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Tiella from Bari is a very tasty recipe typical of the Apulian tradition based on rice potatoes and mussels.
The name of the dish comes from the word tieèd which, in dialect means pan. And in fact, all the preparation of the dish takes place in a terracotta pan alternating layers of rice, potatoes, mussels and tomatoes, all the ingredients are put raw and then everything is cooked in the oven.
After tasting the tiella from Bari during my Apulian weekend a few weeks ago, I fell in love with it and decided to replicate the dish to let my parents taste it too.
Tiella from Bari is a rich and fragrant single dish, and, despite being cooked in the oven, it is excellent to prepare in summer.
Girls I greet you and we will read later with a new recipe: *
Method
How to make the tiella from Bari
Clean the mussels well.
With a small knife with a smooth blade, open the mussels (start from the tip and slide the blade along the entire edge of the mussel) and remove the empty valve. Do the operation over a bowl, in order to collect their water, which must be filtered and set aside.
Peel the potatoes and cut them into fairly thin slices (maximum 1 cm thick), wash the tomatoes and cut these into round slices as well.
Chop garlic, onion and parsley.
Take a 16-18 cm diameter terracotta terrine and put a drizzle of oil on the bottom with a little (about 1/4) of the chopped herbs.
Create a first layer of potatoes, slightly overlapping the slices between them (you will have to use about half of them), and of tomatoes, season with salt, pepper, oil and chopped herbs.
Add the mussels, trying to cover the whole surface and season (salt, pepper, oil, flavorings).
Also add the rice, covering all the mussels well, then create another layer of potatoes and tomatoes and season again, with salt, pepper, oil and distributing the remaining aromas. Add breadcrumbs and pecorino.
Trying not to wet the breading, pour all the water from the mussels filtered and set aside on one side of the pan. Add more water until you almost touch the breading, then sprinkle the breading with a drizzle of oil.
Bake in a preheated convection oven at 180 ° C and cook for about 1 hour or until you feel the potatoes soft under the tines of a fork and the surface is not well browned (if necessary you can help yourself with a little grill at the end of cooking) .
Your tiella from Bari based on rice, potatoes and mussels is ready, let it cool a little and then serve.
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