Tuscan grape bread and Italian cheese from How to Eat a Peach: Menus, Stories and Places (page 157) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 4 hours to prepare. Can substitute thyme sprigs for rosemary sprigs; and Gorgonzola cheese, Fontina cheese or Italian cheese of your choice for Taleggio cheese.

  • e_ballad on March 03, 2020

    A tasty recipe, though you really need to shove all of the grapes deeply into the dough - I pushed them to embed them into the surface, but they were all perched precariously when it came to unveiling the final product. Make sure that you don't skimp on the herbs.

  • Foodycat on February 25, 2019

    I've made a few different versions of Schiacciata con L'uva over the years but this has been the best. I actually added the raisins and marsala to the dough, and kneaded it with the dough hook on the mixer - so it was very wet - and then did an 18 hour rise in the fridge, before knocking back, shaping and putting back in the fridge for 4 hours for the second rise. Absolutely delicious. We had it with taleggio and a beautiful ripe goats cheese.

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