"Tiella" of rice, potatoes and mussels

Description

"Taieddha Salentina" is one of the classic national dishes of Salento. This recipe was given to me from my grandmother Theresa. One of many such a cozy and home-cooked meals in her kitchen. "Taieddha" or the "Tiella" is very common in the southern regions of Italy. And in each area can be small differences in the preparation or ingredients. The name of their dish is obliged baking, which was originally used for its preparation. The dish is very ancient, peasant origin, prepared from rice, potatoes and vegetables that were available in the house. Over time, the recipe has spread from the countryside and on the coast, which was introduced by the marine component of the Medes. Gifts of land and sea in one harmonious combination. Hearty, flavorful and easy to prepare dish is able to give us some Sunny warmth of southern Italy. Try?

Ingredients

Mussels

1 kg
Figure

300 g
Potatoes

2 piece
Tomato

3 piece
Zucchini

2 piece
Onion

0.5 piece
Parsley
Parmesan

50 g
Bread crumbs

30 g
Olive oil

5 Tbsp
Water
Salt
Black pepper

Cooking

Perhaps, the most labour-consuming preparatory process. The mussels have already passed special processing, filtering. However, you must thoroughly clean and rinse the shells of mollusks from all external growths. If some clams already opened, must be discarded.

Then remove the part that looks like a piece of seaweed. Remove them in one firm motion, directed from the broad to the tapered portion of the shell. In order to open shellfish heat them in a pan for a few minutes and remove from heat once clams open themselves.

Prepare all the necessary vegetables. Wash them and cut into thin plates.

Separate the clam from the top the sash shell and leave the bottom part drain. When you are finished cleaning the mussels left on the pan fluid filter - it is needed.

Drizzle with oil a baking dish and add the first layer of the onion.

Then put a layer of potatoes. Season with salt and pepper again lightly and drizzle with olive oil.

The next layer of zucchini and add again salt, pepper and butter.

Add the tomatoes.

Sprinkle with parsley and don't forget to season with salt and pepper. The original recipe used garlic, but for obvious reasons he was excluded by me.

Then proceed to the laying of mussels.

Gently fall asleep a layer of raw rice, "Italica" from the Mistral. This variety is great for this dish. It will serve as the "link" in texture and soaked all the taste notes of vegetables and mussels.

And again a couple of onions, a layer of potatoes, salt and pepper.

Put the remaining tomatoes, sprinkle with herbs and sprinkle with oil.

The final layer is batter. Sprinkle the surface with grated cheese and then the breadcrumbs.

And finally, the last preparatory stage - a thin stream, pour in the filtered mussel liquid. This will give a harmonious and full flavor of all ingredients. In the same way, add water, taking care not to damage the coating. The liquid should reach almost to the top layer of potatoes, covering the underlying layer of Fig.

Put the prepared dish in a preheated 200°C oven and leave to simmer for 30-40 minutes. After this time, carefully check the readiness of the rice and potatoes under a Golden crust of breading. And if the willingness of the food suits your tastes, feel free to remove it from the oven and leave to cool for five minutes.

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