Tiella di Gaeta (Octopus and Olive Pie from Gaeta)

La storia di questo piatto

On the Tyrrhenian shore of southern Lazio, Gaeta gives this double-crusted pie its name and its soul: tender octopus and glossy black olives, closed inside golden dough. It is a dish of harbor and hearth, where the sea's salt meets the patience of the oven.

Ingredienti

• 800 g Fresh octopus
• 200 g Gaeta black olives
• 500 g Soft wheat flour
• 270 ml Lukewarm water
• 15 g Fresh brewer's yeast
• 10 g Sea salt
• 110 ml Extra virgin olive oil
• 2 cloves Garlic
• 1 piece Red chili pepper
• 20 g Fresh parsley
• 1 whole Lemon
• 200 g Peeled tomatoes
• 100 ml Dry white wine
• 1 g Black pepper

Preparazione

1. Rinse the octopus well under running water and tenderize it by beating it a few times with a meat mallet. Place it in a pot and cover it completely with cold water. Add a pinch of salt, a garlic clove crushed with the flat of your hand, and half a lemon. Bring to a boil over medium-high heat, then lower the heat to a minimum so that only small, slow bubbles rise from the bottom, and simmer for 50-60 minutes. Turn off the heat and let the octopus rest in its cooking liquid for 10-15 minutes. It is ready when a fork pierces the thickest part of the tentacles at the base without resistance.
2. Dissolve the yeast in 270 ml of lukewarm water (the right temperature feels like a light caress when you dip a finger in; if it is hot, it will kill the yeast). In a large bowl, pour the flour and salt and make a well in the center, like a fountain. Pour the yeast water into the well and begin mixing, drawing the flour in from the edges toward the center. When the dough is still sticky, add 40 ml of extra virgin olive oil and continue kneading by hand for 10 minutes, until the dough is smooth and elastic and does not tear immediately when stretched.
3. Cover the bowl with a damp cloth or a lid and place it somewhere warm and draft-free: near a sunny window, or on top of the switched-off oven. Wait until the dough doubles in volume. To check if it is ready, gently press a finger into the dough: if the indentation does not spring back right away, the yeast has done its job.
4. Remove the cooked octopus with a slotted spoon and let it cool for 5-10 minutes, until you can touch it without burning yourself. Cut it into pieces about 2-3 centimeters. Crush the olives with the flat of a knife and remove the pits with your fingers. In a large skillet, heat 30 ml of oil over medium heat; when the oil is hot and slightly fluid, add one finely chopped garlic clove and the sliced chili pepper (if you prefer a more delicate flavor, leave it whole and remove it at the end of cooking the filling). Stir for 1-2 minutes, until you smell an intense aroma of garlic and chili, without letting the garlic darken.
5. Add the octopus pieces and olives to the skillet. Pour in the 100 ml of dry white wine and stir, scraping the bottom with a wooden spoon. Let it reduce for 5 minutes over medium heat, until the liquid has almost evaporated. Add the broken-up peeled tomatoes, the chopped parsley, a pinch of salt, and the black pepper. Cook for another 10-12 minutes over medium heat, stirring occasionally, until the filling is thick and nearly dry, with no liquid at the bottom. Remove the chili if you left it whole. Transfer the filling to a wide plate and let it cool completely (at least 20-30 minutes).
6. Take the risen dough, deflate it slightly, and divide it into two pieces, one a bit larger for the base (about 60%) and one for the lid. Grease a 26-28 cm round baking pan with 20 ml of oil. Roll out the larger piece with a rolling pin or with your palms until you have a thin disc 3-4 mm thick, and lay it in the pan, letting it rise slightly up the sides. Spread the cold filling evenly, leaving a border of about 1-2 centimeters free along the edge.
7. Roll out the second piece of dough into a thin disc 3-4 mm thick and lay it over the filling. Seal the edges: fold the base dough inward over the lid, pressing firmly with lightly moistened fingers so the closure is secure. Pierce a few holes in the center with a fork (or make 2-3 small cuts) to let steam escape, without overdoing it so the filling does not leak out.
8. Cover the pan with a damp cloth and let it rest for 30 minutes at room temperature. Meanwhile, preheat the oven to 200°C. Brush the surface with the remaining 20 ml of oil and bake on the middle rack. Bake for 25-30 minutes, until the surface is golden and crisp, avoiding opening the oven door too often.
9. Remove the tiella from the oven with thick oven mitts and let it rest for 5-10 minutes in the pan so the interior settles. Cut it into 4-6 wedges with a sharp knife and serve it lukewarm, not piping hot, so you can better appreciate the flavors of the filling and the fragrance of the crust.