In September, the vines are full of ripe grapes, which means the perfect time to bring a typical Tuscan desert to the table: schiacciata con l’uva (or panello con l’uva, as some parts of Chianti call it).

Simple but very tasty, each region has its own version to call its own, and the exact date or place of the birth of the schiacciata con l’uva is unknown, as there are no written records. This is what happens with recipes of peasant origin: they are usually transmitted orally from generation to generation.

A very typical feature of Florence is the use of freshly harvested grapes in the preparation of the recipe. The detail is that these grapes, for some reason, would be unsuitable for harvesting, and the schiacciata con l’uva was probably the way found by producers to avoid waste.

Nowadays, the schiacciata con l’uva is no longer just a household and peasant product, it can be found in the city’s main “forni” (bakeries) at this time of year. Want to do it at home? Our chef Carlos Curasma shares the recipe!

Schiacciata con l’uva

For the dough:

– 500 grams of flour 0

– 300 grams of water

– 5 grams of brewer’s yeast

– 20 grams of sugar

– 15 grams of extra virgin olive oil

– 10 grams of salt

Ingredients for stuffing:

– 500 grams of black wine grapes

– 55 grams of sugar

– rosemary to taste

– oil for the pan to taste

Method:

Dissolve the yeast in warm water or at room temperature, add the sugar and extra virgin olive oil and mix together. Put the flour in a bowl, form a little hole in the center and pour the water with the dissolved yeast, begin to knead and before completing all the flour add the salt, continue to knead on the work surface, working the dough in all directions for 5 minutes, until it is elastic and using a little flour if necessary. Grease a bowl with extra virgin olive oil and transfer the dough to the inside, also grease it on the surface and cover with plastic wrap. Let rise until doubled in volume, in the oven with the light on, or in the oven preheated to 28 ° to anticipate the rising time.

Meanwhile, prepare the grapes: wash them well and place the grapes in a container, detaching them from the bunch, then transfer them to a clean cloth and dab them gently, drying them.

After rising, grease the pan with extra virgin olive oil, transfer the leavened dough and spread it with the fingertips over the whole pan. If it should resist, let it relax for 10 minutes and then proceed to enlarge it.

Distribute the grapes on the dough, spreading it evenly, then press it lightly with your hands.

Put plenty of sugar on the surface and rosemary to taste and let it relax for 20 minutes.

Bake in a static oven at 200 ° for 30 minutes or until golden brown! Enjoy your meal!