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Florentine recipe for our b&b coddled guests

Florence-Tattoo-ConventionTypical Florentine recipe, prepared by all the bakeries and pastry shops in Florence during the harvest in September and October, and exclusively in this time of  theyear, by Mrs. Anna, for our coddled guests!

  • Preparation time: 30 minutes.
  • Raising time for dough: 2 hours.
  • Cooking time: 1 hour.
    For the dough:

  • 25g dried yeast.
  • 400g plain white flour.
  • 4 tbsp extra-virgin olive oil.
  • 200g sugar.Salt.
    To garnish:

  • One kg black grapes (Canaiolo)
  • Sugar.
  • Extra-virgin olive oil

Dissolve the yeast in a little tepid water and add to the flour, oil, two tablespoons sugar and a pinch of salt in a large bowl.

Mix together rapidly, form into a round ball, cover the bowl with a cloth and leave to rise in a warm place for two hours.Remove the grapes from their individual stalks (using small, black wine grapes and not the larger, table variety), put in a colander, wash and leave to dry.

Divide the dough in two and roll out into rectangles the same size as the baking tray you are using. Put one piece in the greased tray and top with 700 gr of the grapes.

Sprinkle with a little sugar and put the second rectangle of dough on top. Cover with the remaining grapes, oil and sugar.

Put in the oven at 180°C. and cook for about 1 hour.

 
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