Italian
Tiella (Gaeta-Style Stuffed Flatbread)
by Gambero Rosso · 452K subscribers on YouTube
A traditional rustic flatbread from Gaeta, stuffed with two delicious fillings: escarole with olives, anchovies and chili, and tender baby octopus in a tomato sauce. Baked to golden perfection.
- Difficulty
- medium
Ingredients
10 items- Pasta LievitataLeavened dough (prepared in advance)
- Olive OilFor the fillings and greasing
- Garlic(optional) — To taste
- OlivesPreferably Gaeta olives
- 3.5 pcsAnchovies3 for the escarole filling, half for the octopus filling
- Chili Pepper(optional) — To taste (fresh or crushed)
- EscarolePre-cooked (boiled or pan-cooked)
- White WineA splash for deglazing
- PolipettiBaby octopus, as many as desired
- Cherry TomatoesCherry tomatoes, to taste
Method
- Prepare the escarole filling: heat olive oil and garlic in a pan, add olives, anchovies, and chili. Add the pre-cooked escarole, deglaze with white wine, and cook until dry.
- Prepare the octopus filling: in another pan, heat olive oil, garlic, and half an anchovy. Add baby octopus one by one, deglaze with white wine, add cherry tomatoes, cover, and cook.
- Roll out the leavened dough on a parchment-lined baking sheet, lightly oiled.
- Spread the escarole mixture over the dough, then place the octopus filling in the center.
- Fold the dough edges over the filling, sealing by pinching the dough together.
- Prick small holes on the surface with a finger to allow steam to escape.
- Bake at 160–170°C (320–340°F) for 35–40 minutes until golden.
- Let cool, then slice and serve.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
