Photograph of the finished Tiella di riso patate e cozze

Italy · Cơm nướng khoai tây vẹm bí ngòi kiểu Salento

Tiella di riso patate e cozze

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 15.5 oz
  • Photograph of Potato Potato 2.2 lb
  • Photograph of Green mussels Green mussels 3.1 lb
  • Photograph of Zucchini Zucchini 1.3 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Pecorino cheese Pecorino cheese 7.1 oz
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Onion Onion 1.6

Method

  1. 1 Open live mussels with a knife, keeping one half of the shell containing the meat and all the released juice.
  2. 2 Cut the potatoes and zucchini into 3 mm slices; zucchini is an added ingredient in the Salento version compared to the Bari version which only has potatoes.
  3. 3 Arrange the potatoes, onions, zucchini, washed rice, mussels in their shells, and tomatoes in the clay tray in that order.
  4. 4 Sprinkle Pecorino, parsley, and garlic between the layers, then drizzle with olive oil.
  5. 5 Pour the filtered mussel broth mixed with water until it is level with the top layer; more water will make the mussels mushy.
  6. 6 Bake at 190 degrees for 55 minutes without stirring, let cool for 10 minutes, then spoon from the top down in layers.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 6: spray oil on the surface of the small clay tray, then run the steam cooker at 205 degrees for 36 minutes, rotating the tray after 18 minutes; the rice will crisp up faster, while the large tray must be divided into two batches.

Start cooking