Panettone
| Panettone | |
.jpg) Uppskuren panettone. | |
| Land |  Italien |
|---|---|
| Stad | Milano |
| Huvudinnehåll | Mjöl, kanderad eller torkad frukt, russin |
| Matsort | Sött bakverk |
| Serveras som | Dessert |
Panettone är en italiensk julkaka, särskilt förekommande i Milano. Degen består av surdeg, jäst, vatten, mjöl, socker, smör och ägg. Fyllningen i panettonen varierar men är ofta fylld med kanderad apelsin, citronskal och russin. Kakan jäser i tre dygn innan den gräddas.[1] Fetthalten i en panettone är omkring 16 procent.[1]
Panettone är en specialitet i Milano men säljs världen över och har mött ökat intresse under 2000-talet. I Italien köper åtta av tio familjer panettone till jul (publicerat 2016), särskilt den traditionella med russin och kanderade apelsinskal. Samma tid såldes dubbelt så många panettone som Christmas pudding i Selfridges saluhall i London.[1]
Enligt en legend ska julkakan ha kommit till i slutet av 1400-talet. I samband med en viktig middag misslyckades den tjänstgörande kocken hos Milanos hertig Ludovico Sforza totalt med en komplicerad dessert som blev vidbränd. Den unge kökspojken Toni såg att det fanns mjöl, smör, ägg och torkade citroner kvar i matkällaren. På kort tid gjorde han ett sött bröd med ingredienserna. Han fick mycket uppskattning och brödet fick namnet Pan de Toni, sedermera panettone.[1]
Referenser
- ^ [a b c d] Loewe, Peter. ”Julkaka segrar över pudding”. www.hbl.fi. https://www.hbl.fi/artikel/julkaka-segrar-over-pudding/. Läst 15 oktober 2020.
Media som används på denna webbplats
Författare/Upphovsman: N i c o l a from Fiumicino (Rome), Italy, Licens: CC BY 2.0
Panettone (pronounced /ˌpænᵻˈtoʊni/;[1][2][3] Italian: [panetˈtoːne]) is a type of sweet bread loaf originally from Milan (in Milanese dialect of the Lombard language it is called paneton /paneˈtuŋ/),[4] usually prepared and enjoyed for Christmas and New Year in Italy, southeastern France, Spain, Portugal, Slovenia, Brazil, Venezuela, Peru, Malta, Montenegro, Albania, Eritrea, Georgia, Germany, Austria and Switzerland and Canada , and is one of the symbols of the city of Milan. In recent years it has become a popular addition to the Christmas table in Canada, Puerto Rico, Mexico, and Australia. In South America, especially in Brazil, Peru, Argentina, Paraguay, Uruguay, Colombia, Bolivia, and Chile. Each country names the special bread differently. In some countries it is a tradition to eat it on 7 January each year.[citation needed] It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. Other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute.
Efforts are under way to obtain Protected Designation of Origin and Denominazione di origine controllata status for this product, but, as of late 2008, this had not occurred.[5] Italian Agriculture Minister Paolo De Castro was looking at ways to protect genuine Italian cakes from growing competition in Latin America and whether action could be taken at the World Trade Organization.