To all food-obsessed Local Guides.
Discover our Tiella Pugliese of Riso, Patate e Cozze (rice, potatoes and mussels in ceramic casserole)
When you say “tiella pugliese” many apulians are so happy to taste a ceramic pot full of pleasure. We think to a classic casserole full of mussels with rice and potatoes. You will need to cutting in advance all ingredients and than put into the casserole in different layers. It’s a easy dish to make and cooking in your home oven.
You will preparing with this Ingredients then your start to assembling a sequence of layers: for the first layer: 1 white onion, thinly sliced, 2-3 yellow potatoes, sliced, 1-2 garlic cloves (if like), finely minced. A few sprigs of fresh parsley, finely minced. Grated apulian pecorino cheese, extravirgin Olive oil, Salt and pepper. Then you will start to cover For the second layer: fresh mussels and half-shelled. To open mussels press on the shells side than put a knife into to cut the fruit to remove only one side of shell and put the rest of mussel with shell on the layer. (The sea-water into the mussels it’s really important to save in a pot because you will filtering and add to the water before cooking). Then extravirgin Olive oil and an other grated apulian pecorino cheese. For the third layer you will put a handful arborio rice till cover all mussels, 2-3 sliced tomatoes, 1-2 garlic cloves, finely minced and a few sprigs of fresh parsley, finely minced. And again grated pecorino cheese, extravirgin Olive oil, Salt and pepper.
For the final layer: 2-3 potatoes, sliced and an other grated pecorino cheese. Til the maximum level of the casserole.
At end before put into the oven, fill with water (mixed with mussels sea-water) from a border side. (mussels juice will give a more taste) reducing salt.
So, you will bring the casserole into your oven (180C, 350F) for 45 minutes to an hour, until the top is nicely brown. Have a good lunch. Tiella it’s also good for pic-nic because no need to eating hot. One day, if you will come in Puglia I’ll cooking for you.
This is one of the best Apulian recipes I prepare when I organize the “family reunion” on a particular occasion when Italians emigrated ask me to plan a tour to return to their parents ‘or grandparents’ countries of origin to find their roots. I’m skilled for this job, which tends to return to the land of roots whenever it is possible.
The “memory of taste” it’s an intense emotion to live.
Photo by @RoccoLamparelli
Arrivederci. Will see in Puglia.
@DomenicoCafarchia #DomenicoCafarchia #WeareinPugliawithMimmo #MimmoGourmet #WeareinPuglia