Christmas 2020. A lunch with fewer people, a less dull table than usual, but always cheered up by the classic dessert of the Holidays: panettone. Never as this year could a few pieces remain … What to do? With an eye to the philosophy of “no waste” (no waste) we look for a way to recycle it, yes because nothing is thrown away from the panettone … indeed, it is possible to obtain gourmet dishes that are not too demanding and have a delicious taste. . This is demonstrated by two Venetian Top Chefs: Alberto Basso, with his Loison panettone sandwich with ginger and apricot and Cristopher Carraro with his Loison panettone crostino, pumpkin and ginger. Let’s get to know them better and discover their recipes.
ALBERTO BASSO
Chef and patron of the TreQuarti di Grancona restaurant in the suggestive Val Liona, in the province of Vicenza. Basso professionally grew up in the Portinari chef school then at the La Peca restaurant (two Michelin stars) to join the prestigious JRE association. In 2010 he opened the TreQuarti restaurant whose cuisine enhances the territory, adopts innovative techniques and aims at satisfying taste. Basso is also the promoter of “Le alture”, an annual event for the collection of waves to be allocated to a scholarship to support the training course of a young local chef.
Your recipe? An idea that to recover in an original way the leftover slices of the panettone that is proposed here with ham, yogurt, salad and mustard. A rolled sandwich that has become popular in many bars in the area. Ideal with an aperitif.
TRAMEZZINO PANETTONE WITH APRICOT AND LOISON GINGER
Ingrediants for 4 people 4 slices of Panettone Loison with ginger and apricot. 8 slices of Spanish cured ham 6 salad leaves 150 g Greek yogurt 3 teaspoons of Dijon mustard
Method Flatten the panettone slices with a rolling pin, trim the edges by removing the crust, thus creating rectangles. Incorporate the mustard into the yogurt and, after mixing well, spread this cream on the panettone slices. Place the salad leaves and finally spread the ham. With the help of cellophane, roll up the slice, thus creating a compact roll. Put the roll in the fridge for 10/15 minutes to make it firmer. When finished, remove the cellophane, cut the roll into large slices and serve
CRISTOPHER CARRARO
He began his career at a very young age. At the age of 18 she became head of the party in the starred restaurant Trussardi alla Scala in Milan with the chef Andrea Berton; later he collaborates with Don Lisander of Milan and Carlo Cracco. At 21 he decides to deepen his knowledge of him by going first to the United States and then to London. Back in Italy, he collaborates with multi-starred chefs including Antonino Cannavacciuolo and Enrico Bartolini. In 2017 he achieved his first star in the Michelin Guide. This is followed by the experience that Christopher remembers with immense pleasure: an internship at the iconic Noma in Copenhagen. In 2018 he realized his dream: in Bassano del Grappa he opened his Impronta Restaurant, where the kitchen, thanks to the suggestive glass window, turns into a stage where the Chef and his team are the protagonists.
Some Panettone is left over … Your ‘recovery’ recipe? A delicious finger food. I would define it as a “recovery dish” revisited with a touch of elegance, where the intense flavor of the pumpkin marries the lively taste of the truffle
CROUTONS OF PANETTONE, PUMPKIN AND TRUFFLE
Ingrediants for 4 people
1 Pumpkin Loison Classic Panettone Butter Black truffle, two slices on toasted bread, quality truffle sauce. Aromatic herbs (sage, thyme and rosemary) to taste Salt to taste Method Cut the pumpkin into 4 large wedges and put it in the oven for an hour at 180 ° C with oil, salt and rosemary Remove the pulp from the rind of the pumpkin and put it in a glass bowl with oil, pepper, salt and thyme. Crush and mix everything. Cut the panettone into slices, trim and divide into rectangular slices. Then toast them on the grill or in the oven. Slice the truffle. Plating On a serving dish arrange the toasted slices of panettone, with the help of two spoons form small quenelles of pumpkin cream and lay on the croutons. Complete with the truffle.
