Tielle Sétoise Ingredients: For the dough: 2 tablespoons of - olive oil - 400 g of - flour - 1 sachet of - freeze-dried yeast For the filling: olive oil - 1 kg of - tomato - rosemary - 2 onions - salt - pepper - 1 kg of - squid - 3 cloves of - garlic - 1 egg yolk.
Utensils：
- 1 1 bowl- salad bowls 1 saucepan- pots and pans 1 Lid- 1 Oven- ovens 1 kitchen scale- scales
Total time: 1h30 Preparation: 30 min Rest:- Cooking: 1h
Phase 1
In a bowl, put 3 spoonsof lukewarm water and pour in the yeast. Pour the flour into a salad bowl with a pinch of salt and the olive oil, then add the yeast.
Phase 2
Work by hand, adding a little water to obtain a smooth and homogeneous ball. Leave to rest for 1 hour.
Phase 3
Boil, peel and seed the tomatoes. Crush the flesh. Peel and slice the onions and garlic. Brown them with a little olive oil in a pan. Add the tomatoes and 1 sprig of rosemary. Salt, pepper and mix.
Phase 4
Clean the squid, cut the tentacles into pieces and the whites into slices. Add the squid to the sauce and simmer for 1 hour over low heat. Leave to cool.
Phase 5
Take two thirds of the dough and spread it to fill a previously oiled mold. Fill with the squid sauce. Spread the rest of the dough to form a lid and place it on the preparation in prenaTake care to weld the edges well.
Phase 6
Brush the tielle with 1 beaten egg yolk. Place in the oven previously heated to 210°C (thermostat 7), and leave to cook for 1/2 hour.
Phase 7
Serve immediately.
Utensils：
- 1 1 bowl- salad bowls 1 saucepan- pots and pans 1 Lid- 1 Oven- ovens 1 kitchen scale- scales
Total time: 1h30 Preparation: 30 min Rest:- Cooking: 1h
Phase 1
In a bowl, put 3 spoonsof lukewarm water and pour in the yeast. Pour the flour into a salad bowl with a pinch of salt and the olive oil, then add the yeast.
Phase 2
Work by hand, adding a little water to obtain a smooth and homogeneous ball. Leave to rest for 1 hour.
Phase 3
Boil, peel and seed the tomatoes. Crush the flesh. Peel and slice the onions and garlic. Brown them with a little olive oil in a pan. Add the tomatoes and 1 sprig of rosemary. Salt, pepper and mix.
Phase 4
Clean the squid, cut the tentacles into pieces and the whites into slices. Add the squid to the sauce and simmer for 1 hour over low heat. Leave to cool.
Phase 5
Take two thirds of the dough and spread it to fill a previously oiled mold. Fill with the squid sauce. Spread the rest of the dough to form a lid and place it on the preparation in prenaTake care to weld the edges well.
Phase 6
Brush the tielle with 1 beaten egg yolk. Place in the oven previously heated to 210°C (thermostat 7), and leave to cook for 1/2 hour.
Phase 7
Serve immediately.