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Italian Panettone al Genovese basso: The Italian Christmas bread from Liguria. Everyone knows panettone, the airy high cake, which is eaten in Italy during the holidays. That Panettone is originally from Milan and has been made since Roman times. Indispensable during Christmas, in every house there is certainly one on the table. However, the Ligurian region has a variant on this, which is often made at home. Filled with nuts, candied fruit and raisins. It is easier to make with a slightly crunchier texture. Perfect for the upcoming Christmas season!
The Italian Christmas bread!
If you googled this bread you might also find it under the name: pandolce basso Genovese. That is from the city of Genoa. And for those who paid attention during our trip through Italy, yes, pesto al Genovese also comes from here. A city with quite a few classic Italian recipes to its name. Where the panettone is really a big job to bake, this is a lot easier recipe!
The delicious bread is filled with countless crunchy nuts and delicious candied fruits. You can sometimes find this tasty treat at the local supermarket, but if not, you can certainly go to wholesalers or online stores. The combination of the rich flavor of the nuts and the sweet, juicy fruits makes this bread a real treat for all gourmets.
It is an ideal option to pamper yourself or your guests during a special occasion or simply as a delicious treat at any time of the day. Try it today and enjoy the flavor explosion of this bread packed with nuts and candied fruits.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Italian Panettone al Genovese basso
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Ingredients:
- 150 gram flower
- 300 gram Manitoba flower - for sale online
- 150 gram boter
- 150 gram raisins
- 150 gram sugar
- 75 gram mixed nuts
- 50 gram candied fruit
- 2 eggs
- 2 tl fennel seed
- 1 el honey
- 1 orange
- 15 gram baking powder - 1 bag
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Grab a bowl and mix in the raisins, nuts, candied fruit and fennel seeds and mix well.
- Melt the butter in a pan. Squeeze the orange (keep the juice).
- Take a mixing bowl and add the two types of flour, sugar, honey, two eggs, melted butter, orange juice and baking powder. Mix this with a wooden spoon and then continue by hand until a nice ball of dough forms.
- Place the dough ball on the counter and sprinkle the mix of nuts, etc. over the dough. Knead the dough further by hand and add the nut mix little by little so that everything is well distributed throughout the dough.
- Make a flat ball to form the shape of the panettone and cut a large triangle into the top of the dough with a knife. Take a baking tray and cover it with baking paper. Place the panettone on top and bake in the oven at 180 degrees for about 1 hour.
- Use a setting on the oven so that both the top and bottom of the panettone get heat.
- Check with a skewer whether the panettone is ready. If no dough sticks to it, it's done! Let it cool down a bit and then:
- Delicious bites!
This Blog “Italian Panettone al Genovese basso“ is a contribution of Tim from La Cucina Di Tim. We virtually cross with him through Italy and have already visited a lot of beautiful places. And very nice to know: the journey is far from over! In the coming period we will therefore discover many more beautiful Italian classics. A few easy and tasty recipes include:
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
Italian Panettone al Genovese basso recipe
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