Welcome back to Recipe Tuesday! While our bodies are now in Dublin, Ireland – our stomachs are still in Tuscany. We wanted to share this delightful recipe BEFORE we became immersed in the wonderful cuisine of the Emerald Isle. You’ll only find this delicacy in Florence during the month of September as a celebration of the grape harvests. And what a celebration it it!
Schiacciata all’uva or Tuscan Grape Bread combines the sweetness of the year’s first grapes from the vines with the delicate texture of good Florentine olive oil and fresh bread from the kitchen.
If you can’t quite make it to Tuscany in time for this year’s harvest, you can still make this delicious piece of Italy at home. Here’s a simple recipe…
- Black Tuscan grapes (canaiolo) or American Concord grapes (uva fragola) 1 kg.
- Dough (500 grams). Flour combined with warm water, 1 teaspoonful of sugar and yeast. After the second rise.
- Sugar (150 grams). To layer over the bread.
- Olive oil. 4-6 teaspoonfuls.
Knead the dough with your hands adding 4 teaspoonfuls of olive oil and 50 grams of sugar. On a dredged with flour table, spread half of the dough and place it into a baking tin, place over it half grapes and 4 spoons of sugar. Cover all with the dough, place the remaining grapes and sugar, a little olive oil. Bake for 30 minutes at 180 degrees C.
We had the opportunity to give this a taste while wandering through the San Lorenzo Market in Florence with Walks of Italy. The juicy black grapes burst in our mouth as we nibbled this sweet treat and we took away our grape-stained stained fingers as wonderful souvenirs of our time in Florence. But we promise that next week, we’ll have our tummies firmly in Ireland and will share a favorite recipe from this beautiful area!
In case you missed last week’s Tomato-Pancetta Cream pasta sauce, you can find it here. Hope you’re enjoying Recipe Tuesday and please feel free to share YOUR favorite recipes as well!