Ingredients
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400gr of Squid rings with espelette pepper
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200gr of Wheat flour
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200gr of whole tiger nut flour
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6gr of Traditional baker's yeast
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1 Yellow onion
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1 garlic
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1 Golden apple
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100gr of Rocket
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3
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50gr of olive oil
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200ml of cold water
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2 teaspoons of
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2 teaspoons of non refined sugar
Directions
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. “
Steps
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1
Done
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The doughIn a bowl, mix the water at room temperature, the sugar and the yeast. |
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2
Done
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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) |
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3
Done
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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 |
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4
Done
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La GarniturePreheat your oven to 200 ° c! |
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5
Done
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La TielleDivide the dough in half (or in 4 for 4 to 5 people) to obtain several tials. |
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6
Done
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Place the second dough on it and weld the edges well, pressing with a fork. |
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7
Done
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La saladeIn a salad bowl, place the following ingredients: |
