Per finire il 2012 in bellezza: il panettone gastronomico

Panettone gastronomico blog

Questa sera il meteo prevede grandi cenoni, feste, ricchi premi e cotillons. Ma soprattutto cenoni, ammettiamolo: semplici o elaborati, di coppia o in compagnia, il cibo è sempre il principe del Capodanno.

E per quest’anno ho deciso di strafare, e provare a stupire con un panettone gastronomico interamente fatto in casa, a partire appunto dal panettone stesso. La ricetta è di Adriano di Profumo di Lievito, una garanzia in merito ai grandi lievitati. Il mio non è perfetto come il suo, vi avviso: complice forse l’ultima chiusura non stretta al punto giusto, è cresciuto in modo un po’ ineguale ma, sarà il “cuore di mamma”, per me è bellissimo (anche se somiglia un po’ la testa di un alieno da cinematografia anni ’80).

Per le farciture, leggete le note, dove troverete ciò che ho scelto io, ma naturalmente “de gustibus non ad libitum sputazzellam” (cit. Totò).

Con questa ultima ricetta dell’anno vi auguro di terminare il 2012 col botto e che l’anno nuovo vi porti ciò che desiderate.

BUON ANNO!

Panettone gastronomico farcito. Dall'alto verso il basso: gamberetti in salsa cocktail, prosciutto e maionnaise, tonno e carciofini, burro e salame e insalata russa.
Panettone gastronomico farcito. Dall’alto verso il bass, gli strati sono: gamberetti in salsa cocktail, prosciutto e maionnaise, tonno e carciofini, burro e salame e insalata russa.

E da abbinare, direte voi? Bollicine, bollicine, bollicine, perché sono perfette con gli antipasti (ma potete continuare a tutto pasto) e perché bollicina è sinonimo di festa.
Per me, quindi, l’abbinamento è con un Cuvée tradizione Caluso spumante DOC della cantina Ortolani.

PROSIT!

Panettone gastronomico
Print
Ricetta: Antipasto, lievitato
Cucina: Italiana
Autore:
Tempo di preparazione:
Tempo di cottura:
Tempo totale:
Porzioni: 1 panettone da chilo
Per le foto dei passaggi intermedi vi rimando al sito di Adriano, di cui trovate il link nella prima parte del post. Lui utilizza la dose per due panettoni da 750 g, io mi sono limitata ad utilizzare ⅔ della dose. Il tempo di preparazione indicato tiene conto anche di tutti i riposi
Ingredienti
  • circa 570 g di farina W 280 (oppure 100 g manitoba e 470 g di farina per pane e pizze con minimo 11% di proteine)
  • 220 g di latte intero
  • 12 g di lievito di birra fresco
  • mezzo cucchiaino di malto d'orzo (non l'avevo e io l'ho omesso)
  • circa 67 g di uovo intero
  • circa 26 g di tuorlo d'uovo
  • 40 g di zucchero
  • 8 g di sale
  • 80 g di burro
Procedimento
  1. La sera prima in una brocchetta o una terrina sciogliete 8 g di lievito in 200g latte tiepido, unite 100 g di farina, chiudete con la pellicola per alimenti e riponete in frigorifero a 5–6° C.
  2. Dopo 12 ore, trasferite il contenitore a temperatura ambiente. In un altro contenitore sciogliete il lievito rimanente (4 g) ed il malto (se lo avete) in 20 g di latte appena tiepido e mescolate con mezzo cucchiaio (abbondante) di farina. Al raddoppio (dopo circa 30'), unite i due preimpasti, i 67 g di uovo intero (è un po' più di un uovo) e tanta farina quanta ne basta per compattare la massa, con il gancio, a bassa velocità (se impastate a mano, vi consiglio di alternare il lavoro a mano a quello con le fruste).
  3. Unite 13 g di tuorlo con 20 g di zucchero, seguito a breve da una spolverata di farina e, all’assorbimento, i restanti 13 g di tuorlo con i restanti 20 g di zucchero ed il sale.
  4. Lasciate legare l’impasto, poi inserite gradatamente il burro morbido a pezzi piccoli.
  5. Impastate a media velocità, ribaltando di tanto in tanto la massa nella ciotola, fino a che l’impasto non si presenta ben liscio. Fate la prova del velo.
  6. Arrotondate la massa e lasciate raddoppiare a 28° C.
  7. Rovesciate l’impasto sul piano di lavoro con uno spolvero leggero di farina, stendete a rettangolo con un mattarello e date una sola piega a 3 (piegate il lato superiore fino a ⅔ ed il lato inferiore fino a coprire il tutto) . Ristendete a rettangolo ed avvolgete con i pollici senza serrare eccessivamente (qui il mio procedimento salta un passaggio rispetto ad Adriano, perché lui ha fatto due panettoni).
  8. Avvolgete a palla con una serratura media e trasferite nello stampo per panettone alto da chilo.
  9. Pennellate la superficie con poco albume, sigillate con pellicola per alimenti e fate lievitare a 28° C finché l’impasto non arrivi a due dita dal bordo (a me sono bastate 3 ore circa).
  10. Pennellate ancora con albume ed infornate a 170° C fino a completa cottura (circa 40-45’ – fate la prova stecco).
  11. Sfornate, infilzate la base con due ferri da calza e ponete a raffreddare a testa in giù.
  12. Il giorno dopo, ponete in frigo per una mezz’ora il panettone, tagliatelo poi a fette da 1cm circa di spessore, farcite come preferite, coprite con un altro disco e tagliate a triangoli. Poi ricomponete il panettone, scegliendo se ottenere di nuovo il panettone di partenza, o se farlo sfalsando i triangoli fra loro.
Note
Io ho scelto cinque farciture, quasi tutte umide, in modo da aiutare a mantenere la morbidezza del panettone. Ho scelto quindi tonno e carciofini, insalata russa, prosciutto e maionnaise, salame ungherese su un velo di burro e gamberetti in salsa rosa. Tutti i condimenti (salumi a parte) sono home-made: ho preparato una maionnaise di 7 uova (è assolutamente abbondante, ma mi serviva anche per altro), e poi l'ho suddivisa in 4 parti (una più scarsa): una l'ho arricchita di tonno e carciofini (sgocciolati e tritati al coltello), una di carote, patate, piselli (precedentemente tagliati a cubetti e sbollentati) e tonno per l'insalata russa, una di ketchup, senape e Courviosier per ottenere la salsa cocktail, poi finita con gamberetti sbollentati. Un'altra parte di maionnaise andrà invece a creare la farcitura insieme al prosciutto. Ovviamente potrete scegliere le farciture che più vi aggradano!

 Dal momento che il panettone ricordava davvero un alieno secondo lo stereotipo dei film anni ’80, ecco l’esito finale..

BUON CENONE A TUTTI, alieni e non!

Panettone gastronomico alieno blog

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