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Crushed With The Grapes

Crushed With The Grapes

Crushed With The Grapes

Difficulty: Average

Time: 15 min of preparation, 45 min of cooking

Type of Cooking: Baked

Doses for: 6 people

Instructions

  • 500 g of already leavened bread dough
  • 3 spoons of extra virgin olive oil
  • 800 g of black vine grapes
  • 4 spoons of sugar
  • 1/2 teaspoon of anise seeds

Tips

This typical preparation of Tuscan cuisine that dates back to the time of the Etruscans, is traditionally prepared in the countryside during the harvest period when the grapes are ripe and juicy. Vine grapes cannot be replaced with table grapes.

Preparation

Preparation: 15 minutes + 1 hour for rest Spread the dough on a pastry board, add two tablespoons of oil, one of sugar and anise seeds and work for a few minutes. Place it in a bowl, cover it with a cloth and let it rise in a warm place for about an hour. Wash the grapes thoroughly and let them dry. Roll out half of the dough and place it in a 28 cm diameter pan, lightly oiled. Cover it completely with the grapes, leaving a border of one centimeter free and sprinkle it with two tablespoons of sugar. From the remaining dough, make another disk with which you will cover the base of the flattened pinching it at the edges. With the prongs of a fork, prick the surface, then brush it with a little oil and sprinkle it with a spoonful of sugar. Put the crushed nice oven at 200 ° continuing cooking for three quarters of an hour. Serve it warm or cold. This typical preparation of Tuscan cuisine that dates back to the time of the Etruscans, is traditionally prepared in the countryside during the harvest period when the grapes are ripe and juicy. Vine grapes cannot be replaced with table grapes.

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