Prezzi validi solo in Italia
Ingredients
- 250 gr rice
- 500 gr potatoes
- 1 kg mussels
- parsley q.s.
- 2 garlic cloves
- 400 gr cherry tomatoes
- 100 gr pecorino or parmesan
- 1 onion
- pepper q.s.
- Masserie di Sant’Eramo extra virgin olive oil q.s.
Preparation
The tiella barese is a traditional dish from Bari made with rice, potatoes and mussels. Start by washing the mussels, open them raw with a small knife and set aside the liquid to filter it later. Take a low baking pan, pour the oil, add the chopped tomatoes, the onion and the potatoes cut into thin slices (to be arranged radially), then the mussels opened in half, the raw rice (to cover the mussels), a handful of parsley, the minced garlic and grated cheese. Make a second layer with the same procedure and finally make a layer of potatoes only.
Add warm water until it reaches just above the level of the ingredients and the filtered water of the mussels. Season with a little more extra virgin olive oil and bring the pan to the boil on the stove before moving it into the oven. Bake at 190°C for 40-45 minutes, initially covering with parchment paper. 10 minutes before the end, remove it to brown the tiella surface. Remove from the oven and serve hot.
