INGREDIENTS: 300 gr. flour, 100 gr. sugar, 100 gr. lard, 20 gr. yeast (melted in warm water), peel of an orange, finely grated, homemade hydro alcoholic extract of vanilla bean (for God’s sake, avoid “vanilla” bags or the vials… they’re artificial flavors!!!) , one egg plus two egg yolks, pinch of salt, abundant (50 to 100 gr.) powdered sugar.
Incorporate the melted yeast with the flour, mixing well until you have a thick dough, let the “ball” to rise for at least an hour, in a warm dry place, covered with a towel.
Once you see that the volume has doubled, resumes to knead with strength and speed to incorporate more air and add, in this order, lard (a little melted but not hot), the eggs, sugar, salt, orange zest, vanilla. This well homogeneous slurry is spread on a rather low baking sheet greased with lard, to an height of the mixture of 2 to 2.5 cm.
You let it rise again for two hours, always covered with a napkin, always in a dry and warm environment. Then put it in a hot oven, about 180° C for half an hour, until the surface will take a nice dark honey color (not brown …).
Remove from oven and let cool in the pan, remove from pan only when really cool, let it laying on a tray covered with several sheets of “yellow paper” (or white paper for pastry if want it to appear more chic) and sprinkle with powdered sugar, if you wish “mark it Florentine style”, get one “stencil “cardboard perforated with a Florence heraldic lily and, using it as a “mask “, sprinkle with cocoa powder.
WINES … classicality wants a nice Vin Santo, but those pretty dry and delicate, otherwise one too powerful would kill the delicate nature of schiacciata, i may suggest the one from Castello di Querceto … or even agentleness touch, but in modern style, a cool white sparkling wine, yet not excessive, nor for dry neither for sweetness … like the Chardonnay by Castello di Querceto…
You can anyway buy it in the most famous pastry shops in Florence (please, NOT in supermarkets.. i tried, and you can find “components” list here below… )
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