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Tiella di Gaeta — Octopus Pie with Tomatoes and Olives
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Source: https://recipheon.com/en/recipes/main-dishes/tiella-di-gaeta-octopus-pie-with-tomatoes-and-olives
About this recipe
Tiella di Gaeta is a thin, closed pie filled with octopus, tomatoes and olives in an olive oil yeast dough. Cook the octopus until tender, then drain and chill it thoroughly before filling the pie. The tomatoes also need to release their excess juice so the base can bake through. A crimped rim seals the two thin sheets of dough around the juicy filling. A metal pan and baking in the lower part of the oven help brown the base. A 28 cm pan makes 6 servings. Allow about 3 hours 45 minutes: cook and chill the octopus and drain the tomatoes while the dough rises. If the octopus or dough needs longer, extend the preparation time accordingly.
Ingredients
Dough and octopus filling
265 g type 00 wheat flour: 250 g for the dough and 15 g for dusting; discard any unused dusting flour
2650 ml water: 150 ml for the dough and 2500 ml for cooking the octopus, including 2000 ml to start and up to 500 ml for topping up; discard the cooking broth and do not add any unused reserve
5 g fresh baker’s yeast
5 g granulated white sugar
8 g salt: 5 g for the dough and 3 g for the filling
50 g extra virgin olive oil: 20 g for the dough, 20 g for the filling and 10 g for greasing the pan and brushing the top
800 g raw cleaned octopus, without entrails, eyes or beak; net weight before cooking
250 g raw ripe plum tomatoes, weighed without stems before draining
80 g dark Gaeta olives, weighed after draining and pitting
10 g fresh parsley leaves
5 g raw peeled garlic
0.5 g dried crushed chili pepper
Steps
In a bowl, stir the yeast and sugar into 150 ml lukewarm water. Add 250 g flour, 5 g salt and 20 g olive oil. Knead for about 8–10 minutes, until smooth and elastic. Cover and leave in a warm place for about 2 hours, until nearly doubled in volume. If the dough is still dense, let it rise longer; meanwhile, cook and cool the octopus and prepare the tomatoes.
Place the octopus in a pot with a capacity of about 4 l and add 2000 ml cold water. Bring to a boil, reduce the heat and cook at a gentle simmer with the lid slightly ajar for about 40–60 minutes. It should be tender: a knife should slip easily into the thickest part of an arm near the body. If there is still clear resistance, cook it longer. Keep the octopus submerged; if needed, add small amounts of the measured reserve water, brought to a boil first. Do not add unused water just to use up the reserve.
Drain the octopus thoroughly and discard the broth. Wait about 10 minutes, then cut it into pieces about 1.5–2 cm across, spread them in a shallow dish and refrigerate for about 30–45 minutes, until completely cold. Meanwhile, finely dice the tomatoes, mix with 1 g salt from the filling portion and leave in a sieve for about 30 minutes; discard the collected juice. The prepared ingredients should be cold and well drained, without a pool of liquid.
Chop the parsley and garlic and halve the olives. Combine the cold octopus with the drained tomatoes, olives, parsley, garlic and chili. Add 20 g olive oil and the remaining 2 g salt for the filling, then mix. Keep the filling refrigerated until you assemble the pie; pour off any liquid from the bottom of the dish before adding it to the dough.
Preheat a conventional oven (no fan) to 200°C. Divide the dough into two pieces, one slightly larger. Using the reserved 15 g flour sparingly, roll the larger piece into a round about 36 cm across and the smaller into one about 29 cm across; the sheets should be about 2–3 mm thick. If the dough springs back, cover it for about 5 minutes, then roll again. Discard any unused dusting flour.
Grease a metal pan 28 cm across and about 3 cm high with some of the remaining 10 g olive oil, saving the rest for the top. Line the base and sides with the larger sheet, leaving an overhanging edge. Spread the cold, drained filling evenly inside. Keep the dough edges clean so they can seal tightly.
Cover the filling with the smaller sheet of dough. Join the edges of both sheets, fold the excess inward and pinch firmly around the entire circumference to make a wavy rim. Prick the top in a few places with a fork so steam can escape, then brush with the remaining oil from the pan-and-top portion. Do not leave open gaps in the seal.
AI-generated Bake in the lower third of the preheated oven for about 35–40 minutes, until the top and rim are golden brown. The base should be dry and lightly browned; check it by carefully lifting an edge with a wide spatula. If it is still pale and soft, bake on a lower rack for about 5–10 minutes longer. Rest in the pan for about 20 minutes so the filling settles, then cut into 6 servings. Serve warm, with distinct pieces of tender octopus visible in the cut pie.
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