It’s not that easy to write about a milestone of our traditional cuisine. After orecchiette and panzerotti, Tiella stands for Bari.

The name tiella refers to the casserole, made in terracotta, used to prepare this dish. The casserole is actually filled with potatoes, rice and mussels, layered one over the other. It tastes great! But according to the popular belief, you can succeed in doing it only if you are a four-generation Barese.

But don’t let be scared by this, and have a try. You’ll be amazed and your taste buds will thank you!

There are just two things you have to keep in mind, other than using the best quality ingredients you can find: first, season the dish more than you may think, second, make sure that the rice is done to the right point, neither chalky nor mushy.

I’ll try to make it simple.

For the first layer you need:
🔸1 onion, thinly sliced
🔸2 tomatoes
🔸 some fresh basil leaves
🔸4 medium yellow-flesh potatoes
🔸grated Parmigiano Reggiano cheese
🔸salt and pepper

The second layer is made of:
🔸1 bag of fresh mussels, carefully washed, cleaned and half-shelled

Now, go on with the third layer:
🔸3 cups of carnaroli rice
🔸2 garlic cloves finely chopped
🔸some fresh parsley, finely minced
🔸grated Parmigiano Reggiano
🔸extra virgin olive oil
🔸salt and pepper

Finish with the sliced potatoes and a handful of grated cheese.

Layer after layer, you have to get till the top of the casserole. Now, pour in enough water to cover the last layer up and add some evoo. Don’t be cheap with it, if you want to succeed.
Place the casserole in a pre-heated oven, 180°, for 45 minutes.

There are just two things to keep in mind, other than using the best quality ingredients you can find: first, season the dish more than you may think you need. Second, make sure that the rice is done to the right point, neither chalky nor mushy.

If you want to see the recipe step by step, follow the link and enjoy!

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