Photograph of the finished Tiella di Gaeta

Italy · Bánh mặn nhân rau bạch tuộc Tiella di Gaeta

Tiella di Gaeta

2 hr Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 800 g
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Octopus Octopus 1 kg
  • Photograph of Lettuce Lettuce 600 g
  • Photograph of Green olives Green olives 200 g
  • Photograph of Olive oil Olive oil 200 ml
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Parsley Parsley 80 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Knead the flour with yeast, warm water, olive oil, and salt for 10 minutes, then let it rise for 2 hours.
  2. 2 Boil the octopus for 40 minutes, or until a toothpick can easily pierce its legs, then cut it into 2 cm pieces.
  3. 3 Sauté the curly lettuce with garlic, olives, and dried chilies for 6 minutes, then squeeze out the excess liquid.
  4. 4 The filling must be very dry; both octopus and vegetables contain a lot of water, so if it's still wet, the bottom of the pancake will be soggy.
  5. 5 Roll out two sheets of dough to a thickness of 3 mm. Place one sheet in the mold, spread the filling, then cover with the other sheet and press the edges shut.
  6. 6 Poke a few ventilation holes, brush with olive oil, then bake at 200 degrees for 40 minutes, or until the crust is golden and crispy.

With an appliance

  • Air fryer 2 hr 30 min

    Replace step 6: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 26 minutes, and rotate the tray at minute 13. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking