Monday, October 13, 2014

TIELLA OF GAETA.

I cannot think about bread without thinking about what I will eat with it. This is why I love make cakes, pizzas and all those doughs which provide a filling.

Personally I would put one of the tastiest the:
"TIELLA of GAETA."
This is my TIELLA di GAETA baked.
The Tiella is a specialty of the town of Gaeta, where they produce an excellent variety of olives.
The filling that I usually make is with: octopus, cherry tomatoes, olives (Gaeta), garlic, chilli and parsley.

After trying to prepare the dough with different types of flour have come to the conclusion that I prefer to prepare the mixture for the dough which will accommodate the filling with: 1/3 durum wheat flour, 1/3 of
einkorn flour and one third of wheat flour type 2, all stone ground.

I start preparing the dough, usually,
early in the morning, if I intend to eat it for dinner. By following this simple recipe for a TIELLA of 8.6 in of diameter

INGREDIENTS:

Flour
Mix
(1/3 durum wheat
+1/3 einkorn
+1/3 Wheat 2) 0.66 lb
Water 0.36 lb
Malt / sugar 0.1 oz
Sourdough (50% solid) 3.17 lb
Extra virgin olive Oil 1 oz

PROCEDURE:
  1. Weigh the ingredients: flour, water, oil, salt, malt and sourdough.
  2. Dissolve sourdough with the water and malt, add the flour, oil and salt at last. Knead for about 10 minutes. The final dough should be soft, smooth and very elastic. 
  3. With the dough forms a ball and put it to rest in a bowl covered with plastic wrap, for about 1 hour. 
  4. After making the dough rest, divide it into 2 parts and form two balls to rise. One must be of 0.44 lb and the other approximately 0.66 lb, so as to obtain a disc wider for the bottom and edges of the Tiella, the other smaller for the upper side. 
  5. Make rest again for 60-90 minutes, then roll out to form the two disks (base + lid) . Put the largest on the bottom of the pan, lined with oven paper and lightly greased with a little salt, taking care to spread to a diameter sufficient to cover largely edges. Fill with boiled octopus (about 1,1 lb), cherry tomatoes blanched and peeled, pitted olives, parsley and crushed red pepper, which you have previously mixed, then cover with the other smaller disk. With the aid of a toothpick making holes that will serve to let out the condensate during baking.  
  6. Let the dough rise again and bake in the preheated oven and cook for about 20 minutes at + 430 ° F, after which remove from the pan and put the TIELLA in the oven to finish cooking for another 10 minutes.
Inside my stuffed TIELLA

FOR THE FILLING:

An octopus weighing about 2.2 lb (before cooking)
A dozen cherry tomatoes
twenty Gaeta olives
Chopped parsley (I also put the basil)
crushed red pepper
A couple of cloves of garlic
Extra virgin olive oil "as required"

While the dough is rising, before spreading into the pan, boil the octopus (I cook it in the pressure cooker for about 15-20 minutes, covering half of water). Meanwhile, blanch the tomatoes in boiling water and remove the skin. Pitted olives and prepared the chopped parsley (basil), garlic and chili. After cooking the octopus, divide it into equal-sized pieces (I make pieces similar in size to the cherry tomatoes).

While the dough is rising, before spreading into the pan, boil the octopus (I cook it in the pressure cooker for about 15-20 minutes, covering half of water).
Meanwhile, blanch the tomatoes in boiling water and remove the skin. Pitted olives and prepared the chopped parsley (basil), garlic and chili. After cooking the octopus, divide it into equal-sized pieces (I make pieces similar in size to the cherry tomatoes).
Put it in a bowl with the tomatoes, olives, parsley (possibly even if you like basil, as I do), red pepper and garlic. Add the extra virgin olive oil and stir. Let stand putting the covered bowl in the refrigerator. Remove from refrigerator one hour before stuffing the Tiella, so it is not too cold and not too slow down leavening of the dough. If you want to avoid putting the chopped garlic, I recommend leaving the cloves whole and remove them from the filling before putting it in the Tiella, so that it is only the aroma of garlic.
 
I hope that
you like this recipe too. I think it's a great way to combine different foods: vegetables, fish, spices and of course the dough.

If you have suggestions or concerns please email me or leave a comment, I'll be happy to answer.