Tiella Barese
Tiella Barese is a comforting baked dish from Puglia, Italy, layering rice, potatoes, and mussels with tomatoes and herbs. This recipe delivers a flavorful and hearty meal, perfect for sharing.
Una recepta original de Forkin
- Temps total
- 1 h 40 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 452 kcal
Informació sobre al·lèrgens: pot contenir peix, gluten, mol·luscs i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 1.000 gmussel, scrubbed and de-bearded
- 30 mlolive oil
- 2 gragarlic, minced
- 200 gcherry tomato, halved
- 120 mlwhite wine
- 200 grice, Arborio or short-grain
- 500 gpotato, peeled and thinly sliced
- 1 uyellow onion, thinly sliced
- 15 gfresh parsley, chopped
- 30 gfresh breadcrumb
- 1 ctsalt
- 0,5 ctblack pepper, freshly ground
Estris
deep baking dish · fine-mesh sieve · large pot · knife
Elaboració
Pas a pas
- 1
Preheat your oven to 180°C (350°F).
Uns 5 min
- 2
Heat half of the olive oil in a large pot or deep pan over medium heat.
Uns 1 min
- 3
Add the garlic and halved cherry tomatoes, cooking for 3-4 minutes until the tomatoes soften slightly.
Uns 4 min
- 4
Pour in the white wine and bring to a simmer, then add the mussels, covering the pot tightly.
Uns 3 min
Nota de cuina: Ensure your pot has a tight-fitting lid to steam the mussels effectively.
- 5
Cook for 5-7 minutes, shaking the pot occasionally, until the mussels open.
Uns 7 min
Nota de cuina: Discard any mussels that do not open after cooking.
- 6
Remove the mussels from the pot with a slotted spoon, reserving the cooking liquid.
Uns 2 min
- 7
Once cool enough to handle, remove most of the mussels from their shells, leaving a few in their shells for garnish if desired.
Uns 5 min
- 8
Strain the reserved mussel cooking liquid through a fine-mesh sieve to remove any grit, then set aside.
Uns 2 min
Nota de cuina: This liquid is full of flavor and crucial for the dish.
- 9
In a large baking dish (approx. 9x13 inch or similar), drizzle the remaining olive oil.
Uns 1 min
- 10
Arrange a layer of thinly sliced potatoes at the bottom of the dish.
Uns 2 min
- 11
Top the potatoes with a layer of thinly sliced yellow onion, then a sprinkle of chopped fresh parsley.
Uns 2 min
- 12
Spread half of the rice evenly over the onion and parsley.
Uns 1 min
- 13
Distribute the shelled mussels (and any in-shell mussels) over the rice layer.
Uns 2 min
- 14
Repeat the layers: remaining rice, then remaining onion, and finally the remaining potatoes.
Uns 3 min
- 15
Pour the strained mussel cooking liquid evenly over the layers.
Uns 1 min
Nota de cuina: Ensure the liquid covers most of the ingredients; if not, add a little water or vegetable broth.
- 16
Season with salt and black pepper.
- 17
Sprinkle the fresh breadcrumbs over the top layer.
Uns 1 min
- 18
Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
Uns 40 min
Nota de cuina: The foil traps steam, helping the rice and potatoes cook through.
- 19
Remove the foil and bake for another 20 minutes, or until the top is golden brown and the potatoes and rice are tender.
Uns 20 min
Nota de cuina: Check for doneness by piercing a potato slice with a fork.
- 20
Let the Tiella rest for 10 minutes before serving.
Uns 10 min
Nota de cuina: This allows the flavors to meld and the rice to fully absorb the liquid.
Per ració
Nutrició
- Calories
- 452,4kcal
- Proteïnes
- 34,6g
- Hidrats de carboni
- 43,2g
- Greixos
- 13,1g
- Fibra
- 4,5g
- Sucre
- 4,3g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Tiella Barese in an airtight container in the refrigerator.
Reheat in the oven at 160°C (325°F) until warmed through, or in a microwave.