Lidia's Tiella with Escarole, Olives and Capers Recipe 

Makes 8 servings 

Tiella ripiena di scarola, olive,e capperi, 

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 


Make dough in food processor. Add dry ingredients first pulsing to mix. Then add wet ingredients as you run the food processor. Blend until dough forms a ball and releases from the sides of the processor. Flour counter and knead the dough. Put into an oiled bowl cover and let rise for about 1/2 hour. Remove from bowl and punch down. Place back into bowl and let rise again for another 1/2 hour. 

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

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

Remove dough from bowl and place on floured counter. Cut about 1/3 of the dough and set aside for the top crust. Roll the remaining 2/3 out into a large circle big enough to cover the Tiella pan (you can use a 10” skillet). Place in pan making sure to pull the dough up the sides of the pan. 

Cool filling and put in pie dough. Cover with remaining crust pinching together the edges of the pie. Make holes to let steam escape. 

Coat top of crust with olive oil. 
Bake at 375 for 45 minutes. 

Cool about one hour.