Italian Grill - Mario Batali [27]
Brush the top of each bread with 2 tablespoons of the olive oil. Arrange the grape halves cut side down on the breads, using your fingertips to press them firmly into the soft dough. Sprinkle with the fennel seeds and sea salt. Using a large spatula, carefully place one of the breads (or both if you have room) on the piastra, cover with a large upside-down roasting pan, and cook, undisturbed, for about 5 minutes, or until the bottom is a deep golden brown and the top has cooked through; the grapes will be just starting to wilt. Transfer to a cutting board and repeat with the second bread.
Allow the schiacciate to rest for 5 minutes, then cut into wedges and serve.
Schiacciata with grapes is traditionally made to celebrate the grape harvest in Tuscany. If you can’t get Concord grapes, you can use any grapes, even delicate little champagne grapes (which, by the way, are not related to Champagne—they are called that simply because they are so delicate and delicious).
SCHIACCIATA
WITH PROSCIUTTO AND MELON
SERVES 6 AS AN ANTIPASTO
Pizza Dough (page 66)
¼ cup extra-virgin olive oil
4 ounces thinly sliced prosciutto di Parma
1 small or ½ large ripe cantaloupe, seeded and cut into 6 wedges
PREHEAT A GAS GRILL or prepare a fire in a charcoal grill. Put a piastra (see page 9) on the grill to preheat.
Divide the dough into 2 pieces. Using a floured rolling pin, roll each piece out to a rectangular shape about 12 inches long, 6 to 7 inches wide, and ¼ inch thick.
Carefully place one rectangle on the piastra (or cook both breads at the same time if your piastra is big enough) and cook for just 30 seconds. Carefully turn over and cook until the bottom is light golden brown and dry, about 1 minute. Transfer to a cutting board (with the less cooked side up), and repeat with the second piece of dough.
Brush the top of each bread with 2 tablespoons of the olive oil. Divide the prosciutto between the breads, covering as much of the bread as possible. Using a large spatula, carefully place one of the breads (or both if you have room) on the piastra, cover with a large upside-down roasting pan, and cook, undisturbed, for about 5 minutes, or until the bottom is a deep golden brown and the top has cooked through. Transfer to a cutting board and repeat with the second bread.
Allow the schiacciate to rest for 2 minutes, then cut into squares or wedges, place on plates, and set a wedge of melon alongside each one.
Prosciutto and melon is a familar combination, but here the prosciutto melts on top of the grilled bread and the cantaloupe is served alongside for a cool contrast.
PIADINA DOUGH
MAKES ABOUT 2 POUNDS
4¼ cups cake flour, plus extra for dusting
1 tablespoon baking powder
1 teaspoon salt
1 cup lard or vegetable shortening, cut into tablespoons and chilled
1 cup ice water
COMBINE THE FLOUR, baking powder, and salt in a food processor and zap to mix. Scatter the pieces of lard over the flour and pulse just until incorporated. With the motor running, add the water and process just until the dough begins to clump together.
Turn the dough out and press it into a ball. It is ready to be used.
This dough uses baking powder rather than yeast for leavening. If you can get high-quality lard, do try it—lard always makes the best pastry and dough.
PIADINA
WITH PROSCIUTTO AND MASCARPONE
MAKES 12 SAMMIES
Piadina Dough (opposite)
12 thin slices prosciutto di Parma
1½ cups (12 ounces) mascarpone
PREHEAT A GAS GRILL or prepare a fire in a charcoal grill. Place a piastra (see page 9) on the grill to preheat.
Cut the dough into 12 pieces. On a lightly floured surface, using a lightly floured rolling pin, roll each piece into a 6-inch round, and place on two baking sheets or trays.
Working in batches, place the rounds on the piastra and cook until light golden brown on the first side, about