Tiella Barese
Preparazione 50 min · Cottura 1 h 10 min · Riposo 20 min · Porzioni 6 · Difficoltà Media
Procedimento
Open the raw mussels over a bowl with a short knife, keeping the meat on one half shell and every drop of water. Strain the water through fine cloth.
30 min
Oil the tiella (or a deep round dish). Layer the onion, half the tomatoes, garlic, parsley, a third of the potatoes; season lightly.
8 min
Arrange the mussels on their shells face up in one proud layer. Rain the rice into every gap and over the shells.
8 min
Cover with the remaining potatoes in overlapping slats, the rest of the tomatoes, pecorino, breadcrumbs, pepper, and the rest of the oil.
8 min
Pour the strained mussel water plus enough plain water down the side to just reach the top layer without flooding it.
3 min
Bake at 200 C until the top is bronzed and the rice tender when probed at the center, 60 to 70 minutes; tent with foil if the crust races ahead.
1 h 10 min
Rest 20 minutes. Serve warm or at Bari’s preferred padded room temperature, digging to the bottom with every spoonful.
I consigli della nonna
Consigli in cucina
Raw mussels, real liquor. Steaming the mussels first cooks them twice and wastes their water in the pot. Opening raw is a knife skill worth the ten minutes it takes to learn.
Water to the brim, not over. The rice drinks what you give it. Flood the dish and the bottom turns porridge; the level should kiss the top layer and no more.
Some Bari families slide zucchini among the layers in summer; purists allow it and then check the rice came out separate and proud anyway.
