holidays recipes

Truffle Tagliatelle

lb (225 g) tagliatelle (or fresh pasta of your choice)

(15 ml) truffle paste (see note)

unsalted butter

(125 ml) grated Parmigiano-Reggiano cheese

(45 ml) mascarpone cheese

black truffle (optional)

Salt and pepper

In a large pot of salted boiling water, cook the pasta until slightly tender. Keep about 125 ml (½ cup) of cooking water aside. Drain the pasta and oil lightly. Set aside.

Meanwhile, in a large skillet, heat the truffle paste in the butter for about 1 minute. Add 60 ml (¼ cup) of the reserved cooking water, the Parmesan, and mascarpone cheese. Stir to combine. Cook gently until the cheese has melted. 

Add the pasta and coat thoroughly with the sauce. Add cooking water, as needed. Generously season with salt and pepper. Divide among four plates. Garnish with slices of fresh truffles.   

Merci pour la recette. J'ai trouvé de la vraie pâte de truffes blanches dans une épicerie fine près de chez-moi. Ils ont aussi un site internet: www.importationsitrana.com 
On peut donc s'en faire livrer!

J'ai trouvé de la pâte de truffe chez IGA

Absolument éblouissant! La pâte de truffes étant introuvable, je l'ai remplacée par de l'huile de truffes, coûteuse mais combien bonne!

Riche, velouté et surtout parfumé, cette pâte est tellement décadente, c'est du dessert. J'ai ajouté pratiquement une tasse complète d'eau de cuisson, mais c'était parfait. Une recette digne des grandes occasions!

A success-guaranteed panettone bread recipe that I&#039;ve been making for years without fail. Imagine a tall, buttery, and fluffy brioche with candied fruits and almonds, with amazing citrusy smell. It&#039;s perfect for Christmas and the holidays!

Panettone Bread Recipe

raisins

orange juice

bread flour

sugar

tsp salt

orange, the zest

lemon, the zest

eggs (, room temperature)

milk (, warm)

tsp yeast

egg yolks (, room temperature)

tbsp vanilla extract

oz unsalted butter (,

oz fruits

almonds (, chopped)

tsp oil (, to grease the working surface)

egg (, for egg wash)

Soak raisins in orange juice the day before.

Raisins

Add all ingredients for the first proof in a standing mixer bowl. Take 1/4 cup of the orange juice from soaking the raisins and add it in. Mix well and then knead for 10 minutes. Cover the bowl tightly with cling film and leave until the dough rises to double its size. This could take around 1-2 hours.

Cover the bowl tightly with cling film. Let the dough rise to double its size.

The first proof

Punch the dough to let the air out. Add egg yolks, sugar, and vanilla extract and mix well. While mixing, add the cubed butter bit by bit until they&#39;re all incorporated. This process could take more or less 5-10 minutes, don&#39;t rush it.

Then knead until the dough forms a ball. This will take around 20-30 minutes. The dough will be very soft and sticky at first, but it will form a soft ball at the end. Trust the process. Cover the dough tightly with cling film and leave until the dough rises to double its size. This could take around 1.5-2.5 hours.

Cover the bowl tightly with cling film and let the dough rise to double its size.

The second proof

Grease your working surface and your hands with some oil or butter. Pour the dough on it and stretch it into more or less a square shape.

Sprinkle candied fruits and almonds on top. Squeeze the raisins to discard the orange juice and sprinkle them on the dough. Gently knead the dough to distribute them evenly.

Fold it into an envelope, flip it, and place it inside the panettone mold of 2 lb (1 kg), on a tray. The tray will make it easier to move the mold without risking deflating the dough.

Cover it loosely with a cling film and let the dough rise until the top dome reaches almost 1 inch from the brim of the mold. Don&#39;t over-rise it. This could take 40-80 minutes.

The third proof

Gently brush the top with some egg wash. Using a sharp knife, make a shallow cross on top and place some butter on the cross.

Bake at 360ºF or 180ºC, in a preheated oven with the fan turned off, on the lowest rack, for 60-70 minutes or until a skewer inserted in the centre comes out clean.

Bake

Once removed from the oven, immediately insert 2 metal skewers through the panettone. Gently flip it upside down and hang it until it cools completely for 3-4 hours before slicing. Enjoy!

Flip upside down

I love panettone and have been testing recipes for a while but couldn't find one that turn out soft and fluffy. I recently discovered your recipe and decided to try it. I started with a third of the recipe using only one egg. I wanted to try it out with a small portion first. I don't have a proper mould so I used a deep cake tin (16cm) and line with deeper baking paper. To me, proving the dough 3 times is a lot of work. However, I really wanted to make it because I've tried other recipes with shorter proving periods and they turn out dry and end up disappointed with the result.
I'm excited to tell you the result of your recipe is amazing. Although I did not turn it upside down, the panettone still turned out soft and fluffy, and tasted just like store bought. I can imagine the possibility of other variations like replacing citrus with chocolate! Now I can't wait to make it again and give it to my friends and family as Christmas gifts. Your instructions are clear and easy to follow. Because I love the citrus flavour, I've added a tsp of orange extract.
Thank you for sharing your recipe.

I made this recipe Christmas before last and it was great!  Made it again yesterday and omitted the raisins, used mandarins instead of oranges (for both juice and zest), used only candied orange peel, omitted the almonds, but added a good sized disc of marzipan into the third proof. I  used 500 gram forms. 
I am so happy and pleased with the results.  It is absolutely delicious, light and fluffy texture….so good!  So happy to share it with my neighbors as an Easter treat for their family brunch!  Doubled the recipe (1100 grams flour) and ended up with 5 beautifully risen and golden panettone!

Love this recipe. Please provide weight instead of volume since you suggest using a kitchen scale.

I have been making panettone Christmas bread for a long time. I decided to try your recipe instead of the King Arthur one that I usually use because this one is faster. Well, not only is it faster, but it is more consistent with regard to creating a nice wispy crumb that is characteristic of a good panettone. My only modification is that I add some citrus extract.  This is now my “go to” panettone recipe. Thank you!

Made this yesterday, it was fantastic! I've just got a KA mixer so this recipe had great instructions for creating this which really helped me. It was light and fluffy and delicious, I'll definitely make this again.

I want to make panettone in the lovely paper molds for the holidays.  So many options... What size of paper molds?  15, 19, 24 oz?  You're 1x size recipe to what size paper mold, please?  I don't want them tiny, but not chain store size, either.

Hello,

I made this recipe last week and really enjoyed the result, nevertheless I feel it could be a bit sweeter. Is it possible to increase the amount the sugar? Thanks

https://content.jwplatform.com/videos/5wyvoC6H.mp4

It’s that time of the year to make panettone!! Soft fluffy christmassy-smelling bread with candied fruits and toasted almonds. Even with the raw dough, you can already smell this wonderful panettone. Make it for this Christmas, you won’t regret it!

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Truffle Tagliatelle

Panettone Bread Recipe

Top 2 holidays recipes recipes from across the web

The most viewed holidays recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Truffle Tagliatelle

Panettone Bread Recipe

The most viewed holidays recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine