The traditional tuscan Schiacciata is gaining incredible popularity worldwide: today we want to suggest a delicious variant for a truly green aperitif, accompanied by one of our freshest bottles.
Not many people know that the Tuscan schiacciata was a popular food already among the Florentine nobles of the renaissance. In fact, Lorenzo de' Medici himself, known as the Magnificent, records in one of his writings the phrase, “Doman t'arrecherò una schiacciata.” Some even trace the origins of this preparation back to ancient Egypt and Romans.
From there, millions of different schiacciate have been made, usually filled with cold cuts, but other slightly different “green” options have always been popular as well, such as the one we want to propose to you today.
Perfect as an appetizer, aperitif or light dish for a summer dinner, this squash blossoms schiacciata conquers with its lightness and balance of flavors. Simple to prepare, but always appreciated for its goodness, here’s how to make your own perfect squash blossoms schiacciata:
Ingredients:
- Squash flowers: 120 g
- Water: 450 g
- Flour 00: 200 g
- Eggs: 1
- EVO oil and salt to taste
- Start by cleaning and peeling the squash blossoms, then lay them out open in a single layer in the baking dish. Combine flour, egg, a pinch or two of salt, water, and 3 tbsp of olive oil in a mixing bowl. Mix well into a smooth, lump-free batter.
- Lightly oil a 14 x 10 inch non-stick baking dish. Dip each blossom into the batter then line the pan with it in a single layer without overlapping. Ladle the remaining batter over the top, drizzle with a little more oil, and put it in the static oven that has been preheated to 200°C on the lowest rack position. Bake for approximately 35 minutes.
- After about 20 minutes, once the top begins to set, drizzle a little more oil over it. When done, switch the oven to grill mode. Move the dish to the top rack position and carefully watch as the surface browns quickly at full heat; this will only take a few minutes. Remove the schiacciata from the oven as soon as it is golden and crispy, letting it rest for a couple of minutes. Slice and serve to your guests!
This delicious treat needs the right fresh accompaniment: we suggest our Farnito Chardonnay IGT 2022: Grapes for this Chardonnay come from our estate located in Montepulciano at about 1,000 feet above sea level. The bunches are handpicked normally from late August to early September and quickly packed in small crates to avoid any damage before the process of vinification starts.
During fermentation, we keep the yeasts and solids in suspension by regular stirring to enhance aromatic complexity. In winter, after racking, the wine is put into barrels for a very short maturation period prior to bottling. Then it undergoes further refinement in our temperature-controlled cellars at 55°F where development will take place optimally.
The resultant wine is straw yellow with slight golden tints. It has a good nose of ripe tropical fruit and warm spice well integrated with citrus and a hint of vanilla, the perfect combination to enhance the flavours of summer nights.
