Tiella di patate, riso e cozze. Tiella alla Barese. Riso patate cozze. Finally the definitive recipe! This recipe was given to me by Tiziana who is one of the best cooks in Bari (or so her friend Rosa tells me 😉 ) Many thanks Tiziana. It uses mussels which have been opened when they are still raw. My fish monger did this for me, but in the UK you’ll probably have to do this yourself. Here’s a link to show you how. Good luck 🙂
1.5kg potatoes, sliced
300g risotto rice, soaked in cold water
1kg mussels, opened on the half shell – reserve the liquid
This is another tiella recipe from Bari. It’s not completely traditional as the mussels are not raw when added to the tiella, but if you don’t fancy opening all those mussels it’s a fair approximation. I’ll post the ‘authentic’ recipe later.
Boil the rice until al dente. Reserve some of the cooking liquid.
Heat the mussels in a pan with a little oil and the chopped garlic. When they have opened, remove from the pan. Strain and reserve the liquid. Remove the top shell from each mussel.
Assemble the tiella in a ovenproof dish. Make layers of the ingredients in the following order – potatoes, rice, onions, tomatoes, a little cheese, parsley. Repeat until all the ingredients have been used up, finishing with a layer of potatoes.
Pour the liquid from the mussels over the tiella. Add some of the cooking liquid from the rice so that the level of liquid comes about two thirds of the way up the dish. Season well with pepper (not salt as the mussel liquid will be quite salty). Drizzle olive oil on top.
Bake uncovered for around 35 minutes at 180C. Add a layer of mussels in the half shells, drizzle on a little more oil and return to the oven for 10 minutes.
This 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
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
salt and pepper
Heat the mussels in a pan with a little olive oil until they open. About 5 minutes. Reserve the liquid
Remove the top shell from each mussel
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.
Season with salt and pepper and drizzle a little olive oil.
Then make a layer of the sliced potatoes.
Make a layer of mussels in their half shell and top with the rest of the parsley and garlic
Sprinkle plenty of pecorino on top and drizzle with some more olive oil.
A great side dish. Goes great with a roast. If you don’t have to meet anyone within the following 24 hours, peel and eat the garlic, it’s delicious. Otherwise fish it out and throw it away. The potatoes will still retain a distinct but not overpowering garlic kick. Serves 4
Potatoes with garlic and rosemary finished dish
4 medium potatoes — diced
1 head garlic — separated into cloves, but not peeled
2 sprigs rosemary — removed from the stalk and roughly chopped
coarse sea salt
Fry the potatoes and garlic in a little olive oil over a medium heat
When nicely brown and cooked through (about 25 mins) , throw in the rosemary