Tiella Pugliese is a delicious casserole dish consisting of potatoes, rice and mussels. A variety of vegetables can be added to this dish to your preference. The name tiella comes from the terracotta pot it is usually cooked in, but since I do not have one, I used a regular enameled cast iron French oven.
Ingredients:
- 1 cup Arborio Rice, rinsed
- 6 Golden Yukon Potatoes, peeled and thinly sliced
- 2 lbs. Mussels, washed, debearded and opened (shucked)
- 6 Garlic Cloves, thinly sliced
- 1 Sweet Onion, peeled and thinly sliced
- 7 Plum Tomatoes, peeled and chopped
- 2 handfuls Parsley, chopped
- Grana Padano Cheese, freshly grated (can substitute with Parmigiano-Reggiano cheese)
- Extra Virgin Olive Oil
- Black Pepper
- 4 cups Water, boiled and salted
Preheat oven to 400°F. Place rack in middle position. Divide the garlic, onion, tomatoes and parsley into four equal parts, separate from each other. Divide the potato slices into three equal parts.
In a large oven safe pot, spread one part each of the sliced onions, tomatoes, garlic and parsley over the bottom of the pot. Add a drizzle of olive oil. Fan half of the potato slices on top of the first layer until fully covered.
For the second layer, spread one part each of the onions, tomatoes, parsley, and garlic. Sprinkle a layer of cheese on top and season with black pepper. Add a small drizzle of olive oil and then fan the potato slices on top of the second layer.
For the third layer, spread one part of the onions, tomatoes, and parsley. Sprinkle a layer of cheese on top and season with black pepper.
Add a light drizzle of olive oil and then place down a layer of the mussels in the half shell.
Spread the Arborio rice evenly over top of the mussels.
For the fourth layer, add the remaining onion, garlic, tomato, and parsley. Sprinkle the cheese on top and season with black pepper. Add a small drizzle of olive oil and then fan the potato slices on top.
Slowly pour in the water until it reaches just below the last layer of potatoes. Sprinkle another layer of cheese on top. Cover the pot with a lid and then place in the oven for thirty minutes.
After thirty minutes, remove the lid from the pot and allow to cook for another thirty minutes uncovered.
Remove from the stove and enjoy! Salute and cin cin!
Tiella Pugliese
Ingredients
- 1 cup Arborio Rice rinsed
- 6 Golden Yukon Potatoes peeled and thinly sliced
- 2 lbs. Mussels washed, debearded and opened (shucked)
- 6 Garlic Cloves thinly sliced
- 1 Sweet Onion peeled and thinly sliced
- 7 Plum Tomatoes peeled and chopped
- 2 handfuls Parsley chopped
- Grana Padano Cheese freshly grated (can substitute with Parmigiano-Reggiano cheese)
- Extra Virgin Olive Oil
- Black Pepper
- 4 cups Water boiled and salted
Instructions
- Preheat oven to 400°F. Place rack in middle position. Divide the garlic, onion, tomatoes and parsley into four equal parts, separate from each other. Divide the potato slices into three equal parts.
- In a large oven safe pot, spread one part each of the sliced onions, tomatoes, garlic and parsley over the bottom of the pot. Add a drizzle of olive oil. Fan half of the potato slices on top of the first layer until fully covered.
- For the second layer, spread one part each of the onions, tomatoes, parsley, and garlic. Sprinkle a layer of cheese on top and season with black pepper. Add a small drizzle of olive oil and then fan the potato slices on top of the second layer.
- For the third layer, spread one part of the onions, tomatoes, and parsley. Sprinkle a layer of cheese on top and season with black pepper.
- Add a light drizzle of olive oil and then place down a layer of the mussels in the half shell.
- Spread the Arborio rice evenly over top of the mussels.
- For the fourth layer, add the remaining onion, garlic, tomato, and parsley. Sprinkle the cheese on top and season with black pepper. Add a small drizzle of olive oil and then fan the potato slices on top.
- Slowly pour in the water until it reaches just below the last layer of potatoes. Sprinkle another layer of cheese on top. Cover the pot with a lid and then place in the oven for thirty minutes.
- After thirty minutes, remove the lid from the pot and allow to cook for another thirty minutes uncovered.
- Remove from the stove and enjoy!