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ISO Lidia's escarole tielle dough recipe

i
itryalot Nov 8, 2008 10:48 AM

Had pen in hand when the doorbell rang. I am particulary interested in her dough. It looks supple, pliable and silky - perfect. I happen to have some escarole and swiss chard that is begging for this.

  1. erica Nov 9, 2008 03:03 AM

    Although I could not find that recipe, there is at least one for a "tiella di scarola" online; if you can manage to decipher the Italian, scroll down about a third of the way on this page to the January 15 entry; the recipe for the crust is first, after which there a variety of fillings including escarole:

    http://www.numberonehitsong.com/santi...

    3 Replies
    1. re: erica
      i
      itryalot Nov 11, 2008 01:48 AM

      Thanks. Although the recipe looks authentic enough, it states only flour. Lidia had a mixture of two flours, regular and ???semolina?corn?

      1. re: itryalot
        erica Nov 12, 2008 01:27 PM

        Does it have to be from Lidia? You could try a Ligurian Torta di Scarola which would be somewhat similar..

        1. re: itryalot
          l
          luteman Oct 11, 2009 01:44 PM

          Regular and semolina (purified middlings of durum wheat), though I found, due to humidity, I needed a little less flour (combination of) than called for. Or if you prefer, a little more water.

      2. c
        critter101 Nov 12, 2008 02:36 PM

        The recipe is in the Bastianich book entitled Lidia's Italy. The full name of the recipe is Nonna Lisa's Tiella. It's a very long recipe, and yes, she uses 1 1/2 cups all purp flour, and 1 1/2 cups semolina flour.

        5 Replies
        1. re: critter101
          i
          itryalot Nov 13, 2008 03:38 AM

          What are the wet components? I am going to order this cookbook; do you recommend it?

          1. re: itryalot
            c
            critter101 Nov 13, 2008 07:12 PM

            The wet components are: 1/4 cup warm water for the yeast, 3/4 cup cool water for the flours, along with 3 T. evoo for the dough, plus extra for the bowl (for rising), and 2 T. evoo to brush on the crust before baking. I was given the book as a gift, and aside from all the recipes, it is also a travelogue. I haven't made anything from the book yet, but have loved the all the episodes shown on pbs.

            1. re: critter101
              i
              itryalot Nov 14, 2008 02:38 AM

              Just ordered mine from Amazon. Thanks. I will try and make it this weekend.

          2. re: critter101
            MMRuth Nov 14, 2008 04:57 AM

            In the New York area, her show with this dish will be on one of the PBS stations this weekend.

            1. re: critter101
              b
              BSB Jul 31, 2009 08:30 AM

              Would you be willing to share the entire recipe? I just watched this episode on Sunday, and would love to make it tonight. I don't have the book. Many thanks!

            2. v
              viickimarie Sep 28, 2009 09:59 PM

              Lidia's Tiella with Escarole, Olives and Capers Recipe

              Submitted by gugspin

              Makes 8 servings

              Tiella ripiena di scarola, olive,e capperi,

              Ingredients 1 1/2 cups flour
              1 1/2 cups semolina flour
              1 tsp sea salt
              2 tsp yeast
              1 1/2 tsp sugar
              2 tblsp olive oil
              1 cup water
              2 pounds escarole
              2 tblsp olive oil
              1 1/2 tblsp chopped garlic
              1/3 cup capers
              1/3 cup kalamata olives, pitted
              1/2 tsp sea salt
              1/2 tsp red pepper flakes
              Directions
              make dough

              chop escarole, cook garlic in oil, pile in escarole, mix well.

              Scatter capers and olives, toss season add 1/2 cup wqater to pan and cover tightly. Steam ~ 5 minutes, uncover and cook till liquid evaporates, ~ 20 minutes.

              Cool and Put in pie dough.

              Coat top of crust with oil, bake at 375 for 45 minutes.

              Cool one hour.

              Read more: http://caloriecount.about.com/lidias-...

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