In the Tuscany, for some weeks now, the air is brighter.
This is my absolute favorite time of the year. it's still hot during the day, but not too hot. While in the morning the air is fresh and waking up is a pleasure. It is the prelude to the fall. The scents change, you can already savor all the fragrance of the damp earth that will soon welcome the rainy season. And this cool morning goes well with the idea that we will soon light the fireplace to warm up.
The unmistakable noise of the tractor in the fields is exactly September.
The first step in wine production takes place here, in the vineyard. Here the wine reaches the desired alcohol content that will be reviewed in the cellar. Here the campaign is celebrated, here we laugh, here we joke, here we still have that healthy effort that makes you happy in the evening, here we tell old anecdotes of the past, and always here new loves are born while we exchange glances among the rows that let the morning light penetrate. And here, among the vines, that women gather at least a couple of strands of grapes to prepare one of the most healthy sweets: the schiacciata con l'uva!
AuthorToscane DI GustoCategoryCakes, Desserts, Tuscan Tradition RecipesDifficultyBeginner
After preparing the pizza dough (you can do it simply with brewer's yeast or sourdough), add a little oil, sugar and grape juice to the dough.
Roll out the dough on a baking sheet, which you have previously oiled thoroughly, and lay the washed grapes on top.
Then enrich the crushed with some chopped walnuts.
Finally sprinkle with some granulated sugar or cane sugar.
Let the schiacciata stand for at least half an hour, so that the dough can rise a little.
Bake for about twenty minutes at about 200 ° C in the pre-heated oven.
Take out the crushed bread only after it has acquired a brownish color and the dough above it will therefore be crunchy beast.
You can enjoy hot or cold according to your tastes.
Ingredients
Directions
After preparing the pizza dough (you can do it simply with brewer's yeast or sourdough), add a little oil, sugar and grape juice to the dough.
Roll out the dough on a baking sheet, which you have previously oiled thoroughly, and lay the washed grapes on top.
Then enrich the crushed with some chopped walnuts.
Finally sprinkle with some granulated sugar or cane sugar.
Let the schiacciata stand for at least half an hour, so that the dough can rise a little.
Bake for about twenty minutes at about 200 ° C in the pre-heated oven.
Take out the crushed bread only after it has acquired a brownish color and the dough above it will therefore be crunchy beast.
You can enjoy hot or cold according to your tastes.