Savory Panettone – Arrabbiata Recipe, Mini Fassona Burgers, and Exotic Fruit Chutney

Ingredients for 4 pieces

1 Savory Panettone Motta – Arrabbiata Recipe

butter

For the burgers

100 g minced Piedmontese Fassona beef

20 g raw ham fat

1 slice of cheddar cut into 4

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For the chutney

½ mango cut into 2cm cubes

½ well-washed green apple, cut into 2 cm cubes with its peel

60 g passion fruit juice and seeds

5 g fresh ginger

30 g lime cut into 1 cm wedges

50 g apple cider vinegar

1 star anise pod

1 piece of cinnamon stick

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granulated sugar

Procedure

For the burgers

Grind the meat twice and season with salt; using a 5 cm pastry cutter, create four 30 g burgers; grease a nonstick pan and grill them on both sides, then place a piece of cheddar on each.

For the exotic fruit chutney.

Combine the sugar and fruit and let it steep for a day. Then, strain the mixture and reduce it over low heat until it reaches a syrupy consistency. Add the other ingredients, except the vinegar. Bring to a boil, then add the vinegar, let it evaporate, and simmer until the juice reaches a syrupy consistency and the fruit is cooked but still whole.

Procedure for making savory panettone discs as a substitute for traditional buns.

Cut two 2 cm thick discs of Savory Panettone – Arrabbiata Recipe.

Melt a little butter in a pan and toast them on both sides, then cut them out with a 5 cm diameter pastry cutter; you should get 4 small discs for each panettone disc. Arrange the burgers on top of each of the four discs, top with the chutney and, if desired, a few confit tomatoes. Top with the remaining four discs and serve.