Tiella Barese

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 5 мин

2. 2

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

   Около 1 мин

3. 3

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

   Около 4 мин

4. 4

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

   Около 3 мин

   Совет повара: 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.

   Около 7 мин

   Совет повара: 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.

   Около 2 мин

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.

   Около 5 мин

8. 8

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

   Около 2 мин

   Совет повара: 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.

   Около 1 мин

10. 10

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

    Около 2 мин

11. 11

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

    Около 2 мин

12. 12

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

    Около 1 мин

13. 13

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

    Около 2 мин

14. 14

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

    Около 3 мин

15. 15

    Pour the strained mussel cooking liquid evenly over the layers.

    Около 1 мин

    Совет повара: 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.

    Около 1 мин

18. 18

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

    Около 40 мин

    Совет повара: 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.

    Около 20 мин

    Совет повара: Check for doneness by piercing a potato slice with a fork.

20. 20

    Let the Tiella rest for 10 minutes before serving.

    Около 10 мин

    Совет повара: This allows the flavors to meld and the rice to fully absorb the liquid.