TIELLA DI BARI by Germana S.
(Casserole from Bari, Italy)
Ingredients
| 2.2 | lb. | Mussels |
| 2.65 | lb. | Potatoes |
| 0.88 | lb. | Zucchini |
| 0.66 | lb. | Long Grain Rice |
| 1.1 | lb. | Tomatoes |
| 1 | Lg. | Onion |
| 1 | Cup | Parmesan Cheese |
| 1 | Cup | Olive oil |
PREPARATION
Wash and debeard the mussels. Open them, reserving as much juice as possible. Discard the half of the mussel without any meat.
Slice the onions and layer them in an ovenproof casserole pan. Slice the potatoes and the zucchini about 1/4 of an inch thick. Arrange about half of each over the onions.
Chop the tomatoes fairly small. Add about half of the tomatoes to the casserole. Sprinkle 1/2 cup of Parmesan over the entire casserole, and sprinkle about 1/2 a cup of the olive oil over that. Salt and pepper to taste may be added at this point.
Place most of the mussels (in their shells) over the mixture, and then add the rice. Add the rest of the tomatoes, the Parmesan and a mixture of olive oil, the liquid from the mussels, and water. The water, juice and oil mixture should be sufficient to be absorbed as the rice cooks, but not so much that the dish turns out soupy.
Add the rest of the Parmesan and bake in a 350° oven for about one hour. During this time, take care not to let the casserole dry out. If necessary, add additional water and olive oil.
Buon Appetito!
When we asked Germana, our good friend from Citta delle Pieve to send us this recipe, she immediately sent it by e-mail. Germana is an excellent cook who not only enjoys cooking, but also enjoys life! We remember delicious dinners with her husband Italo, and her family, but most of all we remember her wonderful sense of humor. .
We have made this dish at home while we admit that it does not taste the same as Germana's, it is well worth the effort.
Last updated on: 06/03/99 12:51:06 AM