (available in baking shops and online)
  9. Cover with a piece of cling film to protect from draughts and leave to rest until the dough has risen to the top of the panetonne case
  10. Preheat the oven to 200 degrees centigrade and place a pan of boiling water in the bottom of the oven
  11. Put the panettone in the oven and after five minutes, with a sharp knife score the top of the panettone with a cross
  12. After a further ten minutes, lower the oven temperature to 180 degrees and bake for about 45 minutes.

 

Ristorante Alla Piazza di Sopra

Piazza Immacolata 11
Filetto, Villafranca in Lunigiana, MS
Telephone 0187 493796/Cell 349 8783364
Email allapiazzadisopra@libero.it
Website: www.allapiazzadisopra.com

Open Tuesday to Sundays for lunch and dinner.

Panettone di Laura appeared on Ciao Lunigiana on 14 December 2014.

 

Ristorante Alla Piazza di Sopra

About Ristorante Alla Piazza di Sopra

Alla Piazza di Sopra is located in the beautiful medieval square in the picturesque village of Filetto near Villafranca in Lunigiana. The restaurant offers an original and often unusual take on traditional dishes from Lunigiana, while using only the very best quality local ingredients. The recipes for many of the dishes served in the restaurant can be found in the cookbook, Piatti Chairi.

Alla Piazza di Sopra is a family affair, with mother and daughter, Tiziana and Laura in the kitchen, and daughter Chiara front of house. At busy times, other family members are on hand to help. But no matter how busy the restaurant, you will always receive a warm welcome and friendly advice on the day’s specialities.

Ristorante Alla Piazza di Sopra is consistently rated the top restaurant in the province of Massa Carrara on TripAdvisor.

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