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Pellegrino Artusi's recipe for Christmas


Pellegrino Artusi's Panettone Marietta,Italian christmas cake recipe with pictures of each preparation step.How to make

INSTRUCTIONS: making dough, shape and cooking panettone marietta step-by-step

christmas bells


make butter soft

make the butter soft in the micro waves oven at the lowest heat

it must be soft and a little creamy

soft butter

add eggs

add two yolks and one egg

blend them a little

blend butter and yolks

add milk

addslowly milk while stirring

Artusi says to add the flour slowly 

add flour


as soon as finished (stir well)

add sugar and salt to the batter

add sugar and salt

add yeast

and the leaven "stir the dough 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

a s you can see in the picture the dough becomes silky and separating from the pot

silky dough

flour candied flour

flour the candied fruits. In this manner they will not slip to the bottom

mix candied fruits with the batter and stir well

mixing with butter

mix candied and dough

for mixingwell candied fruits with the dough

grate a little of lemon peel for the flavor and stir again

grate lemon peel


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

batter in oven paper

sugar grains

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


panettone marietta

let the panettone Marietta cool in the oven, in this manner you avoid it to decrease

remove the oven paper

removing oven paper

panettone marietta inside

and merry Christmas to all!


 artusi's christmas cake

  artusi's christmas cake



artusi's christmas cake

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