Panettone Gastronomico

Method

1. Prepare the biga: mix Manitoba flour and milk in a bowl. Cover with plastic wrap and let mature for 12 hours at room temperature.
2. Place the mature biga in a stand mixer. Add flour, sugar, dry yeast, malt, and milk. Mix at medium speed.
3. Once combined, add beaten egg and yolk a little at a time.
4. When eggs are absorbed, add softened butter a little at a time at low speed.
5. Add salt and mix for 5 more minutes.
6. Transfer dough to the work surface, shape into a ball, place in a bowl, cover, and let rise for 4 hours.
7. After rising, place dough on work surface, stretch, give some folds, then roll up and form a ball. Place in a pan and let rise another 4 hours until it reaches the edge.
8. Bake at 170°C (338°F) for 45 minutes.
9. After baking, invert the panettone and let it cool completely upside down.
10. Once cold, cut the panettone into 12 equal slices (first mark, then cut).
11. Start assembling: on the bottom slice, spread cocktail sauce, add cocktail shrimp and chives. Cover with two plain slices.
12. For the second filling, mix ricotta with boiled spinach and tuna. Spread on the next slice and cover with two plain slices.
13. For the third filling, place smoked salmon, stracciatella, and fennel on the next slice. Cover with two plain slices.
14. For the fourth filling, spread mayonnaise, add prosciutto crudo, Asiago cheese, and fresh marjoram. Cover with two plain slices.
15. For the fifth filling, spread olive pate, add anchovies and artichokes. Cover with two plain slices.
16. For the final layer, spread Russian salad on the top slice and close with the dome slice.
17. Refrigerate the assembled panettone for 30 minutes before serving.
18. To cut, insert four toothpicks evenly around the panettone. Cut in half, then each half in half to get wedges.