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ITALIAN FOOD RECIPE

Panettone Marietta recipe

panettone marietta recipe

This recipe taken from the Pellegrino Artusi's recipes book, recipe n°604, is different from the traditional  panettone of Milano, but is an excellent and easy recipe for a Christmas cake: 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.

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BASIC INGREDIENTS

PASTRY FLOUR

typology

ARTUSI'S TRADITIONAL RECIPE

Conservation

POSSIBLE

season

CHRISTMAS

difficulties

AVERAGE


cooking time
Timetable

serving time         served

70 minutes (minimum)

cooking time clip artcooking

45 minutes

rest time rest

=

cooker clip artworking

20 minutes

suggested winesuggested wine: dessert wine

ingredients for 2 persons

common wheat FLOUR

oz 10+1/2

300 GRAMS

BUTTER

oz 3+1/2

100 GRAMS

SULTANA

oz 3,0

80 GRAMS

MINCED CANDIED FRUITS

oz 3/4

20 GRAMS

EGGS

3

3

SUGAR

oz 3+1/2

80 GRAMS

SALT

ONE PINCH

ONE PINCH

MILK

1 TABLESPOON

20 cc

LEMON PEEL FLAVOUR

cream of tartar

oz 1/3

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.

 

link to second part

Notes to the recipe: Panettone Marietta is an easy recipe for a Christmas cake.. 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!

panettone marietta recipe

  panettone marietta recipe

 

 

panettone marietta recipe

 

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