Tiella di Gaeta Ripiena di Polpo

Ingredients

For the pastry dough

• 500gr flour
• 20g fresh yeast
• 100ml milk
• 100ml water
• 1 tablespoon of lard or 3 tablespoons of extra virgin olive oil
• 1 teaspoon of sugar
• 1 tablespoon salt

For the filling

• 1kg of octopus
• 1 can of tomatoes
• parsley stems
• salt
• extra virgin olive oil
• garlic

Choose from

• Gaeta olives pitted
• capers

Directions

1. Dissolve yeast in warm water and let stand until foamy.
2. Using a stand mixer, add all the pastry ingredients and let work with a dough hook until dough is firm and elastic.
3. Let the dough rise until double the volume in a container covered with foil, preferably in a not too cold.

For the filling

1. Boil in plain water octopus clean for an hour or for 30 minutes in a pressure cooker.
2. Leave it to cool and remove it of that dark patina surface that will come off without any problem.
3. Then coarsely cut into pieces with the aid of a pair of scissors.
4. In a pan fry the garlic, chilli and parsley stalks.
5. Add capers and pitted olives.
6. Pour the tomatoes, a pinch of salt and add the octopus along with half a glass of water.
7. Let cook over low heat with the lid.
8. As soon as the sauce begins to thicken, remove it from the heat.
9. Leave a bit of liquid in the sauce as it will continue cooking in the oven.

Making the tiella

1. Roll out 2/3 of the dough in a really thin and place into a 9 inch pan already greased with lard or oil.
2. Pour the filling of octopus and cover with the remaining dough.
3. Cut create two incisions on the surface and let cook in the preheated oven, preferably ventilated at 180 C (350F) degrees for at least 30 minutes, or until golden brown.
4. Serve lukewarm or even cold.