Ingredients(for 8 people)
250 g medium-strong Italian ‘0’ flour
25 g extra virgin olive oil
150 ml water, heated to 25°C
6 g salt
400 g Organic Stracchino
30-32 cm pizza tray
Method:Place the flour in a large bowl, add the salt and the water a little at a time, alternating with the oil, until you get a smooth and even dough.
Divide the dough into two separate balls and place in a sealed container. Leave to stand at room temperature for around 30 minutes. Slightly grease the pizza tray. Remove the dough and roll it out, first with a rolling pin and then with your hands, using a rotational movement, placing your closed hands underneath the dough and being careful not to tear it. Stretch the pastry out on the pizza tray (to a thickness of around 1 mm) and evenly cover with the pieces of Stracchino. Stretch out the second pastry sheet like the first one and position it on top of the pastry with the cheese. Carefully seal the edge to make sure the cheese doesn’t leak during cooking.
To decorate the schiacciata, you can also give the edge a ‘rope effect’. Cook in a pre-heated, ventilated oven at 230-240°C for around 7-8 minutes or until it becomes golden brown. Wait a few minutes before cutting and serve with some fresh salad.
Wine matching:BLANC DE BLANCS
For a summer dish like “Schiacciata” (flatbread) filled with Stracchino cheese, the ideal match is Blanc de Blancs, a Duchessa Lia spumante made using the Charmat method. This fresh, light, pleasant wine can be drunk from the aperitif to the end of your meal. Blanc de Blancs is a light, straw-yellow coloured spumante made after careful selection of white grapes from Northern Italy. It stands out for its harmonic, balanced taste. Its bubbles are fine, persistent, pleasant and soft to the palate, expressing all its quality; moreover, this wine has a flowery, fruity aroma.
AICI – Associazione Insegnanti di Cucina Italiana
Eleonora Caprio’s recipe