Riso patate e cozze
La Tiella barese, also known as Riso patate e cozze, is a masterpiece of Apulian cuisine. This baked dish combines rice, potatoes, and fresh mussels in a harmonious blend of marine and earthy flavors, typical of the Bari culinary tradition. A generous and hearty dish that captures the essence of the region's gastronomy.
Preparation
- 1
Clean the mussels under running water, removing the beards and any debris, and set them aside.
- 2
Peel the potatoes, slice them thinly, and place them in a bowl.
- 3
Finely chop the onion and sauté it in a pan with extra virgin olive oil for 2-3 minutes.
- 4
Add the mussels to the pan with the onion and let them open over medium heat for about 5-10 minutes, then drain them and reserve their cooking liquid.
- 5
In a large baking dish, arrange alternating layers of potatoes, rice, and shelled mussels, starting and ending with potatoes.
- 6
Pour the mussel cooking liquid together with water or vegetable broth over everything in the baking dish, season with salt and pepper to taste.
- 7
Generously drizzle with extra virgin olive oil and cover the dish with aluminum foil.
- 8
Bake at 180°C for approximately 50-60 minutes, until the rice and potatoes are cooked and the liquid is almost completely absorbed.
- 9
Remove the aluminum foil in the last 5 minutes to allow for a light golden finish.
- 10
Remove from the oven, sprinkle with freshly chopped parsley, and serve hot directly from the baking dish.
Chef's Tips
For a perfect Tiella barese, use high-quality fresh mussels; their cooking liquid is essential for flavoring the rice and potatoes. If you prefer a softer consistency, slightly increase the amount of liquid.