L'Italo-Americano

THURSDAY, DECEMBER 25, 2025 www.italoamericano.org 22 L'Italo-Americano A f t e r t h e h o l i - d a y s , p a n e t - t o n e t e n d s t o multiply: one is o p e n e d o n C h r i s t m a s D a y , a n o t h e r comes as a gift, another gets s l i c e d " j u s t t o t r y , " a n d b e f o r e l o n g t h e r e a l w a y s seems to be panettone left o n t h e c o u n t e r . E v e n f o r people who really love it – or h a v e a n i n c r e d i b l y s w e e t tooth, just like yours truly – there comes a moment when eating it plain no longer feels very appealing. In Italy, where this situa- tion is very familiar, leftover panettone is rarely thrown away and is often reused in creative and sometimes sur- prising ways: for this article, we took inspiration from two long-standing guides to Ital- ian home cooking, La Cuci- n a I t a l i a n a and G i a l l o Zafferano, which regularly share both traditional and m o d e r n i d e a s f o r g e t t i n g more out of classic ingredi- e n t s : s t r a i g h t f r o m t h e i r pages – and thanking them for being so creative! – here are five practical ways to give leftover panettone a second life, using the tra- ditional sweet version most people already have at home. 1 . P a n e t t o n e F r e n c h toast Panettone works especial- l y w e l l f o r F r e n c h t o a s t because its soft, rich crumb soaks up the egg and milk m i x t u r e w i t h o u t f a l l i n g a p a r t . M a k e s u r e t o u s e thicker slices, and dip each quickly into a mix of beaten eggs and milk or cream, then cook slowly in butter until golden brown on both sides. T h e p a n e t t o n e ' s n a t u r a l sweetness usually means you d o n ' t n e e d t o a d d m u c h sugar, and simple toppings like a dusting of powdered sugar, a drizzle of honey, or a spoonful of fruit preserves are enough to make it feel special. Panettone French toast is perfect for a nice, comforting breakfast or even for a fes- tive weekend brunch and, because you can top it with w h a t y o u l i k e o r h a v e around, it turns out to be a v e r y v e r s a t i l e a n d " c r o w d pleasing" option. 2. Panettone muffins One of the most straight- forward ways to use leftover panettone, as La Cucina Italiana teaches us, is to turn it into muffins. In this preparation, small cubes of panettone are added to a b a t t e r m a d e w i t h b u t t e r , s u g a r , e g g s , f l o u r , G r e e k yogurt, and leavening, along w i t h c h o c o l a t e c h i p s f o r extra flavor. The cubes are first toasted briefly in the oven to dry them slightly, then folded into the batter before baking. Expect these muffins to be moist and flavorful, per- f e c t f o r b r e a k f a s t o r a n afternoon snack. They are also real champions of any "zero waste" kitchen, as they they are a great way to use up both leftover panettone and any extra chocolate you might have in the pantry. O n c e b a k e d a n d c o o l e d , they can be finished with a light sprinkle of powdered sugar. 3. Panettone cheese- cake A n o t h e r i d e a f r o m L a Cucina Italiana is to use panettone to make a cheese- c a k e . I n t h i s v a r i a t i o n , panettone crumbs are used to make the base of the cake instead of the usual cookie crust, which add an extra buttery and citrusy accent to the dessert. If you want, y o u c a n a l s o f o l d s m a l l pieces of panettone into the filling itself for added tex- ture. The sweetness and soft texture of panettone make it a natural match for cream cheese, which makes this version of cheesecake feels v e r y f a m i l i a r t o a n y o n e accustomed to the classic dessert. At the same time, the panettone base gives it a festive twist that makes it especially good for winter gatherings or post-Christ- mas day dinner parties. 4 . S p i n a c h a n d g o r - gonzola crème caramel with panettone F o r a m o r e u n u s u a l savory option, La Cucina Italiana offers a recipe for a spinach and gorgonzola " c r è m e c a r a m e l " ( n o c a r a m e l i n s i g h t , d o n ' t w o r r y : i t ' s j u s t a w a y t o d e s c r i b e i t ) m a d e w i t h p a n e t t o n e . I n t h i s d i s h , c o o k e d s p i n a c h i s m i x e d with milk, eggs, and panet- tone cubes to form a savory custard base. Gorgonzola adds a sharp, tangy contrast t o t h e s w e e t n e s s o f t h e panettone, while the texture is smooth and custard-like, similar to a savory panna c o t t a . T o a s t e d p a n e t t o n e squares can be eaten along with it. The combination of bitter greens, rich cheese, and sweet bread may sound u n u s u a l , b u t i t w o r k s because the final result is very balanced and delicate. You should give it a go! 5 . O n e e a s y s a v o r y recipe to try: panettone c a n a p é s w i t h c r e a m y cheese and cured meats A simpler way to use left- o v e r p a n e t t o n e i n s a v o r y d i s h e s i s t o t u r n i t i n t o canapés. This idea, inspired by Italian appetizer tradi- tions, works well for parties or casual get-togethers. S a v o r y p a n e t t o n e canapés (Serves 6–8) Ingredients 4–5 thick slices of tradi- tional sweet panettone 1 cup soft creamy cheese (cream cheese mixed with a f e w t a b l e s p o o n s o f s o u r cream works well) 3–4 ounces cured meats (prosciutto, speck, or simi- lar) 1–2 tablespoons extra- virgin olive oil F r e s h l y g r o u n d b l a c k pepper Optional: lemon zest or chopped chives Instructions P r e h e a t t h e o v e n t o 3 5 0 ° F . L i g h t l y t o a s t t h e p a n e t t o n e s l i c e s f o r 5 – 7 minutes until warm and just crisp around the edges. Let the slices cool a little, t h e n s p r e a d a g e n e r o u s layer of creamy cheese on each one. Add thin slices of cured meat, loosely folded. Drizzle with olive oil and finish with black pepper. Add lemon zest or chives if desired. Cut into smaller pieces and serve warm or at room temperature. Variations For a vegetarian version, replace cured meats with r o a s t e d v e g e t a b l e s o r sautéed mushrooms. For a seafood option, try s m o k e d s a l m o n w i t h a lighter cheese spread. FRANCESCA BEZZONE Leftover panettone can be used in many ways, both in sweet (above) and savory recipes (Photo: Alexey Borodin/Dreamstime) Five interesting and unexpected ways to use leftover panettone LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES

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