ITALIAN
RECIPES TRADITIONAL AND CREATIVE
 Recipe: Ingredients
and doses of Panettone
Marietta, Artusi's traditional recipe for Christmas.
This recipe taken from the
Pellegrino Artusi's recipes book, recipe n°604, is different from the
traditional panettone of Milano, but is excellent and easier to do: try
it! We made some changes to the original recipe regarding the time of
cooking due to our modern technology... It takes its name from the Artusi's
cook, Mrs Marietta, the inventor of this sweet.
| BASIC
INGREDIENTS |
FLOUR |
| typology |
ARTUSI'S TRADITIONAL RECIPE |
| Conservation |
POSSIBLE |
| season |
CHRISTMAS |
| difficulties |
AVERAGE |
 Timetable
served |
70 MINUTES HOURS (minimum) |
cooking
 |
45 MINUTES HOURS (minimum) |
working  |
20 MINUTES HOURS (minimum) |
 suggested wine:
dessert wine
|
ingredients for persons |
| FINE FLOUR |
oz 10+1/2 |
300 GRAMS |
| BUTTER |
oz 3+1/2 |
100 GRAMS |
| SULTANA |
oz 3,0 |
80 GRAMS |
| MINCED CANDIED FRUITS |
oz 0,70 |
20 GRAMS |
| EGGS |
3 |
3 |
| SUGAR |
oz 3+1/2 |
80 GRAMS |
| SALT |
ONE PINCH |
ONE PINCH |
| MILK |
1,5 TABLESPOON |
20 cc |
| LEMON PEEL FLAVOUR |
|
|
| cream of tartar |
oz 0,35 |
10 GRAMS |
| SODium BICARBONATE |
1 TEASPOON |
5 GRAMS |
| INSTEAD THE LAST TWO INGREDIENTS YOU CAN USE THE
CHEMICAL LEAVEN, THAT CONTAINS EXACTLY BOTH INGREDIENTS ALREADY MIXED. |
Notes to the recipe: Panettone
Marietta is not a difficult recipe. However made with quite the same
ingredients of the more famous panettone of Milan, it requires much less
leavening phases and the result is amazing. In the ingredients table you find
the traditional ingredients. You can use chemical leaven with a very good
result. Try to make it and don't worry about the result: it will be good!
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