Some time ago I was called to be a “private chef in villa” to make Panettone, a typical cake of the Italian Christmas tradition.
Our Customers
It was a couple of connoisseurs of art: she a sculptor, he a collector of works of art; both were curious about the preparation of the panettone. His wife organized a party for her 60 years and invited 10 friends who lived near Lucca to dinner.
Of course, I couldn’t say no to such an extravagant request.
Personally, I am a cooking classes instructor and a private chef for 10 years, and I prepare everything, absolutely everything, on the spot, from the start to the end.
Even dessert, which usually asks for a long time, is made from scratch.
In this particular situation, being the panettone, I just couldn’t.
Panettone is, in fact, one of the most difficult cakes of the Italian tradition and, in addition to this, it is also very long to prepare. To this must be added the leavening after hours.
In a nutshell, I warned my customers/guests that the private chef in the villa would arrive many hours earlier.
And so I woke up early, did the shopping for the evening’s menu, and headed for the Lucca countryside.
The surroundings of Lucca
are truly remarkable. Here you can find absolutely the best Tuscan countryside. In fact, not only are there the vines, the hills, the dirt roads, but a few kilometers away you can also enjoy a wonderful sea!
And it is in the Lucca countryside that my husband and I bought a stone house!
It is a holiday home and bed & breakfast: Dolce Vita! And this is where I run cooking classes (when I’m not called for home service).
Well, coming back to our panettone, once arrived at the villa, I made the panettone rise in a place that I didn’t know, waiting anxiously for it to grow. Then I baked it in an oven that I barely knew how worked. Yet, my dear, because of the recipe that you find below, you can rest assured. In fact, the panettone came out spectacular!
And Jennifer, our client, wrapped it in a beautiful yellow paper, one of the typical Tuscan ones, and then tied it with a very Christmas red ribbon.
I learned to make panettone from the maestro Giovanni Gandino, a few years ago. The recipe below is the fruit, revisited in part, of what I learned.
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- Panettone Cooking Class with Maestro Giovanni Gandino
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- Panettone Cooking Class: Maestro Giovanni Gandino and me
You can make infinite versions of Panettone: the most common is the classic one, with candied fruit and raisins, personally, my family prefers the version with chocolate chips.
Panettone Sweet Bread!
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FOR THE PRE-DOUGH
Ingredients
1/2 cup + 1 tbsp (60 gr) Manitoba Flour (A Canadian high protein content wheat flour, so very high in gluten);
2 tbsp (30 gr) lukewarm water;
3 tsp; 12 gr active dry yeast
Instructions
dissolve the yeast in the water; add the flour and mix all together. Leave to rise with the oven off with the door closed for 3 or 4 hours, or in any case up to doubling (if it is particularly cold, leave the oven light on).
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FOR THE DOUGH NUMBER 1
Ingredients
PRE- DOUGH
2 cups + 2 tbsp; 220 gr Manitoba flour
¼ cup + 3 tbsp; 100 gr water
3 tbsp; 60 gr sugar
2 egg yolks
6 tbsp; 60 gr unsalted butter
Instructions
Pour the ingredients into the standing mixer while it is running, one at a time, starting from the first on the list and waiting about 30 seconds between one and the other. Once it is completely absorbed, continue to knead for about 3-4 minutes. Leave to rise with the oven off with the door closed for 3 or 4 hours, or in any case up to doubling (if it is particularly cold, leave the oven light on).
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FOR THE DOUGH NUMBER 2
Ingredients
Dough Number 1
1 cup + 2 tbsp; 120 gr Manitoba flour
3 tbsp; 60 gr sugar
2 tbsp; 40 gr honey
3 tbsp + 1 tsp; 50 gr water
2 egg yolks
2 tsp vanilla extract
6 tbsp; 60 gr unsalted butter (softened)
3/4 cup + 1tbsp; 140 gr chocolate drops (OR 4 tbsp raisin + 4 tbsp candied orange/citrus zests)
Instructions
Pour the ingredients into the standing mixer while it is running, one at a time (except the chocolate drops or raisin zests), starting from the first on the list and waiting about 30 seconds between one and the other. Once it is completely absorbed, continue to knead for about 10 minutes. During the last minute add the chocolate chips (or raisin +zests). Pour the dough into Panettone mold.
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