Riso, Patate e Cozze
Tiella Barese: Riso, patate e cozze... a classic from Puglia.
For 4 Person(s)
For the Tiella:
- 2 pounds fresh mussels
- 1 pound Lrice
- 3 medium potatoes
- 2 zucchini
- 5 tomatoes, chopped
- 2 onions, sliced
- 4 cloves garlic, chopped finely
- 1/4 pound grated pecorino cheese
- extra virgin olive oil
- fresh parsley
- salt & pepper
The Cornicelli from Capri are in
Get your lucky one HERE!
- Open all the mussels and leave the fruit on the half shell. Save any juice that comes out of the mussels.
- Take a large bowl and add 1 Qt of water. Salt the water as desired and add the wine and 3 Tbs of EV olive oil,
- Slice all the zucchini and potatoes and add to the water.
- Chop the garlic and onions and add to the water. Add the tomatoes and the chopped parsley.
- Let the ingredients in the bowl marinate for 1 hour.
- Take a 10" oven pan and cover the bottom with slices of onions from the bowl. Cover the onions with a layer of the potatoes.
- Lay over the potatoes a layer of mussels.
- Put 1/2 Tbs of rice on each mussel. Then spread some rice over the entire surface.
- Sprinkle a generous amount of Pecorino over the rice.
- Cover with a layer of zucchini and pieces of the tomatoes.
- Repeat another layer of onions, potatoes, mussels, rice, cheese. On the very top cover with the remaining potatoes and vegetables.
- Pour into the bowl the liquids until all the content is covered by 1/2 inch. If the liquids are not sufficient add some water.
- Top with a generous sprinkle of Pecorino.
- Cover the pan with aluminum foil and cook for 50 mins. at 350F, then remove the foil and cook for an additional 10 mins.
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