Tiella Barese is a typical traditional dish, a recipe with many different versions, but it is made here with our Constance variety potatoes, which are ideal for cutting perfectly thanks to their compact flesh.
Ingredients for 6 people
Arborio rice, 200g
Mussels, 1 kg
Cherry tomatoes, 15
Constance potatoes, 600g
Parsley, to taste
Grated Pecorino Romano cheese, 8 tablespoons
Grated Parmigiano Reggiano cheese, 8 tablespoons
Extra virgin olive oil, 14 tablespoons
White onion, 50 g
Garlic, 1 clove
Water, 400 ml
Preparation
After you have washed and peeled the potatoes, cut them into slices (about 3mm thick) and leave them to soak in cold water for about 10 minutes. Put 25 g of finely chopped onion into a large ovenproof dish together with two tablespoons of extra virgin olive oil and 5 baby tomatoes cut in half. Cover everything with a first layer of pre-drained potatoes (300 g). Spread out another 4 baby tomatoes cut in half on the potatoes and two tablespoons of extra virgin olive oil. Sprinkle with 2 tablespoons of Parmigiano, 2 of Pecorino and chopped parsley to taste. Thoroughly clean the mussels, half open them and keep their water to one side. Put them facing upwards on single shells and sprinkle with parsley, chopped garlic, black pepper, two tablespoons of Parmigiano, two of Pecorino and 3 tablespoons of extra virgin olive oil.
Put the uncooked rice on top that you have previously rinsed under running water and drained. Add 4 baby tomatoes, the rest of the onion, parsley to taste, 4 tablespoons of oil, 2 tablespoons of Pecorino and 2 of Parmigiano. For the final layer, add the remaining half of the potatoes, parsley to taste, baby tomatoes, 3 tablespoons of oil, 2 tablespoons of Pecorino and 2 of Parmigiano. Add the water from the mussels, carefully filtered through a sieve, into the free space between the edge of the tray and the mixture, spreading it evenly on all sides. Add water until the liquid reaches the level of the final layer. Bake in a preheated oven at 260°C for 20 minutes and for another 40 minutes at 220°C. Once cooked, leave to cool down and then serve.
Image: Canva
