Italian cuisine

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ITALIAN RECIPES TRADITIONAL AND CREATIVE 

Photographed recipe: how to make Panettone Marietta, Artusi's recipe for Christmas

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

	make the butter soft in the micro waves oven at the lowest heat
it must be soft and a little creamy
	add two yolks and one egg
blend them a little
	Artusi says to add the flour slowly
melt slowly the butter while stirring
	as soon as finished (stir well)
add sugar and salt to the batter
	and the leaven "stir the compound at least half an hour making it neither too liquid nor too thick"
and without lumps, the butter perfectly melted
	you can reduce the time by using the whisk
as you can see in the picture the dough becomes silky and separating from the pot
	flour the candied fruits. In this manner they will not slip to the bottom
mix with the batter and stir well
	per  distribuirle in modo uniforme for distributing well trough the dough
grate a little of lemon peel for the flavor and stir again
	put in a baking pot. It must have a shape like a round bread
the oven paper is useful, moistened and squeezed to dry. Keep a 30% of the space free for the leavening
	on the top we have spread some sugar grains, the unique variation to the original Artusi's recipe, which forecasts sugar mixed with flour.
put in the preheated oven at F 400  (200 C) for 15 minutes, then reduce to F 350 (180 C) for the remaining time
	let the panettone cool in the oven, in this manner you avoid it to decrease
remove the oven paper
	and merry Christmas to all!