For years, my reputation as a cook hinged on my pies. This was largely the result of my friends’ utter ignorance of the pie-making process. Not realizing that the phrase “easy as pie” had been coined for a reason, they were easy targets, impressed by the mere fact that I made my own crusts. I did what I could to reinforce the myth, pointing out that I rolled out my crusts on an old flour sack taken from my grandmother and regaling them with stories of summer blackberry picking. Other key points were quietly omitted, such as the fact that my crust recipe was lifted from the back of the Crisco can and that my grandfather said of my first blackberry pie, “That crust reminds me of the bottom of my boot!”
So it came as a bit of a surpise when, a few months into our marriage, I realized that I had never made a pie for Fred.
He was thrilled to know that I could actually make pies from scratch and immediately began to imagine the possibilities.
Preparing for a small dinner party to celebrate, I began scouring my cookbooks for ideas. And when I pulled out my copy of Lidia’s Italy and flipped it open, there it was: Octo-pie.
*I’ll describe where I got hold of the octopus in a future post.
Nona Lisa’s Tiella and Filling with Octopus, Garlic and Oil (adapted from Lidia’s Italy by Lidia Matticchio Bastianich, pages 247 – 252)
Put flours, salt, and sugar in the bowl of a food processor and run the machine for a few seconds to blend the dry ingredients.
Stir the active yeast together with the cool water and olive oil in a spouted measuring cup. With food processor running, pour all the liquid into the flours and continue processing for 30 seconds or so. A soft dough should gather on the blade and clean the sides of the bowl. If the sides are not clear, incorporate more flour, a tablespoon at a time, to stiffen the dough. If the dough is very stiff, work in more cool water in small amounts. (You can also use a heavy-duty electric mixer to form the dough or do it by hand.)
Turn out the dough onto a floured surface and knead by hand briefly to form a smooth round. Placed the dough in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled, about an hour. Deflate the dough when doubled, knead it briefly, and return to the bowl for a second rise. Dough can be refrigerated in an airtight container for up to a day at this point; deflate and knead it whenever it doubles. (It doubled only once in the 24 hours it sat in my refrigerator.)
4 lbs. frozen, cleaned octopus (tentacles about 1/2″ thick at thickest part)
2 tbsp. chopped fresh Italian parsley
Defrost the octopus, and put it in a big pot with several inches of water to cover. Add the bay leaves. Bring to a boil, and cook at a bubbling simmer for about 35 minutes, or until the octopus is tender but al dente. You should be able to pierce the flesh with a big meat fork but still feel a bit of resistance when you withdraw it. The skin of the octopus should still be largely intact–not broken and peeling off, which indicates overcooking. Let it cool in the cooking water, then drain well and cut it up into 3/4″ pieces.
Rinse, core, and seed the plum tomatoes, and cut into 1/2″ dice. Pour the olive oil into a big skillet, set it over medium heat, and stir in the garlic. Cook for a minute, until sizzling, then add the octopus pieces and toss them in the oil. Scatter the olives in the pan, and cook for a couple of minutes, stirring and tossing; sprinkle in the peperoncino. When the octopus is sizzling, toss in the diced tomatoes, and season with the salt.
Cook at the simmer, stirring frequently, for another 10 minutes or so, until the filling is dense and glistening, with no liquid left in the pan. Toss in the parsley, and cool the filling before assembling the tiella.
Assembly and Baking
Heat oven to 375. Arrange a rack in the center of the oven and put a baking stone on it, if you have one. Brush the bottom and sides of a 12″ oven-proof skillet, baking pan, or tiella pan lightly with olive oil.
Deflate the dough, knead it briefly to form a round again, and cut off a third of the dough for the top crust of the tiella. The larger, two-thirds piece will be the bottom crust. Let the dough relax (especially if it has been chilled) before rolling.
On a floured surface, roll out the big piece of dough to a 14″ round. Transfer the round to the skillet or baking pan, centered and lying flat on the bottom and sides. Trim the top edge of the dough neatly so it is an even height, about 1 1/2″, up the sides all around.
Scrape the cooled filling into the bottom crust, and spread it in an even layer, slightly compressed. The bottom crust should extend at least 1/2″ above the filling all around.
Roll out the smaller piece of dough to a 12″ round and trim it into a neat circle that is a bit larger than the layer of filling–use a ruler to get the right dimensions. Center the circle and lay it on top of the filling. Pinch together the overlapping edges of the bottom and top crusts all around. Fold this flap of dough inward and press it down and against the pan sides all around. Make uniform indentations with your fingertips, to seal the tiella tightly and create a decorative rim of dough at the same time.
With the tip of a sharp knife, pierce the top crust all over with a dozen or so small slits. Finally, brush extra virgin olive oil all over the tiella, including the border of the crust.
Bake the tiella, on the heated stone if you have one, for about 45 minutes, or until the crust is a deep golden brown. Cool it on a rack for at least an hour in the skillet. Invert and remove the tiella if you want, or leave it in the pan for serving. Cut wedges and serve slightly warm or at room temperature. (It is also good hot.)