The grape skyachchata (schiacciata con l’uva) is traditional Italian pastries by which preparation harvesting in Tuscany is followed. As a rule, for its preparation the "wine" grade of grapes is used, but it is possible to take also any black, sweet or sweet-sour, with saturated taste.
It is required to you
- sifted flour from soft grades of wheat - 500 g;
- black grapes - 500 g;
- olive oil - 2 tablespoons;
- fresh compressed yeast - 25 g;
- anise seeds - ¼ tsps;
- granulated sugar - 80 g;
- salt - ¼ tsps.
Instruction
1. Dissolve yeast in warm water which temperature has to be 30 degrees and at once knead dough.
2. Sift flour with salt in the form of a cone. In the center of a cone make deepening and add yeast and olive oil.
3. Carefully knead dough hands or by means of the powerful mixer or the combine within 15-20 minutes. Dough has to turn out elastic and soft.
4. Divide dough into 2 identical parts from which form spheres. Lay out each sphere in a separate deep cup, cover with towels and put to approach to the warm place with the air temperature of +25-30 degrees within 4 hours. Dough has to increase in volume approximately by 3 times.
5. Warm an oven to 180-200 degrees. Grease a baking tray with a small amount of olive oil.
6. Take one sphere and by means of hands, without using a rolling pin, stretch dough so that it was evenly distributed proper.
7. From above a thin layer lay out grapes. If berries too big, cut them on 2-3 parts. Also don't forget to remove stones.
8. From above strew grapes with granulated sugar. Take quantity on the discretion depending on sweet of grapes. Add ½ part of seeds of an anise.
9. Stretch the second sphere to the necessary size and put over grapes. Strew pie with the remained granulated sugar and seeds of an anise. Put in the warmed oven and bake within 40-50 minutes.