The tiella of potatoes, rice and mussels 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 very tasty single dish with an unforgettable flavor.
1 kg of mussels
600 g of potatoes
200 g of rice
30 g white onion
13 cherry tomatoes
grated pecorino romano
1/2 clove of garlic
14 tablespoons of extra virgin olive oil
400 ml of water
a teaspoon of salt
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 draining 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 of the 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 the water from the mussels, after filtering it. The 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. The 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 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.
Enjoy your meal!
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