La tiella di Gaeta

Name: La tiella di Gaeta (Fresh-anchovy pie)
Cuisine: Italy
Ingredients: about 1 pound (500 g) fresh anchovies; salt; 4 San Marzano tomatoes; 11 ounces (300 g) Gaeta-type black olives; ¾ ounce (20 g) fresh cake yeast; 3 tablespoons extra-virgin olive oil; 1 pound (450 g) flour; 1 heaping tablespoon minced flat-leaf parsley; 2 garlic cloves; 4 tablespoons extra-virgin olive oil, plus more for brushing; pinch of ground red pepper

Fresh-anchovy pie

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

The savory pie, typical of the pretty seaside town of Gaeta, takes its name from the pan, the tiella, in which it is baked. There are numerous possible fillings for it, with seafood and without.

Ingredients

For the Pastry

¾ ounce (20 g) fresh cake yeast
1 pound (450

Europe
Italy
Savoury
Pescatarian
Mediterranean

Method

To make the pastry, crumble the yeast into a small bowl and add 2 tablespoons lukewarm water. Mix gently, then cover the bowl and let the yeast sit for 6 to 7 minutes, or until it begins to foam. Mound the flour on a work surface and make a well in the center. Add the yeast, oil, a pinch of salt, an