Tiella barese a traditional dish from Puglia and in particular from the city of Bari, but it is prepared almost everywhere in the region. It is a typical dish made from potatoes, rice and mussels which is striking in its rich and tasty flavor.
It is cooked in oven with alternating ingredients in several repeated layers. The absolute protagonists are obviously rice, potatoes and mussels, and in many versions slices of tomato or cherry tomatoes are also included. To add flavor, garlic, parsley, pecorino cheese and extra virgin olive oil are added.
The special feature of this recipe is that all the components are placed in the pan raw, including the mussels, which are opened before baking. So to achieve an optimal result, it is important to arrange the ingredients in a balanced way in the individual layers. Another secret is to let the tiella rest for a couple of hours before eating it, so that all the flavors can blend best.
Ingredients for 6 people
- 300 g of carnaroli rice
- 500 g of mussels
- 500 g of potatoes
- 3 auburn tomatoes
- 2 cloves of garlic
- 30 g of parsley
- 300 ml of water
- Half a white onion
- 50 g of grated parmesan cheese
- 30 g of breadcrumbs
- 5 tablespoons of extra virgin olive oil
- Halls
- Pepper
To prepare the Bari tiella, it is important to start with the cleaning Of the mussels. You can ask your trusted fishmonger to take care of this at the time of purchase, otherwise you will have to do it yourself. In this case, remove the byssus, scrape the surface of the shell and wash the mussels under running water to remove all residue.
With a small knife open the mussels and while doing so collect their water. Detach each mussel from the upper valva to move it to the lower valva. Once this operation is completed, strain mussel water with a sieve so as to remove sand and other impurities.
Then peel the potatoes, cut them into thin rounds and let them rest in cold water. Now you need to wash the tomatoes and cut them into round slices. Meanwhile, chop the garlic and parsley. Finally, thinly slice the onion.
Take a pan and grease it with 4 tablespoons of oil to begin assembling the tiella. Place the onion on the bottom along with the garlic and arrange the potatoes in rays. Add tomato slices and season with salt, parsley and pepper. Now it is time to place the mussels in rays with their entire shells, but leave some space between them.
Scatter handfuls of uncooked rice, covering the entire surface. Pour all the water from the mussels on one side, which will serve to give even more flavor to the dish. Make up a new layer of potatoes and tomatoes like the previous ones and drizzle with another tablespoon of oil.
At this point it will conclude with the gratinating: sprinkle the tiella with parmesan or pecorino cheese and breadcrumbs. On one side of the dish, add water almost to the gratin layer.
To finish, bake at 200°C for one hour, placing the tiella in the lower part of the oven. When it looks nice and golden, it is ready to be taken out of the oven. As mentioned, it is best to let it cool before tasting so that it can take on the ideal texture.
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