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Pizza & Friends

Italian squid pie

⏱ 120 min🍳 30 min👤 6 pp★★★★☆

Italian squid pie – or more properly in Italian ‘Tiella di Gaeta’- is a kind of stuffed pizza traditional to the area of Gaeta and Lazio more generally. It is found in rotisseries and bakeries, as well commonly being made at home. It exists in several versions: with seafood (squid, cuttlefish and octopus), with onions, with endive and anchovies or with ricotta and spinach. Here we will show you how to prepare the version with fish, but first we want to explain briefly how to make the other types. With onions: a kilo of onions, 4 eggs, grated Parmesan cheese, some smoked cheese, flat-leaf parsley, olive oil, pepper, salt. Fry thinly sliced onions in oil. When the onions are golden, pour in the beaten eggs, chopped parsley, a little more oil, and the grated Parmesan cheese. Mix everything well. Add the smoked cheese ‘Scamorza’, in small pieces, to this filling. Pour the mixture on to one of the dough circles, cover with the second one and seal the edges well. Prick the surface of the pie, brush with oil and bake. With chicory and cod: take two kilos of soft chicory, washed, drained and with a handful of coarse salt, place a weight on top to help it macerate. Every now and then flip it over. After a couple of hours, squeeze out the water. Meanwhile, prepare the cod. 700 g fillet of shredded cod, 3 cloves chopped garlic, red pepper, a sprig of parsley, 300 grams of pitted black ‘Gaeta’ olives, and extra virgin olive oil. Mix all these ingredients with the prepared endives, stuff the pasta dough and cook as above. (NB the cod can be replaced by filleted anchovies left in oil for an entire day.) With anchovies or sardines: take fresh fish, washed, filleted and left to steep for about half an hour in dry white wine, mixed with a little vinegar. Squeeze the fish dry with your hands. Crush and add oil, garlic, pepper, salt, and pitted black olives. Stuff and proceed as above. With spinach and ricotta: a pound of spinach put in salt, like the recipe with endives. For the filling: fresh ricotta cheese, pine nuts, raisins soaked in warm water, a little butter, pepper. Then proceed as above.

Ingredients

Ripieno

Nutritional values 520 kcal / serving
Protein
28g
Carbohydrates
58g
Fat
18g
Fiber
2g

* approximate values per serving

Information
120 minutes Total time
30 minutes Active time
Serves 6 persons
★★★★☆ Hard

Preparation

With the help of a food processor, or by traditional kneading, make some bread dough and leave to rise for at least a couple of hours. Then all you have to do afterwards is prepare the filling, roll the dough into two round shapes, enclose the prepared filling, sealing tightly, and bake at 180 °C for 30 minutes. As regards the filling, Tiella Gaeta is found in various forms. The fish version that we have prepared is obtained by steaming squid or octopus, which is then cut into small pieces. Added to these are chopped tin of tomatoes, capers, olives, fresh flat-leaf parsley, salt, oil and chilli or chilli oil. Alternatively, you can use other traditional fillings: with onions, with endive and cod, with anchovies or sardines, or with ricotta and spinach.

Tips
Drain all ingredients well, otherwise the dough will become wet.
Trivia
It seems that the ‘Tiella di Gaeta’ has its roots in the Bourbon period. The name ‘tiella’, as with the famous ‘tiella Bari’, is not related to the type of preparation, but to the pan in which it is cooked.

Step by step

Flour
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Additional information

Gaeta Tielle with Fish and Vegetable Filling

One of the tastiest variations of Gaeta tielle is the one with fish and vegetable filling. This preparation involves the addition of fresh ingredients such as baby squid, peeled tomatoes, and black olives, which enhance the flavor of the dish. The combination of these ingredients creates a perfect balance between the taste of the sea and the sweetness of the vegetables. To prepare this tielle, it is recommended to use fresh fish to achieve an optimal result. The secret lies in balancing the flavors, so don't forget to add a pinch of chili pepper to give a touch of liveliness to the dish. Served hot, the Gaeta tielle with fish and vegetables is an excellent choice for a summer lunch or an informal dinner with friends.

Neapolitan Gaeta Tielle with Tomatoes and Mozzarella

The Neapolitan Gaeta tielle is a variation that blends the culinary traditions of Lazio and Campania. In this recipe, the filling is enriched with buffalo mozzarella and fresh tomatoes, creating a rich and creamy flavor. The preparation is similar to the traditional one, but the choice of ingredients is crucial to achieve a result that recalls the best Neapolitan pizzas. The mozzarella must be of high quality, preferably fresh, to ensure that it melts perfectly during cooking. This version of the tielle is perfect to be served as a main dish or during a family dinner, bringing a bit of Naples to the heart of Lazio.

Light Gaeta Tielle with Whole Wheat Dough

For those looking for a lighter version of Gaeta tielle, the alternative with whole wheat dough is the ideal solution. By using whole wheat flour instead of "00" flour, you obtain a dough richer in fiber and nutrients, without sacrificing flavor. The filling can remain similar to the traditional one, but it is advisable to opt for fresh and light ingredients, such as zucchini and eggplant, to keep the dish balanced and healthy. This variant is perfect for those following a balanced diet, without compromising the pleasure of enjoying a typical dish of the tradition. The light Gaeta tielle is also ideal for those who want to keep calories in check without giving up on flavor.

Benefits of Gaeta Tielle: Health and Nutrition

Gaeta tielle, particularly those prepared with fish and vegetables, offer numerous health benefits. Fish is a valuable source of protein and omega-3 fatty acids, which are essential for the proper functioning of our body. Peeled tomatoes, rich in lycopene, contribute to heart health and have antioxidant properties. Additionally, the use of extra virgin olive oil provides healthy fats, beneficial for our well-being. A serving of Gaeta tielle contains about 300-400 calories, depending on the filling and size, making it a substantial dish but not excessively caloric, perfect for a balanced meal.

Can Gaeta Tielle be Frozen?

Yes, Gaeta tielle can be frozen without any problems. It is advisable to do so before cooking, in order to preserve the freshness of the ingredients. After preparing the tielle, you can wrap it well in plastic wrap or place it in an airtight container to avoid freezer burn. When you want to enjoy it, simply thaw it in the refrigerator and then cook it directly in the oven. This way, you can always have a typical dish of the Lazio tradition ready to bake at any time.