Schiacciata Unta Di Berlingaccio

Cooking Instructions

In a small bowl, dissolve the yeast in the lukewarm or hot water. Put the 2 cups of flour in a large bowl. Make a well in the center and put in the dissolved yeast, along with a pinch of salt. Stir the yeast mixture with a wooden spoon, gradually incorporating half of the surrounding flour.

Cover the bowl with a cotton dishtowel and let rest in a warm place, until the "sponge" is doubled in size (about 1 hour). While the sponge is rising, grate the orange peel into another small bowl. Add the saffron, vanilla, nutmeg, eggs, and sugar and mix very well with a wooden spoon.

Melt all but 1 tbsp of the lard in a double boiler, then remove from the heat and let stand for 10 to 12 minutes, until lukewarm.

When the sponge has risen, add the orange-peel-saffron mixture to it and stir with a wooden spoon until well amalgamated. Add the lukewarm lard and keep stirring, using a motion pushing up from the bottom rather than a rotary one. Incorporate all the flour remaining in the bowl.

Add the 5 tablespoons of additional flour, one by one, incorporating each before adding the next. Continue to mix, using the motion described above, for 10 minutes more. The "dough" will have the consistency of a very thick batter.

Grease a jelly-roll pan with remaining tbsp of lard. Pour the thick batter into the pan, cover with plastic wrap and let rise until almost doubled in size (about 1 hour).

Preheat the oven to 400 degrees.

When the dough has risen, place the pan in preheated oven for 35 to 40 minutes, then remove from the oven and allow to cool. Sprinkle with confectioners' sugar and serve.

Wine Pairing(s)

Master Peace Chardonnay

Marco Real Garnacha

Louis Jadot Chassagne-Montrachet 'Cailleret'

Chateau Ste. Michelle Chardonnay

Casa de la Vega Merlot

Schug Chardonnay

Acustic Celler 'Acustic'

Cruz Garcia Real Sangria

Pascal & Mireille Renaud Macon-Villages

Bandiera Reserve Chardonnay