Rice, potatoes and mussels (Tiella di riso, patate e cozze)
Tiella is a tasty dish typical of the Puglia tradition (Bari area) based on rice, potatoes and mussels.
The name comes from the word "tieèd", which in Pugliese dialect means forehead. You actually use a special pan in terra cotta (ceramic) where the various ingredients are alternately placed layer upon layer. It is important that all ingredients are put in raw and then everything is cooked in the oven.
Although the recipe may seem a bit complicated, don't give up. I promise the result will surprise you.
A curiosity: it is almost only in Puglia, among all regions of Italy, that the idea that the mussels must be opened raw is supported. They are very strict. But, if you don't have much experience, I recommend opening the shells with a little oil and a garlic clove in a frying pan for a few seconds, instead of destroying them. They must be opened but not fried. (we can break this rule sometimes…right?).
Two other important things to follow in this recipe are: to pour the mussel liquid and the water where we have dissolved the salt in the pan.
If you're not intimidated by all these rules, strap on your apron and get started.
NB If you don't have a terra cotta pan, you can use a pan that you can put in the oven (e.g. Le Creuset) or another ceramic fireproof dish.
Diff: 1
Preparation: 1 hour
Cooking time: 40'
Wine: Nero di Troia
Ingredients for 3-4 people:
- 150 g rice, Arborio or Carnaroli
- 1 kg mussels
- 400 g potatoes (baking potatoes)
- 15 cherry tomatoes
- 1 onion
- 2 dl extra virgin olive oil
- 2 tablespoon parsley leaves, finely chopped
- 2 garlic cloves
- 50 g grated parmesan
- 50 g grated pecorino romano cheese
- 1 small squash (optional)
- 1 liter of water
- 7 g salt
- freshly ground black pepper
This is what you do:
Wash and clean the mussels well in running cold water.
Scrape away the byssus threads on the shell with a knife.
Carefully open the mussels over a bowl, so that the liquid from the shells runs down. Set the shells with their contents aside. Use a sharp and flexible knife. Keep the liquid that comes out of the mussels and filter it in a colander covered with a cloth.
Put the rice in water in a small bowl and rinse it well after 15 minutes.
Peel, wash and cut the potatoes into thin slices (approx. 3-4 mm).
Peel and thinly slice the onion.
Rinse, clean and cut the cherry tomatoes in half.
Rinse, clean and cut the squash into thin rounds.
Peel and finely chop the garlic cloves.
Mix the two cheeses.
Drizzle a little olive oil in the bottom of an ovenproof dish (26 cm), add the onion and some of the cherry tomato halves on top.
Place a layer of potatoes in a shingle pattern, add some squash slices and some of the cherry tomato halves.
Add some of the olive oil, some of the grated cheeses, pepper and some of the parsley leaves and some of the finely chopped garlic.
Add a fairly dense layer of mussels in their half shells. Sprinkle over the rice grains. Add some of the cheese mixture, garlic, parsley and pepper.
Add another layer of potatoes, add the rest of the squash and tomatoes. Sprinkle over the rest of the cheese mixture, add pepper and drizzle with plenty of olive oil.
Dissolve the salt in the water and add it to the mold. Carefully pour on the stock from the mussels, and enough water to reach the last potato layer, but not cover it. This is important, you may not need to use all the water.
Preheat the oven to 220 degrees.
Insert the mold and bake "tiella riso, patate e cozze" for 40/45 minutes.
Let it rest a little before serving.