Schiacciata di Ortone with Minted Cannellini Cream

Introduction

Benvenuti! Today the sun hangs low and golden over the hills, the perfect light for a mellow picnic under the shade of the ancient ilex trees. My garden has gifted me the first tender zucchine and their vibrant blossoms, so we shall make something that tastes of the Tuscan earth. This Schiacciata di Ortone is the heart of my picnic basket—a thin, crispy bread topped with the sweetness of the squash, paired with a velvety cannellini cream that we flavor with the wild mint growing by the stream. It is simple, it is honest, and it is meant to be shared with hands, not forks.

Ingredients

• 500g Type 0 flour (or strong bread flour)
• 350ml lukewarm spring water
• 7g active dry yeast
• 60ml premium extra virgin olive oil, plus extra for drizzling
• 10g sea salt
• 2 small young zucchine, sliced into paper-thin rounds
• 6 fresh zucchini blossoms, stamens removed
• 400g cooked cannellini beans (or one jar, rinsed)
• 1 organic lemon, juiced and zested
• 1 small clove of garlic, crushed
• 1 large handful of fresh mint leaves
• Flaky sea salt and cracked black pepper to taste

Instructions

1. In a large bowl, whisk the yeast into the lukewarm water and let it sit for 5 minutes until it begins to smile with tiny bubbles.
2. Add the flour and 20ml of olive oil. Mix by hand until a shaggy dough forms, then cover with a damp cloth and let rest for 30 minutes to autolyse.
3. Add the sea salt and knead the dough gently inside the bowl for a few minutes. It will be wet and sticky; this is correct for a light, airy crumb. Cover and let rise in a warm spot for 2 hours, or until doubled in size.
4. Preheat your oven to 220°C (430°F). If you have a baking stone or a heavy tray, let it get hot inside.
5. Generously oil a rectangular baking sheet. Gently stretch the dough onto the sheet using your fingertips to create small dimples.
6. Arrange the zucchini rounds and the blossoms across the top. Drizzle with more olive oil and a pinch of salt.
7. Bake for 20-25 minutes until the edges are deep gold and the zucchini is slightly charred.
8. While the bread bakes, prepare the cream. Place the cannellini beans, lemon juice, zest, garlic, mint, and the remaining olive oil into a mortar or blender. Process until silky smooth. Season with salt and pepper.
9. Allow the schiacciata to cool slightly, then slice into thick squares and serve with a generous dollop of the minted cream on the side or spread right on top.

Wrap this schiacciata in a clean linen towel while it is still warm to keep the edges soft. As you sit on your picnic blanket, let the smell of the rosemary and the cool mint cream take you to my hillside. This is the beauty of the cucina povera—taking the humblest beans and the morning's harvest to create a feast. Enjoy the stillness of the day. Buon appetito!

Isabella