Panello con l’uva is a Chianti adaptation of the Florentine Schiacciata con l’uva. It is a sweet flatbread laden with grapes, typically prepared around the grape harvest in autumn.
About the chef:
This delicious flatbread recipe was shared with us by Monica Lapis, one of the chefs we collaborate with to provide traditional culinary experiences for our guests. Here is what she told us about the origins of this particular recipe:
‘This recipe is from my mum and reminds me of the good old days of when we were kids and making panello con l’uva. It was a big party and we all participated, especially when it came time to eat it!
The difference between now and then is that my mum used to bake it in the oven of the wood-burning stove and the flavour was certainly more intense. I bake it in the electric oven hoping to be able to rediscover the same flavours of the past.’
Serves: 8-16 people
Cooking time: 6.5 hours
Ingredients:
1 kg flour, 00 type
25 g yeast
600 g water
100 g sugar
10 g salt
50 g olive oil
100 g walnuts
Black grapes, to taste (the small, round variety is the most authentic)
Rosemary, to taste
Caster sugar, to taste
Method:
Sauté the oil, walnuts and rosemary in a small frying pan. Once done, remove the rosemary and set aside. Dissolve the yeast in the water, then put the flour in a bowl, add the dissolved yeast and mix. Next, add the sugar and salt and continue kneading, then add the walnuts and oil, and finally the grapes until it forms a smooth dough. Leave to rise for 4 to 5 hours depending on the outside temperature.
Preheat the oven to 200° C and while it heats up, spread the dough into a rectangular sheet pan (depending on the size, you may wish to use two sheet pans). Sprinkle the surface with caster sugar and oil, put it in the oven and bake until the surface is golden and crispy.
