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Recipe of the Schiacciata con l’uva (Crushes with grapes)

The “Schiacciata con l’Uva” is a typical dessert of Tuscany. Particularly renowned is the one that is prepared in the Chianti hills south of Florence. The “Schiacciata con l’Uva” is prepared during the harvest period. To prepare it, it is preferable to use black grapes, in particular the one with small grains, that is the so-called canaiolo grape.

PREPARATION OF THE “SCHIACCIATA CON L’UVA”

To begin we melt the yeast in half a glass of warm water. Then add the flour a little at a time and knead it adding water if necessary. Next we add 4 tablespoons of olive oil, 4 tablespoons of sugar and a pinch of salt. Knead and mix everything by hand for a few minutes.

At this point let the dough leaven for about an hour. Meanwhile, fry slightly the rosemary in 4 tablespoons of extra virgin olive oil. Cut the shelled walnuts in pieces not too small.

Then take the dough leavened and add the oil where we fried the rosemary, work the dough for a few minutes and then roll out the dough in a relatively thin layer and put it in a pan previously greased with a bit of oil.

At this point we sprinkle the surface of the “schiacciata” with extra virgin olive oil and we put the black grapes (washed and dried) and the walnuts on top of the “schiacciata”. We finish the preparation by sprinkling on the “schiacciata” some tablespoons of sugar and the twigs of rosemary.

Let the “schiacciata” rest for 30 minutes at room temperature. Finally we put it to cook in a preheated oven at 180 ° C for about 20/25 minutes. The “Schiacciata con l’uva” must be consumed when it has cooled so that the sugars of the grapes and the sugar are fused together and you can taste the whole flavor of the “Schiacciata con l’uva”.

INGREDIENTS OF THE “SCHIACCIATA CON L’UVA” (for 8 people):

For the dough:

  • 150 grams of flour 0
  • 150 grams of flour 00
  • 1 sachet of baking powder
  • 1/2 glass of warm water
  • 4 spoons of sugar
  • a pinch of salt
  • 4 tablespoons of extra virgin olive oil
  • 2 teaspoons of anise (optional)

For the filling:

  • 800 grams of black grapes (but white grapes can also be used)
  • 80 grams of shelled walnuts
  • 2 twigs of ramerino (rosemary)
  • 80 grams of sugar
  • 4 tablespoons of extra virgin olive oil

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