~RECIPE Tuscan Wine Grape Pie- Schiacciata Con L'Uva~

[SUPREMEBEEYATCH]

Preheat oven to 200 C (400 F)

Mix the egg, sugar, flour, olive oil, baking powder, and enough wine or water to obtain a fairly soft dough. Knead it till it's smooth, and roll it out about a quarter of an inch thick.

Grease a 9x14" cake pan (we use a metal roasting pan) and line the bottom of it with half the dough, making sure that it reaches about an inch up the sides of the pan. Fill the pan with about 3/4 of the drained grapes; gently squeeze some between your hands as you add them, and leave the rest whole.

Use the remaining dough to cover the grapes, sealing them in with care, then spread the rest to the grapes on top of the schiacciata. Dust the schiacciata with sugar and bake it in the oven for about an hour, or until the crust is browned. When it is done it will be about an inch and a half thick; the dough is primarily a container for the grape filling.

You can vary the recipe. Some cooks use considerably more sugar, and others put chopped walnuts within the schiacciata and sprinkle them over it. Still others sprinkle anise seeds or rosemary leaves over the schiacciata; whereas walnuts and rosemary are sometimes used together, anise seeds are used alone.

Schiacciata con l'uva goes wonderfully with a red wine.

Can't find wine grapes?
Concord grapes will work, and have relatively fewer seeds. Or, I think, you could use a mixture of other wild berry fruit, for example currants, blueberries and raspberries, perhaps with a few plumped raisins (zibibbo would be ideal) thrown in. Don't use table grapes, because they are too watery and lacking in both sweetness and concentration.