10/2/2010 Chef in the Market demo: Cathy Whims, Nostrana
October 2, 2010 by pfmadmin
October 2, 2010 Chef in the Market demonstration by Cathy Whims, Nostrana
|Schiacciata con uva
Adapted from foods of Italy, Bugialli
For the sponge:
1 C unbleached all-purpose flour
1 oz. fresh compressed yeast, or 2 packages (4 t) active dry yeast
¾ cup lukewarm or hot water, depending on the yeast
For the dough:
2 ½ C unbleached all-purpose flour
2 T extra virgin olive oil
Pinch of salt
Scant ½ C lukewarm water
2 ½ lbs. red wine grapes (not Concord), or 2 ½ lbs. seedless ruby grapes
1 C granulated sugar
½ t fennel seeds
- Prepare the sponge
- Put the cup of flour in a bowl and make a well in it.
- Dissolve the yeast in the water and pour it into the well.
- Mix the dissolved yeast with a wooden spoon, incorporating the flour.
- Cover the bowl with a cotton dish towel and put it in a warm place. Let stand until the sponge has doubled in size (about one hour).
- Meanwhile remove the stems from the grapes. Carefully wash the grapes in cold water. Then pat them dry with paper towels and put them in a large crockery or glass bowl.
- Add the sugar and fennel seeds.
- Mix well with a wooden spoon so that the grapes are well coated with the sugar.
- Let stand until needed.
- Arrange the 2 ½ C of flour in a mound on a pasta board; then make a well in the flour.
- Pour the sponge into the well along with the olive oil, salt and water.
- Use a wooden spoon to mix together all the ingredients in the well.
- Then start mixing with your hands, absorbing the flour from the inside rim of the well little by little.
- Keep mixing until all but about 5 T of the flour is incorporated.
- Then knead the dough with the palm of your hand, incorporating the remaining flour in a folding motion, until the dough is homogeneous and smooth (about 2 minutes).
- Oil a 14 in. pizza pan
- Divide the dough in half.
- With a rolling pin, roll out both pieces into round shapes, about 167 inches in diameter.
- Lay one piece on the bottom of the oiled pan, covering even the sides of the pan.
- Distribute half of the sugared grapes over the layer of dough, cover with the other layer of dough, and seal the two edges together all around by pressing them together.
- Distribute the remaining grapes on top of the schiacciata, cover the pan with a cotton dish towel, and let rest until the schiacciata has risent to almost double in size (about 1 hour).
- Preheat the oven to 375 degrees.
- When the dough has doubled in size, remove the towel and bake the schiacciata for 1 hour. Remove from the oven and let cool completely (about 1 hour).
- Serve from the pan or on a board to preserve its rustic character, slicing it like pizza.