Tiella of mussels and potatoes

Bari crestThis is another classic dish from Bari. A tiella is a terracotto cooking dish thought to have been introduced by the Spanish. The ingredients are built up layer by layer in the dish and then baked in the oven. Tiellas were at one time the evening meal of the farm workers when they came in from the fields. They were made from whatever was abundant and cheap at the time. This version uses mussels, a staple of Pulgia.  Serves 4

tiella of mussels and potatoes ingredients

  • 1kg mussels, thoroughly cleaned
  • 500g tomatoes, sliced
  • 300g potatoes, thinly sliced
  • 2 large onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 bunch parsley, finely chopped
  • pecorino, grated
  • olive oil
  • salt and pepper

  1. Heat the mussels in a pan with a little olive oil until they open. About 5 minutes. Reserve the liquid
  2. Remove the top shell from each mussel
  3. In an oven proof dish, preferably terracotta, put a layer of  half the tomatoes, then all the onions, half the parsley and half the garlic.
  4. Season with salt and pepper and drizzle a little olive oil.
  5. Then make a layer of the sliced potatoes.
  6. Make a layer of mussels in their half shell and top with the rest of the parsley and garlic
  7. Sprinkle plenty of pecorino on top and drizzle with some more olive oil.
  8. Bake at 180 C for 35-40 minutes

tiella of mussels and potatoes finished dish 1

tiella of mussels and potatoes finished dish 2

Orecchiette making in Bari old town

As I have posted quite a few orecchiette recipes in the last few days, I thought you might like to take a look at one of the local ‘mammas’ in the old town. People practically live on the street and it sometimes feels like you are walking through their kitchen 🙂 Many of these women will also sell pasta to passers by. She makes it look so easy, but believe me, it’s not! I’ve tried!

 That clip seems to have disapeared. Here’s another one. She goes much slower though!


Those of you who have seen Jamie Oliver’s Great Italian Escape will have seen oriecchette being prepared in the episode about Puglia. Jamie goes hunting for the ‘pasta mammas’ through the back streets of Altamura.