If you are looking for original recipes to use the panettone left over, here is an idea that will amaze you with its originality and taste!
Today we present this crouton of our friend Chiara Caprettini, author of Nord Food Ovest Est Blog, which was not prepared with bread but with panettone: an original idea to reuse it differently from the usual sweet recipes
Among the ingredients bresaola and black cabbage, typical of the winter season, which becomes a pesto to spread on Panettone by the slice Mandarin.
The recipe
- Ingredients
- 4 servings
- For the crouton
- - 4 Panettone by the slice Mandarin
- - 1 peach of Leonforte PGI (or percoca as an alternative)
- - 12 slices of bresaola
- - 30 g of arugula
- - 1 tablespoon of wildflower honey
- - Malagueta pepper in grains
- - extra virgin olive oil, salt and pepper to taste
- For the black cabbage pesto
- - 300 g of black cabbage leaves
- - 2 cloves of garlic
- - 40 g of peeled almonds
- - 80 ml of extra virgin olive oil
- - the juice of half a lemon
- - 1/2 teaspoon of turmeric
- - Salt and Pepper To Taste.
Directions
Clean the black cabbage leaves (removing them in the central rib) and blanch them for a few minutes. Once cooked, transfer them to a container filled with water and ice.
Put the cabbage leaves in a bowl with the crushed garlic, almonds, oil, lemon juice, turmeric, salt and pepper and about half a glass of vegetable broth. Blend everything with an immersion blender until you get a rather thick cream (use the vegetable broth if you want a more or less consistent pesto) to dress the croutons.
Peel the peach and cut it into slices. In a small pan, cook the slices over low heat for a few minutes with the honey and Malagueta pepper.
Toast the panettone slices on both sides in a hot pan for a few minutes.
Plating
Combine the croutons: spread the black cabbage pesto on each slice, then add the bresaola and the peach slices. Top with a few leaves of arugula and a drop of oil.
