Garnish for tielle
A delicious garnish for a classic melt from South of France
Since 1963, Azais Polito cook Languedoc Roussillon specialty respecting the tradition and using quality products. P>
This is a Setoise specialty, the city where the company is anchored, which is prepared. The fragmentary is sort pie with a filling made of squid, octopus, cuttlefish ..., mixed with a spicy tomato sauce. P>
For delicious tial with this seal all you need 350g of bread dough and follow this recipe: p>
- Divide the dough into two pieces of 175 g and flatten until 2 circles of 30 cm. Li>
- Spread the first piece of dough into an oiled mold 28 cm, and prick the bottom with a fork. Li>
- Then fill the mold trim and cover everything with the second piece of dough, making sure to glue all around by moistening with a little water. Li>
- For typical if the periphery of the Tielle (welding edges) incision must be made all the way round with a knife each 2 cm and cast a strip of dough on two inwardly of the mold. Li>
- You will not forget to prick the top and re-brush with oil which, during cooking, will mix with tomato sauce that will, spreading brush, this beautiful orange color. Li > Ul> Variation: You can use 2 rolls of laminated pasta, cook 25-30 minutes in the oven 210 ° th.
Chopped octopus, tomato, rapeseed oil, onions, olives, salt, garlic and herbs.
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