If you’re looking for a hearty and delicious meal that’s perfect for the whole family, look no further than Tiella with rice, potatoes and mussels – a classic recipe from the southern Italian region of Puglia.

Tiella is a type of savory pie that’s traditionally made with a variety of ingredients, including rice, potatoes, vegetables, and even seafood. In this recipe, we’ll be using mussels as our seafood of choice, which add a wonderfully briny and flavorful element to the dish.

To start off our Tiella, we’ll need to gather all of our ingredients. Here’s what you’ll need:

– 2 pounds of mussels, cleaned and debearded
– 2 cups of Arborio rice
– 4 medium potatoes, peeled and sliced into thin rounds
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1/2 cup of white wine
– 3 cups of chicken or vegetable broth
– 1/2 cup of grated Parmesan cheese
– 1/4 cup of olive oil
– Salt and pepper
– Fresh parsley, chopped

Once you’ve gathered all of your ingredients, it’s time to get cooking! Here’s how to make Tiella with rice, potatoes, and mussels:

1. Preheat your oven to 375°F.

2. In a large pot, heat up the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and the garlic is fragrant.

3. Add the sliced potatoes to the pot, and stir to coat them in the onion and garlic mixture. Season with salt and pepper to taste.

4. Add the Arborio rice to the pot, and stir to coat it in the mixture as well. Cook for a few minutes until the rice is slightly toasted.

5. Add the white wine to the pot, and stir to combine. Let the wine cook down for a few minutes until it has mostly evaporated.

6. Add the chicken or vegetable broth to the pot, and stir to combine. Bring the mixture to a boil, then lower the heat and let it simmer for about 10-15 minutes, or until the rice and potatoes are just slightly undercooked.

7. Meanwhile, arrange the cleaned and debearded mussels on top of the rice and potato mixture, pressing them down slightly so they’re partially submerged.

8. Sprinkle the grated Parmesan cheese over the top of the mussels and rice.

9. Cover the pot tightly with foil, and transfer it to the preheated oven. Bake for 30-35 minutes, or until the mussels have opened and the rice and potatoes are fully cooked.

10. Remove the pot from the oven, and let it cool for a few minutes before uncovering and serving.

11. Garnish with chopped fresh parsley, and serve hot.

Tiella with rice, potatoes, and mussels is a delicious and comforting meal that’s perfect for any occasion. Whether you’re hosting a family dinner or simply looking for a satisfying weeknight meal, this recipe is sure to impress. So why not give it a try tonight? Your taste buds will thank you for it!

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