Pandoro and panettone they have kept us company throughout the Christmas period and it seems that one of the latest trends is that of consume these sweets also outside of holidays. But what to do with the leftover panettone and pandoro? The solutions are many and above all not all of them are sweet… surprised? here you are 7 recipes to prepare for recycle leftover panettone and pandoro and to learn to keep these two leavened products in the best possible way oven symbol of Christmas.
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Preserve panettone and pandoro for a long time
The history of panettone and also that of Pandorathey teach us that these two desserts are born as handicraft productsare therefore free of chemical preservatives and for this reason they are subject to rapid deterioration. How long do pandoro and panettone keep?? Fighting food waste it is the goal that everyone must set themselves and it is therefore important, even before knowing how to recycle the holiday panettone, to learn how to preserve it well. There are several ways to keep panettone and pandoro from drying out:
keep panettone and pandoro closed: considering the expiry date indicated on the package, panettone and pandoro must be closed stored in a dry place at room temperature. Before consuming them, bring them close to a heat source for about 30 minutes (the heat from the radiator is perfect);
keep panettone and pandoro open: to keep these sweets for a long time once opened, it is necessary to eliminate all the air. Then put them in a plastic bag for food, eliminating as much air as possible. Then keep them in the pantry. Panettonethanks to the humidity of candied fruit and raisins it will last up to 30 days from its opening maintaining aroma and softness, while the pandoro can last up to 40 days. Another way to preserve pandoro and panettone for longer is to place them in an airtight tin box by adding an apple inside. The moisture released by the fruit will keep the sweets soft;
freeze pandoro and panettone: cut the sweets into slices and arrange them in special freezer bags being careful not to crush them. To consume them you can defrost them and pass them for a few minutes in the toaster.
Recipes with leftover panettone and pandoro
Among the typical recipes of Lombardy, panettone is one of the icons of Milanese pastry. When it comes to recycled recipes, pandoro and panettone become almost interchangeable even though they are essentially different in pure consumption. Here you are 7 recipes to recycle panettone and pandoro.
1. Panettone tiramisu
Tiramisu is Italy’s most loved spoon dessert. Its original version sees ladyfingers soaked in coffee, but like all great recipes there are many more or less creative variations. Replace ladyfingers with panettoneor with pandoro, it is certainly a tasty idea!
2. Chocolate Bonet with panettone
Il bonet with panettone not only will it be a way not to throw away the leftover panettone, but also to present an elegant, refined and unusual single-portion dessert.
3. Coffee pandoro charlotte
Much appreciated in Veneto, the charlotte is a soft cake that is prepared with sponge cake. An excellent variant of the charlotte is obtained with pandoro and coffee.
4. Pandoro muffins
In a large bowl, break up 200 g of pandoro with your hands. In a separate bowl, beat 1 egg with 80 g of sugar until you get a frothy mixture. Then add 150 g of sifted flour and a sachet of baking powder. Always with electric beaters in action add 100 ml of milk and 100 ml of sunflower oil. Add the pandoro pieces to the mixture. Grease and flour the muffin molds and pour a little mixture into each one. Bake at 180°C for about 15 minutes.
5. Panettone ice cream
For this recipe you will need an ice cream maker you can replace the panettone with the pandoro. Blend 200 g of panettone with 50 g of sugar, 400 ml of fresh cream and 300 g of milk. When you have obtained a smooth and homogeneous mixture, transfer it to the freezer for about 1 hour. Then pour the mixture into the ice cream maker and activate it for 30 minutes.
6. Pandoro cake
Finely blend 200 g of pandoro (or panettone), then put it in a large bowl and add 50 g of sifted flour, 100 g of sugar and 1 sachet of baking powder. Mix well. In another bowl, break 2 eggs and beat them with electric whisks together with 80 ml of milk and 80 ml of sunflower seed oil. When you get a foamy and homogeneous compound, add it to the solid ingredients and stir to mix well. Add 80 g of chocolate chips and mix. Line a baking pan with parchment paper and pour the batter. Bake at 180°C for 45 minutes.
7. Savory panettone bruschetta with avocado and salmon
From slices of panettone (or pandoro), with the help of a cookie cutter, make circles. Crush them well with a rolling pin and put them in the oven or in the toaster until they are golden brown. Stuff these bruschettine of panettone with sliced avocado, lemon juice, smoked salmon and a few leaves of fresh dill.
San Biagio: when to eat leftover panettone
Why is it customary to eat a piece of panettone on February 3? There are two legends linked to this typical celebration of Milan and Brianza not to be confused with the St. Blaise cake. The first refers precisely to San Biagio who was beheaded by the Romans in order not to renounce his Christian faith. It seems that in his life he saved a young man who had a fishbone stuck in his throat. San Biagio handed the young man a piece of bread who ate it and made the thorn disappear. The second legend is about a woman who brought her panettone to church for her blessing. The priest, taken by her various blessings, ate a piece of panettone every day and when the woman returned she knew she had run out of dessert. I accompany her to the place where a single piece of panettone was left and in its place there was a completely intact panettone twice the size. This fact was attributed to a miracle of San Biagio. Every year on February 3, the last piece of panettone is eaten of the season to protect the throat from seasonal evils.