Dear friends of Paulina Cocina! Today we're going to talk about savory piononos, the ones my aunts, your aunts, and everyone's aunts make, right? These Christmas table classics , besides having delicious fillings, can be decorated to become the stars of the table.
In this article, we'll share the secrets to making perfect piononos , with tips to prevent them from getting soggy, ideas for savory piononos , and some decorating tricks that will make them the kings of savory piononos . Plus, at the end, you'll find three savory pionono recipes to show off.
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About salty piononos
Savory piononos are one of those dishes that never go out of style. Their origin lies in the perfect combination of a soft, fluffy dough and a flavorful filling that can range from minimalist to a mix of colorful ingredients.
Although the sweet pionono (also known as brazo de reina ) is perhaps the best known, the savory version has made its way onto Argentine tables, especially at New Year's parties, birthdays, and social events.
You can make savory piononos with commercial pionono dough—there are even bakeries that make them (and they're delicious!)—or you can make homemade pionono dough . When it comes to fillings, creativity is key. From the most traditional, like ham and cheese or tuna, to specialty ones, like Roquefort or salmon .
The tradition of salty piononos at Argentine festivals
In Argentina, salty piononos are a classic staple at any party, from the most informal to the most sophisticated. The truth is, practically everyone knows how to make salty piononos , because it's an easy recipe to make and perfect for sharing.
A pionono is a dish that feels like a celebration: it's practical, flexible, and, above all, customizable. There are so many filling options for savory piononos , and the only limit is your imagination. It doesn't matter if the party is a birthday, a Christmas get-together, or a New Year's Eve get-together.
7 Characteristics of Salted Piononos
- Versatility : As we mentioned before, there are all kinds of savory piononos fillings . From the most classic (ham and cheese, for example) to the most innovative (such as guacamole or smoked salmon), they can be adapted to suit any palate.
- Simplicity : They're very easy to make , both for experienced cooks and beginners. All you need is a good roll and the right ingredients.
- Presentation : They have an impeccable presentation , and you can play around with the decoration. They're ideal for snack tables or as an appetizer.
- Texture : The texture of the roll should be soft and spongy. A good roll doesn't break easily and maintains its shape when rolled.
- Flavor combination : The balance between the flavor of the roll and the filling is crucial. It's the filling that gives it its personality.
- They can be prepared in advance : They're perfect for preparing ahead of time. Just leave them in the refrigerator for a couple of hours before serving to allow the flavors to fully infuse.
- Ideal for any occasion : Their versatility makes them an ideal choice for any type of event, from a brunch to a cocktail party or a more formal party.
6 Ideas for salty piononos
Now that we've told you all about the magic of savory piononos, it's time to share some suggestions for fillings :
- Ham and cheese: The classic that never fails. A good cooked ham, homemade cheese, and a touch of mayonnaise or mustard for an extra touch. Ideal for those looking for something quick but tasty . Some good olives or capers can add a special touch.
- Tuna and Hard-Boiled Egg: For a fresher and more flavorful filling, tuna with chopped hard-boiled egg is an excellent option. You can add a touch of red onion or roasted peppers for even more surprises.
- Roasted Vegetables and Goat Cheese : If you're looking for something more gourmet, try grilled vegetables (eggplant, zucchini, peppers) and creamy goat cheese. An explosive combination of flavors for savory rolls!
- Chicken curry with apple: For lovers of exotic flavors , a chicken curry with apple pieces is a perfect combination to surprise the most gourmet members of the family.
- Smoked salmon and cream cheese : An elegant alternative to savory sponge cake fillings. Smoked salmon combined with a good cream cheese and a touch of dill or lemon is pure sophistication.
- Guacamole and Shrimp : Who doesn't love guacamole ? Imagine a savory roll filled with this wonder and grilled shrimp. This filling is perfect for Mexican food fans .
Tips to prevent salty piononos from getting soggy with the filling
- Make sure the filling isn't too wet: If using ingredients like tomato or cucumber, it's important to remove the wettest parts , such as the pulp, before adding them. If using green leaves, dry them well before using.
- Create a protective barrier: Use a thin layer of mayonnaise or cream cheese on savory rolls to prevent the filling from penetrating too deeply into the roll dough.
- Don't overload: Sometimes less is more. If the salted rolls are too full, rolling becomes difficult and the roll can break.
- Refrigerate before cutting: Let the roll sit in the refrigerator for a few hours to allow the flavors to fully infuse. The chill in the refrigerator also helps the moister ingredients dry out.
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3 Recipes for Salty Rolls and 3 Ways to Decorate Them
Yields: 3 salty piononos
Preparation time: 45 minutes
Ingredients
Salty Roquefort pionono
- 1 Pionono
- 200 g of Roquefort cheese (blue cheese)
- 200 g of cream cheese
- 1 teaspoon of whiskey (optional)
- Sliced celery (3 or 4 stalks)
- 1 cup roughly chopped nuts or dried fruit
- 50 g of butter
- ½ Cup of sugar for the caramel
Spring Pionono
- 1 Pionono
- Mayonnaise c/n
- 1 Package of raw spinach
- 100 g of cooked ham
- 100 g of machine cheese
- 2 Tomatoes
- 150 g of green olives
- Pepper to taste
- A splash of olive oil
Tuna pionono
- 1 Pionono
- 1 can of whole or chunk tuna
- 2 or 3 chopped hard-boiled eggs
- Mayonnaise c/n
- 1 purple onion
- 1 cup of canned or sautéed bell peppers
- 4 pickles for garnish
How to make salty piononos step by step
For the Roquefort Pionono
- Mash the Roquefort cheese until it forms a puree and add the cream cheese. Mix until combined. Add a teaspoon of whiskey if using.
- Open the Swiss roll and spread with softened butter (at room temperature). Add the Roquefort and cream cheese mixture, reserving some for decoration.
- Add the celery and chopped nuts and roll carefully.
- Spread the surface of the Swiss roll with the remaining cream cheese and Roquefort mixture.
- Prepare the caramel with 1/2 cup of sugar in a saucepan without any water. Wait for it to form, taking care not to burn it. Let it cool slightly and, using a spoon, decorate the biscuit by forming caramel threads . Refrigerate before cutting.
For the Spring Pionono
- Spread the roll with mayonnaise and add the slices of ham, covering the roll.
- Add the sliced cheese and cover with the well-dried spinach leaves.
- Add the chopped tomatoes , without the pulp, and sprinkle the chopped olives on top, reserving some for garnish. Add pepper to taste and a drizzle of olive oil.
- Roll up the sponge cake and spread mayonnaise on top again.
- Place the remaining olives in the microwave on absorbent paper and cook in 30-second increments, about 2 minutes, until they dehydrate and become like olive powder .
- Decorate the spring roll with the olive powder . Refrigerate before cutting.
For the Tuna Pionono
- Crumble the tuna and mix it with the mayonnaise . Add the finely chopped red onion and spread the mixture over the Swiss roll.
- Add the chopped hard-boiled eggs and the preserved or sautéed bell peppers.
- Roll the sponge cake and cover with mayonnaise.
- Thinly slice the and decorate the Swiss roll. Refrigerate before serving.
