Setoise tielle with tiger nut: with squid

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400gr of Squid rings with espelette pepper
200gr of Wheat flour
200gr of whole tiger nut flour
6gr of Traditional baker's yeast
1 Yellow onion
1 garlic
1 Golden apple
100gr of Rocket
50gr of olive oil
200ml of cold water
2 teaspoons of
2 teaspoons of non refined sugar

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Setoise tielle with tiger nut: with squid

  • Medium




Did you say setoise tielle?

It is a non garlic setoise tielle. To bring it closer to the original recipe, you can add garlic in the cooking of the squid as well as paprika or tomato in the dough to give it that red color.

The whole tiger nut flour gives a very nice nut taste without making the dough too sweet.

Serve with a mixed salad!


A little history from Wikipedia

“The setoise tielle is derived from the tiella di Gaeta in Italy1. Its name comes from the name of the dish used to cook it, the tiella (in Lazio), derived from the Latin tegilium, “which covers” 1. The tielle allowed farmers and fishermen to have a complete meal that could be kept for a few days. Although migrants from Gaeta imported it in the 19th century, it can be said to be derived from the empanadas of Spain. Indeed, the Spanish soldiers controlled the region of Gaete between the sixteenth and the seventeenth century.

The tielle was imported from Gaeta to Sète by Italian immigrants at the end of the 19th century1. It was Adrienne Verducci (née Pagès) 2,3 (1896-1962), who was the first to market it from 1937 at the CianniMarcos boutique. The traditional tielle is today manufactured and marketed, in particular by its descendants. IGP labeling is underway to protect this emblematic dish of the region4. “


setoise tielle with tiger nut
Tielle sétoise out of the oven


Setoise tielle
Tielle sétoise with tiger nuts, squid, tomato, onion and garlic as an option



The dough

In a bowl, mix the water at room temperature, the sugar and the yeast.
Using a dough mixer or your hands, start kneading the dough, gradually adding the flour, salt and olive oil.
Tip: to knead the dough by hand, flour your work surface well.


Knead 5 to 10 minutes to obtain an elastic and a little sticky dough (if it is a little too sticky, continue to knead or add a little flour)


Brush a salad bowl with olive oil and replace the dough in it. Cover with a damp cloth on contact and let it rise in a warm place for about 1 hour


La Garniture

Preheat your oven to 200 ° c!
While the dough is resting, prepare the filling. Slice the onion.
In a sauté pan, heat a drizzle of olive oil over medium high heat.
Sauté the onion for 1 to 2 minutes. Cut the tomato into pieces.
Add them to the sauté pan and cook for about 10 minutes. Salt and pepper.
Cut the squid into small pieces. After 10 minutes of cooking, add the squid and continue cooking for 2 minutes.


La Tielle

Divide the dough in half (or in 4 for 4 to 5 people) to obtain several tials.
Flour your work plan. Roll out both doughs with a rolling pin or stretch them out.
Place one of the two pasta on a baking sheet and spread the filling, leaving the perimeter free for 1 cm.


Place the second dough on it and weld the edges well, pressing with a fork.
Bake for 20 to 25 minutes until the dough is cooked, lift to check.


La salade

In a salad bowl, place the following ingredients:
Pour in the olive oil and vinegar. Salt and pepper. Mix well to obtain a vinaigrette. Cut the apple into thin quarters. Add the arugula.

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You will find here a bunch of articles and recipes about tiger nut, gluten-free products, vegan ingredients, sugar free recipes... Come to descover our tiger nut recipes! La Noix Tigrée is the tiger nut specialist in France! We offer tiger nut products on our eshop. All our products are prepared in France, in an artisanal way, organic, vegan, gluten-free, no added sugars, no GMOs and based on tigernuts!

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