There tiella of potatoes, rice and mussels It is a typical dish of the Apulian cuisine. A traditional recipe in which simple ingredients, expertly arranged in layers in a pan, are baked in the oven to obtain a yummy single dish, with an unforgettable flavor.
Ingrediants
- 1 kg of mussels
- 600 g of potatoes
- 200 g of Arborio rice
- 30 g white onion
- 13 cherry tomatoes
- grated pecorino romano
- 1/2 clove of garlic
- parsley
- 14 tablespoons of extra virgin olive oil
- 400 ml of water
- a teaspoon of salt
- pepper
There tiella of potatoes, rice and mussels is a very tasty recipe of the Apulian culinary tradition. A preparation in the oven that alternates its tasty but simple ingredients in layers: the absolute protagonists are rice, mussels and potatoes and no less important Cherry tomatoes, cheese pecorino cheese, garlic, parsley And extra virgin olive oil.
The peculiar feature of this dish is that all the ingredients, apart from the mussels that we have opened separately, are placed in a pan and they cook in the oven raw. The tasty and savory result is therefore the result of a wise and balanced distribution of the quantities in the individual layers.
Another secret is to leave the tiella to rest for at least a couple of hours before tasting it, so that the flavors are perfectly blended. We let it cool and rest all night: the result was sublime. Also keep in mind that this is a family recipe, so you will find differences with the one that may have been handed down to you.
There are many traditional dishes who see the rice as main ingredient: some tasty examples are the Cilento Tiella with fish, the Neapolitan rice sartù with stew and peas or the baked rice timbale with meatballs.
OTHER TASTY RECIPES: Pasta, potato and mussel soup, Brown rice with saffron and seafood, Tubetti soup with cannellini and pecorino mussels, Chickpea and mussels salad
How to prepare: Tiella of potatoes, rice and mussels
- Execution
- average
- Preparation time
- 35 min
- Cooking time
-
60 min
- Rest time
-
2h
- Portions
-
4
How to prepare: Tiella of potatoes, rice and mussels
To prepare the Bari tiella potatoes, rice and mussels start from the mussels. Brush them very well under running water. At this point, someone opens them raw with a small knife and leaves the mollusk attached to one of the valves. We opened them in a pan and kept the cooking water aside. Slice the potatoes and put them in a bowl, immersed in cold water. Divide a teaspoon of salt in 3. Add one part to the potatoes after having drained them. Finely chop the onion and arrange half of it in the terracotta pan, add a tablespoon of extra virgin olive oil, 3 cherry tomatoes cut into wedges and half of the sliced potatoes.
Add 3 more cherry tomatoes cut into wedges, 1 tablespoon of oil and pepper. After completing with a nice layer of pecorino romano and 1 tablespoon of parsley, you will have finished the “base” of the tiella from Bari. Now arrange the mussels, taking care to keep the shell down, as shown in the photo. Add half a clove of minced garlic and another tablespoon of parsley, a sprinkling of pecorino cheese, pepper and three tablespoons of extra virgin olive oil.
We have arrived at the rice layer. It should be put raw, rinse it first to remove some starch. Salt with the second part of the teaspoon of salt divided into 3 at the beginning of the recipe. Add 4 cherry tomatoes always in wedges. Now preheat the oven to maximum (250 degrees). Spread the remaining onion, 1 heaped tablespoon of parsley, pepper, a tablespoon of pecorino romano and 5 tablespoons of extra virgin olive oil (preferably from Puglia) over the rice.
The second layer of potatoes closes the tiella. On top of the potatoes, add the parsley and 3 sliced cherry tomatoes, pepper and 4 tablespoons of oil. One more spoonful of pecorino that will give the tiella a tasty crust. Now pour in the water from the mussels, after filtering it. water is poured to the edges of the crock. Salt with the remaining salt 400 ml of water that you will pour into the tiella, always from the edge of the crock. water must reach the last layer of potatoes. Bake the tiella alla Bari at 250 degrees for the first 20 minutes and then at 220 degrees for 40 minutes.
Don’t serve it right away. Once taken out of the oven, let it rest and settle for at least 2 hours. When you serve your potato, rice and mussels tiella it will be a hit! Enjoy it as you like, warm, hot or cold.
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