Tiella
Celebrate the rich culinary traditions of Southern Italy with Tiella, a rustic, layered casserole that combines tender mussels, creamy arborio or carnaroli rice, and thinly sliced potatoes and tomatoes for a dish bursting with Mediterranean flavors. This classic recipe features fresh parsley, garlic, and a drizzle of white wine for a sophisticated aroma, while a topping of golden breadcrumbs and grated pecorino cheese adds irresistible crunch. Perfectly baked to perfection, Tiella is a harmonious blend of seafood, vegetables, and heartwarming textures, making it an ideal centerpiece for family dinners or special occasions. Easy to prepare and deeply satisfying, this Italian comfort food showcases the beauty of fresh, simple ingredients baked together to create a dish that is both visually stunning and irresistibly flavorful.
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Recipe Information
Ingredients
- 1 kg mussels
- 200 g arborio or carnaroli rice
- 3 medium-sized potatoes
- 3 medium-sized large tomatoes
- 1 large onion
- 3 whole garlic cloves
- 15 g fresh parsley
- 4 tablespoons extra virgin olive oil
- 120 ml white wine
- 50 g grated pecorino cheese
- 50 g breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 300 ml water or fish stock
Instructions
Clean the mussels thoroughly by scrubbing the shells under cold running water and removing the beards. Discard any mussels that are cracked or do not close when tapped. Set aside.
Peel the potatoes and slice them evenly into 3-4 mm thick rounds. Rinse in cold water to remove excess starch and pat dry. Set aside.
Slice the onion and tomatoes into thin rounds, and finely chop the parsley and garlic.
In a large bowl, combine the chopped parsley, garlic, and 2 tablespoons of olive oil. Mix well. This will be your flavoring mixture.
Preheat the oven to 190°C (375°F).
In a large saucepan over medium heat, combine the mussels and white wine. Cover and cook for 3-5 minutes, or until the mussels open. Remove from heat and allow them to cool slightly, then remove the meat from the shells, reserving the cooking liquid. Strain the liquid through a fine sieve to remove any sand and set aside.
In a lightly greased casserole or baking dish, begin layering the ingredients. Start with a layer of potatoes. Sprinkle with a pinch of salt, pepper, and a light coating of the parsley-garlic mixture.
Add a layer of sliced onions and tomatoes over the potatoes. Sprinkle more parsley mixture evenly.
Next, scatter the rice in an even layer over the vegetables. Evenly place the mussel meat on top of the rice, adding a small drizzle of the strained cooking liquid for flavor.
Repeat the layering process: potatoes, onions, tomatoes, parsley mixture, and mussels, until all the ingredients are used, finishing with a top layer of potatoes and tomatoes.
Pour the reserved mussel cooking liquid and additional water or fish stock gently over the casserole. The liquid should cover the rice entirely.
Mix the breadcrumbs and grated pecorino cheese in a small bowl. Sprinkle this mixture evenly across the top layer of the casserole. Drizzle the remaining olive oil over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 30 minutes, or until the top is golden and crispy.
Remove from the oven and let the dish rest for 10 minutes before serving. This allows the flavors to meld further.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 2147 mg | 93% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 14.5 mg | 80% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
