giovedì 10 ottobre 2013

It's harvest time in Tuscany: let's make Schiacciata con l'Uva!

Autumn has just arrived and in every Tuscan family or backery shop the harvest time is celebrated with Schiacciata con l'Uva, an astonishingly rich, sinfully juicy wine grape pie whose country roots are clearly revealed by the dough and the crunchiness of the grape seeds.

Schiacciata con l'Uva is surely one of the nicest things about autumn and, if you are a food lover, you can't miss it!

This recipe, born around the wine growing areas of Florence and the Chianti is the sweet version of the tipical Schiacciata (that means "squashed" or "flattened"), is made with very simple ingredients: wine grapes, olive oil and bread.

Grape Focaccia (Schiacciata all'Uva)
Serves 6 to 8

450 grams of plain flour
brewer's yeast
1 kg of red grape wine
granulated sugar
fennel seeds
extra-virgin olive oil

Mix the flour with water, about 15 grams of diluted yeast and a tablespoon of oil. Knead the dough for fifteen minutes and then let it rise in a warm place for at least an hour. After rising time, grease a baking dish with the oil low and wide and stretch out half of the dough: distributed over two-thirds of the grains grapes (already washed and dried); break them with a fork to let out the juice, and sprinkle with some tablespoon of sugar.
Cover with the remaining dough, add the raisins, trying to get them to penetrate the dough, and sprinkle again with plenty of sugar and extra-virgin olive oil flush. Complete with a few fennel seeds.

Let rise for three quarters of an hour and bake in a preheated oven at 200 ° C for 30 minutes.

Buon Appetito!