Celebrating the Harvest (and the Harvest Flatbread of Tuscany) in Healdsburg

by Mugnaini on October 31, 2013 in Company News & Press

Harvest-BreadOver the past few weeks, I’ve had the pleasure of sharing the grape harvest at the Mugnaini Cooking School in Healdsburg with some of our guest students. And just like in Tuscany we celebrate at harvest by making  Schiacciata con l’uva (harvest flatbread with grapes) in our wood fired ovens. It’s a simple dish using our pizza dough recipe and tossing the grapes, in this case a Barbera variety, with a small amount of sugar and anise seed. The grapes are spooned over the freshly made dough, and then it’s just a few minutes with a couple of turns in the oven. Delicious!

Schiacciata (skee-ah-CHA-ta) is one of the many wonderful traditions that I came to know and love while living in Tuscany prior to the launch of Mugnaini Imports in the U.S. It’s a pleasure to share this seasonal dish with others here in the states. If you have access to wine grapes or other fresh grapes of the season, I highly recommend this tasty treat.

Andrea Mugnaini
Founder and Owner, Mugnaini Wood Fired Ovens

Schiacciata con l’Uva – Flatbread with Harvest Grapes

Prep oven per Mugnaini Pizza Oven Protocol.

Sponge:

1 cup unbleached all purpose flour
2 teaspoons active dry yeast
1 ¼ cups lukewarm water

Prepare the sponge: Place flour in a bowl and make a well in the flour. Dissolve yeast in the water, and pour into the well. Mix well incorporating all the flour. Cover the bowl with a towel and set aside in a warm place for one hour, or until the sponge has doubled in size.

Topping:

2 1/2 pounds ripe red wine grapes
1/2 teaspoon anise seeds
1/4 cup sugar

Wash the grapes and remove stems. Place grapes, anise seeds and sugar in a bowl.  Mix gently and set aside.

Dough:

2 ½ cups unbleached all purpose flour
½   cup lukewarm water
1 teaspoon lemon zest
2 tablespoons extra virgin olive oil
¼ teaspoon salt

Place flour in a large bowl and add the sponge, water, lemon zest and olive oil and salt.  Mix well until incorporated. Place dough on a lightly floured work surface and knead until smooth, about 3-5 minutes. Place in a bowl and aside to proof for 2-3 hours or until doubled.

To assemble:

Place dough onto a large wood peel that has been dusted with flour.  Stretch as you would for a pizza to the desired size and top with grapes.  Slide into oven and bake for 3-5 minutes, turning as you would to bake a pizza.

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