Tiella Barese

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F).

   Ca. 5 min.

2. 2

   Heat half of the olive oil in a large pot or deep pan over medium heat.

   Ca. 1 min.

3. 3

   Add the garlic and halved cherry tomatoes, cooking for 3-4 minutes until the tomatoes soften slightly.

   Ca. 4 min.

4. 4

   Pour in the white wine and bring to a simmer, then add the mussels, covering the pot tightly.

   Ca. 3 min.

   Kokkens note: Ensure your pot has a tight-fitting lid to steam the mussels effectively.

5. 5

   Cook for 5-7 minutes, shaking the pot occasionally, until the mussels open.

   Ca. 7 min.

   Kokkens note: Discard any mussels that do not open after cooking.

6. 6

   Remove the mussels from the pot with a slotted spoon, reserving the cooking liquid.

   Ca. 2 min.

7. 7

   Once cool enough to handle, remove most of the mussels from their shells, leaving a few in their shells for garnish if desired.

   Ca. 5 min.

8. 8

   Strain the reserved mussel cooking liquid through a fine-mesh sieve to remove any grit, then set aside.

   Ca. 2 min.

   Kokkens note: This liquid is full of flavor and crucial for the dish.

9. 9

   In a large baking dish (approx. 9x13 inch or similar), drizzle the remaining olive oil.

   Ca. 1 min.

10. 10

    Arrange a layer of thinly sliced potatoes at the bottom of the dish.

    Ca. 2 min.

11. 11

    Top the potatoes with a layer of thinly sliced yellow onion, then a sprinkle of chopped fresh parsley.

    Ca. 2 min.

12. 12

    Spread half of the rice evenly over the onion and parsley.

    Ca. 1 min.

13. 13

    Distribute the shelled mussels (and any in-shell mussels) over the rice layer.

    Ca. 2 min.

14. 14

    Repeat the layers: remaining rice, then remaining onion, and finally the remaining potatoes.

    Ca. 3 min.

15. 15

    Pour the strained mussel cooking liquid evenly over the layers.

    Ca. 1 min.

    Kokkens note: Ensure the liquid covers most of the ingredients; if not, add a little water or vegetable broth.

16. 16

    Season with salt and black pepper.

17. 17

    Sprinkle the fresh breadcrumbs over the top layer.

    Ca. 1 min.

18. 18

    Cover the baking dish tightly with aluminum foil and bake for 40 minutes.

    Ca. 40 min.

    Kokkens note: The foil traps steam, helping the rice and potatoes cook through.

19. 19

    Remove the foil and bake for another 20 minutes, or until the top is golden brown and the potatoes and rice are tender.

    Ca. 20 min.

    Kokkens note: Check for doneness by piercing a potato slice with a fork.

20. 20

    Let the Tiella rest for 10 minutes before serving.

    Ca. 10 min.

    Kokkens note: This allows the flavors to meld and the rice to fully absorb the liquid.