Page 39 - LOTN Issue 45

FAITH AND CULTURE

Food and Faith with Margaret Bradley

The Diocese of Aberdeen is home to Catholics from all over the world. Maria Bicocchi, a parishioner of St Columba’s, Banchory,
whose family came originally from Italy, shares one of her favourite Italian dishes, Panettone.

anettone is a traditional Italian celebratory cake known as the Italian Christmas cake.
It is a tall dome-shaped fruit bread which is baked in a large cylinder-shaped tin. It is
Pmade with yeast, is full of sultanas, raisins, currants and candied peel and has a light,
airy texture and a rich and buttery taste.
Panettone originated in Milan as a “luxury cake" which was only made for special religious
celebrations. There are a number of curious stories about its origins. There are those who
believe it to have been named after a Milanese baker named Antonio who created it - “pan” in
Italian meaning bread plus “Toni” the name of the baker, giving us “panettone” or Toni’s bread!
Its domed shape has also been likened to the tall, domed-shaped clerical hat once worn by a
certain Fr Antonio who was said to have had a particular fondness for the bread!
Today at Christmas presents of boxed and wrapped panettone are passed between families.
After the Christmas Day dinner large wedges of panettone are cut and eaten accompanied by a
glass of sweet wine, prosecco or champagne.
Panettone can also be served on its own as a dessert with plain whipped cream, or with
special creams such as “crema di mascarpone”. Mascarpone whipped with eggs and a sweet
liqueur such as amaretto or “zabaione” egg yolks, whipped with caster sugar and Marsala or dry white wine. The cream is
either served on the plate beside the panettone or placed inside the cake. Slices of panettone toasted and buttered make
a delicious snack and any left-over pieces can be used to make a delicious bread and butter pudding.
There are different varieties of panettone apart from the plain version. They may be flavoured with coffee, cinnamon,
chocolate and pine nuts or covered completely in melted chocolate. Sometimes small gifts, such as small coins wrapped
in paper, are added to the mixture to add a surprise for the finder.

set aside for about 30 minutes until
Ingredients frothy. Beat the butter with the rest of
1 level tsp dried yeast the sugar until creamy and then add
225g strong plain flour the beaten eggs and extra yolks, the
75g caster sugar mixed fruit candied peel, orange and
75g unsalted butter lemon zest, honey, vanilla extract
2 large eggs plus 2 extra yolks beaten and a pinch of salt. Add to the yeast
85g mixed dried fruits such as sultanas, mixture and beat well, then mix in
currants, raisins, cranberries the rest of the flour. Cover with cling
50g candied mixed peel film and leave in a warm place to
Grated zest of 1 orange and 1 lemon double in size. Lightly oil a 6 or 7in
2tsp clear honey deep cake tin. Line the tin so that the
1/2 tsp vanilla extract lining is about 3 inches higher than
6 tbls Cointreau or other liqueur or fruit the tin. Tip the dough onto a floured
juice surface and lightly knead for 3-4
2 tbls flaked almonds minutes. Place in the lined tin and
Vanilla sugar leave in a warm place until the dough rises to the top of
Directions the lining. Brush the top with beaten egg, sprinkle on the
Put the fruit into a bowl with the liqueur or fruit juice flaked almonds and bake in a preheated oven Gas mark
and leave to soak. In a large bowl mix the yeast with a 4 [1800C] for 55 minutes or until well-risen and golden
little of the flour and sugar. Add 115ml of tepid water brown. Remove from the tin and transfer to a cooling tray.
and mix to a smooth paste. Cover with cling film and Dust with vanilla sugar before serving.

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