Recipe | Schiacciata di uva

Schiacciata di uva

A RECIPE TO CELEBRATE HARVEST (SCHIACCIATA MEANS ‘SQUASHED’)

Serves 12

200g raisins
250ml vin santo or moscatel
850g strong white bread flour
2 scant tsp fast-action yeast
435ml warm water (100-110C)
1 1⁄2 tbsp extra virgin olive oil, plus extra for brushing
450g black seedless grapes, washed and stalks removed
2 tbsp demerara sugar
2 tbsp fennel seeds
you will need
A 33 x 22cm baking tray

1 In a small pan, bring the raisins and vin santo or moscatel to a boil, then turn off the heat and set aside for at least 1 hour, preferably overnight.

2 Mix the flour and yeast with 1 tsp salt. In a jug, combine the warm water with the olive oil. Pour into the flour mixture and combine, then knead until smooth and elastic. Or use a mixer with dough hook attachment.

3 Brush a thin layer of oil over the inside of a large bowl and put the dough inside, turning it over in the oil. Cover with cling film or a plastic bag and leave in a warm place to rise until doubled in size (about 1 hour 30 mins).

4 Brush a 33 x 22cm baking tray with oil. Divide the dough into two and roll half out to the size of the tray, pushing it into the corners. Drain the raisin mixture and spoon over the dough. Roll out the second half of dough to the same size and sandwich over the first. Pinch the edges to join. Leave in a warm place, covered with a clean tea towel, until risen (at least 30 mins).

5 Preheat oven to 190C/Fan 170C/ Gas 5. When the dough has risen, scatter over the grapes, then sprinkle over the sugar and fennel seeds.

6 Bake in the preheated oven for 45 mins, until you have a golden crust and the grapes are bubbling and releasing their juices. Cool on a wire rack for 15 mins, then cut into generous slices to serve, with coffee or as a dessert in its own right.

Turn to page 24 of October’s The Simple Things for more of our autumn fruit feast, including Blistered grapes, ricotta & toasted sourdough, Parma-wrapped chicken with figs & gorgonzola, Herb-roasted veg Kale & fennel salad, and Poached prunes with Pedro Ximénez.

A feast of autumn fruit was inspired by the annual harvest days at Dunleavy Vineyards in the Chew Valley, Somerset, when friends and family join together to help harvest grapes and share a meal in the vineyard afterwards.

Launched in 2008 by Ingrid Bates, the vineyard produces multi-award winning rosé wine from Pinot noir and Seyval blanc grapes. Dunleavy Vineyards’ first sparkling wine will be available from October 2018.

dunleavyvineyards.co.uk

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Recipe | Real ragu

It may take more effort than a staple spag bol, but this slow-cooked brisket is well worth it

Serves 4
1kg rolled beef brisket
2 tbsp olive oil
50g unsalted butter
200g smoked pancetta, finely chopped
1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
3 tbsp tomato purée
1 tbsp mixed spice
500ml red wine
500ml milk
2 dried bay leaves
2 sprigs rosemary

to serve:
500g dried tagliatelle
75ml extra virgin olive oil
Small handful parsley, roughly chopped
100g parmesan, finely grated

1 Preheat oven to 200C/Fan 180C/400F. Put the brisket into a small roasting dish and roast for an hour. Remove and allow the brisket to cool. Cut into small chunks.
2 Meanwhile heat the oil and butter in a large saucepan or casserole over a medium heat. Add the pancetta and cook, stirring occasionally, until the fat renders down and the pancetta is slightly crispy. Add the onion, carrots and celery, stir to coat, then cook very slowly until soft – a good 20 mins at least, stirring every so often.
3 Once the veg are soft, increase the heat to high and stir in the tomato purée and mixed spice just for a minute or two, then add the wine, milk and herbs. Add the chopped brisket, bring to the boil, then reduce to a very low simmer and cook, partially covered with a lid, for 3 hours. Give the pan a stir every so often to ensure the bottom isn’t catching.
4 When the ragu is ready – it will be thick and the meat will be oh so tender – season to taste. Cook the pasta in salted water. Reserve 100ml of the pasta cooking water, then drain. Add the pasta to the ragu pan along with the reserved water, olive oil and parsley. Stir well to mix. Serve with a scattering of parmesan.

Recipe from Comfort by John Whaite (Kyle Books). 

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