PrintSugar Rush: Schiacciata Uva at Babbo
Our table was full with dishes like warm lamb's tongue and salumi, lamb brains, and lamb chops, sweetbreads galore, and goose liver ravioli. The grilled octopus was lovely, as was the pumpkin lune and hearty pappardelle with boar ragu. But for some very strange reason all I can seem to recall with clear sense is one dish: dessert. Figures, huh? The last dish of the night, Schiacciata Uva—a pillowy round of warmed brioche, with a delicate golden surface studded with the season's concord grapes. A few grapes had burst through the taut skin, staining the interior a luxuriously purple hue. On the side, there was vanilla gelato strewn with honey for a mellow sweetness. Simple and uncomplicated.
With four forks simultaneously diving into the dish, the brioche was devoured in seconds. We clearly should have ordered five. One for each of the four of us, and then a fifth to share.
Babbo
110 Waverly Place, New York, NY 10011 (b/n Avenue of the Americas and Washington Square West; map)
212-777-0303
babbonyc.com
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4 Comments:
its typically not made with brioche. i've had babbo's rendition and its definitely not brioche...
dtbaker at 7:44PM on 11/24/08
@dtbaker: It is made with a brioche-like dough. Straight from the Babbo cookbook, the schiacciata d'uva is made from "a sweet dough that resembles brioche." The waitress at Babbo sold it to our dining party as a "brioche baked with concord grapes."
Kathy YL Chan at 9:37PM on 11/24/08
Hi! Its actually from my cookbook, Dolce Italiano: Desserts from the Babbo Kitchen! And Kathy is right - my rendition is brioche. So this is not authentic, but a sweet, dessert version of schiacciata.
Sorry - couldn't resist jumping in~
Gina DePalma at 10:19PM on 11/24/08
It was awesome.
kathryn at 11:11PM on 11/24/08