Tiella Barese

备料

配料

做法

分步操作

1. 1

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

   约 5分钟

2. 2

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

   约 1分钟

3. 3

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

   约 4分钟

4. 4

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

   约 3分钟

   烹饪提示： 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.

   约 7分钟

   烹饪提示： 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.

   约 2分钟

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.

   约 5分钟

8. 8

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

   约 2分钟

   烹饪提示： 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.

   约 1分钟

10. 10

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

    约 2分钟

11. 11

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

    约 2分钟

12. 12

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

    约 1分钟

13. 13

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

    约 2分钟

14. 14

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

    约 3分钟

15. 15

    Pour the strained mussel cooking liquid evenly over the layers.

    约 1分钟

    烹饪提示： 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.

    约 1分钟

18. 18

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

    约 40分钟

    烹饪提示： 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.

    约 20分钟

    烹饪提示： Check for doneness by piercing a potato slice with a fork.

20. 20

    Let the Tiella rest for 10 minutes before serving.

    约 10分钟

    烹饪提示： This allows the flavors to meld and the rice to fully absorb the liquid.