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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a very typical florentine recipe, and in my family pass from mother to daughter, from many generations. Ingredients:
500 g flour, 0 type |
25 g beer yeast |
1 glass milk (tepid) |
2 kg grapes |
extra virgin olive oil |
sugar |
anise, pip |
Directions:
1. Preparation:In a bowl melt yeast with a little bit of milk and 1 table spoon Extra virgin olive oil, 4 teaspoons of sugar. Than add flour with a little bit of salt. At this point if you need, you can add milk to obtain a homogeneous mixture.
2. Cover and set in a warm place. Heat up 4/5 table spoons of extra virgin oil and a little bit of rosemary. Clean grapes and add sugar as you want.
3. After 2 hours of rising, deflate the dough, add oil and rosemary and continue to work the dough.
4. Divide the dough in 4 pieces. Take one and flatten the dough, put in a baking tin, put in grapes, press it and add anise pip. Add another part of dough, and again grape, anise pip and sugar as you want. Put in the oven at 190° for 1 hour.
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