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Panettone Panzanella with Pancetta and Brussels Sprouts

Panettone Panzanella with Pancetta and Brussels Sprouts

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This vibrant panettone panzanella with pancetta and brussels sprouts is a sophisticated take on the classic Italian bread salad, trading traditional sourdough for sweet, buttery festive bread. The combination of salty pancetta, bitter radicchio, and tender sprouts creates a complex flavour profile that perfectly balances the rich panettone croutons. Finished with a silky homemade apple vinaigrette, this dish offers a delightful contrast of textures and tastes that feels both indulgent and fresh.

As a high-protein winter salad, this recipe works beautifully as a show-stopping Boxing Day lunch or a substantial seasonal starter. The addition of pomegranate seeds provides a burst of festive colour and sweetness, while the garlic and herb-infused croutons ensure every bite is deeply savoury. It is an excellent way to use up leftover fruit bread while creating a nutritious, balanced meal that will impress any dinner guest.

Ingredients for Panettone Panzanella with Pancetta and Brussels Sprouts

2 tablespoons (1/4 stick) butter
1 6- to 200g Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices
120 מ"ל שמן זית כתית מעולה
80ml apple cider vinegar
60ml finely chopped shallots
120ml (about) apple cider
תרסיס שמן צמחי למניעת הידבקות
2150ml 3/4-inch cubes panettone* or raisin challah (about 450g )
60g (1/2 stick) butter
2 שיני שום, קצוצות דק
1 tablespoon chopped fresh sage
2 teaspoons minced fresh thyme
6 tablespoons finely grated Parmesan cheese
Coarse sea salt (preferably gray crystals)
פלפל שחור טחון טרי
1 10- to 300g head of radicchio, halved, cored, thinly sliced
350g 1/8-inch-thick slices pancetta (Italian bacon), cut into 2x1/8-inch strips
450g small brussels sprouts, trimmed, quartered lengthwise
Fresh pomegranate seeds (optional)

How to make Panettone Panzanella with Pancetta and Brussels Sprouts

Melt butter in heavy medium skillet over medium-high heat. Add apple slices and sauté until golden brown, turning occasionally, about 6 minutes. Cover; cook until very tender, about 1 minute. Transfer apple slices and pan juices to blender and cool. Add oil, vinegar, and shallots. Blend until smooth. Add cider, 2 tablespoons at a time, blending to pourable consistency. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Preheat oven to 204°C. Spray large rimmed baking sheet with nonstick spray. Place panettone in large bowl. Melt butter in small skillet over medium heat. Add garlic, sage, and thyme. Sauté until fragrant, about 1 minute. Pour butter mixture over panettone; toss to coat. Add cheese and sprinkle with salt and pepper; toss. Spread cubes on prepared sheet.

Bake croutons until pale golden, stirring occasionally, about 6 minutes. Cool on baking sheet up to 6 hours.

Place radicchio in large bowl of water and ice. Chill at least 1 hour and up to 3 hours.

Sauté pancetta in large skillet over medium heat until crisp; transfer to paper towels to drain. Cook brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes; drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Combine croutons, pancetta, and brussels sprouts in large bowl. Drain radicchio very well and add to salad. Add enough vinaigrette to coat, tossing to blend well. Transfer salad to large shallow bowl. Sprinkle with pomegranate seeds, if desired.

*A sweet, fruit-filled egg bread; available at specialty foods stores, Italian markets, and many bakeries.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.