As always happens with some traditional dishes that have a long history linked to the territory, even with regard to the Tiella di Gaeta every family, every housewife, every grandmother keeps her recipe and jealously guards it as the real and original one, not to be get confused with what others are making or what you find in grocery stores. The Tiella di Gaeta is no exception to this rule. It is undoubtedly a poor dish but in the simplicity of its local components (which can vary, some also include mussels, others onions, others escarole, anchovy fillets and capers) it releases aromas and flavors of unmistakable freshness. And it's easy to do too.
Ingredients
500 g flour
20 g of natural yeast
3 tablespoons of olive oil
200 ml of warm water
1 kg of boiled octopus or squid
100 g of pitted Gaeta olives
100 g of peeled tomatoes
Parsley
Chilli
Sale
Preparation:
Put the yeast, salt and oil in a bowl. Gradually add the flour until a homogeneous dough is obtained, kneading it for at least 10 minutes.
The dough thus obtained is wrapped in a tea towel and left to rise for at least half an hour in a warm environment. In the meantime you can proceed with the filling: cut the boiled octopuses or squid into small pieces and season them with oil, parsley, chilli pepper, peeled tomatoes, and pitted olives.
Then take half of the dough and roll it out with a rolling pin until you obtain a sheet of thickness less than a centimeter which is placed in a round pan previously greased with oil, shaping it around the sides. With the other half, prepare a disc of dough which will then be used as a cover
Now pour the filling, which will have in the meantime become flavored, into the pan and cover with the disc of dough, taking care to join the flaps well by exerting slight pressure on the entire edge.
Bake the tiella di Gaeta at 180°C for at least 30 minutes, until the dough turns golden brown. Serve warm
