Rice, potato and mussel pie
Tiella di riso, patate e cozze
There baking pan Barese par excellence: layers of rice, potatoes and open mussels, baked in the oven with tomato, onion and Pecorino.
Tiella barese is one of the most iconic dishes of Apulian cuisine, originating from Bari. The name 'tiella' indicates both the baking pan of terracotta in which it is cooked, as well as the dish itself.
Instructions
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4 steps · natural Italian voice
Open the mussels
2 minPut the mussels in skillet with a drizzle of olive oil and high heat. Open for only 2 minutes (they should be half-open, not fully cooked). Strain the liquid. Leave the mussels in their shells.
Make the tiella
In one baking pan greased: layer of overlapping potato slices, layer of onion, layer of tomatoes. Salt, add a drizzle of olive oil and parsley. Distribute the uncooked rice evenly. Arrange the mussels, shell-side down, on top of the rice. Add more parsley, chopped garlic, and Pecorino grated.
Add the liquid
Mix the mussel liquid with the hot water and pour it into the baking pan until it almost reaches the level of the rice. The rice must be covered. Add a final a drizzle of olive oil.
Bake in the oven
50 minCook in preheated oven at 200°C (392°F) for 45-50 minutes. Cover with aluminum foil for the first 30 minutes, then uncover for the last 15-20 minutes to brown the top. Let rest for 10 minutes before serving.
Chef's Tips
The mussels should only be opened halfway during the pre-cooking phase: they will finish cooking in the oven. The mussel juices are flavorful and salty: taste before adding more salt. The golden crust on the surface is the most beautiful part: let it form well in the last few minutes of cooking.
The story
The combination of rice, potatoes and mussels is unusual in early twentieth-century Italy, but in Puglia It's a centuries-old tradition. The dish reflects Bari's geographical location: a seaside city with fertile land. Adriatic mussels, Murgia potatoes, and rice come together in a one-dish meal which has no analogies in the rest of Italy. Baking in the oven in baking pan terracotta creates a golden crust on the surface while the rice cooks in the mussel liquid.
Ingredients
- (10.58 oz) 300 g Arborio (or Carnaroli) rice
- (2.2 lb) 1 kg mussels (cleaned and opened)
- (14.11 oz) 400 g thinly sliced potatoes
- (14.11 oz) 400 g of cherry tomatoes or sliced ripe tomatoes
- 1 white onion, thinly sliced
- (1.76 oz) 50 g of Pecorino or Parmigiano Reggiano grated
- Parsley, garlic
- Extra virgin olive oil, salt
- (13.53 fl oz) 400 ml hot water
Can't find it in the US?
- risotto riceMost US supermarkets
Arborio rice
- pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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