THEINGREDIENTS
For the panettone:, 2 slices of panettone, 1 knob of butter, extra virgin olive oil, pepper, Brown sugar.
For the salmon: 80 ml lemon juice, 2 tablespoons butter, 1 slice of fresh salmon, 1 sprig of basil, 1 sprig of mint, 1 sprig of thyme, Extra virgin olive oil, pepper, salt.
For the tomatoes: 120 g datterino tomatoes (red and yellow), 1 lime peel, oil and parsley sauce.
Method
Cut the panettone into wedges and toast in the oven (in grill mode) with a drizzle of oil, brown sugar, the knob of butter broken into small flakes and pepper. While in remove the skin from the salmon, cutter cut into pieces and dry marinate it with salt and pepper.
Prepare a citronette heating lemon juice, a spoonful of butter, a sprig of thyme, mint and basil in a saucepan. Stir with a whisk until the butter has melted. At that point insert the salmon, turn off the heat, close the lid tightly and cook the fish with steam (it should remain slightly pink inside).
Bruschetta panettone with salmon with colorful tomato salad. Recipe by Bruno Barbieri, photos by Alex Alberton, taken from “It’s done like this!” (Cairo).
Also prepare a salad with cherry tomatoes cut into wedges and seasoned with a sauce of oil and parsley and grated lime peel. Season with salt.
Serve by placing the salmon pieces (first dry on absorbent paper) on toasted panettone, next to the cherry tomatoes. Garnish with the citronette (to which you can first add another spoonful of butter and a drizzle of oil to make it thicker), basil and mint.
“That’s how it’s done!” by Bruno Barbieri (Cairo)
A lesson from Bruno
Bruno Barbieri is a great chef and a much loved web and television personality. In his new That’s how it’s done! (Cairo), dedicated to grandmother Mimì, we understand why: she really teaches you how to prepare her 75 recipes. Really smart.
The décor idea
Who doesn’t have a few slices of panettone left over? So, there are two possibilities: have it blessed and eat a piece of it to prevent ailments for San Biagio (3 February), or use it in this delicious recipe Bruno Barbieri, where panettone plays the part of the best brioché bread. To be brought to the table on a white plate, the color is already ready and served.
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