This is a typical dish from Puglia. The word Tiella means a bottom clay pan when once upon a time they used to cook different vegetables. It’s a delicious dish, flavorful and tasting, but you have to use quality ingredients.
Servings 4:
500 g mussels
150 g rice
700 g potatoes
400 g tomatoes
1 onion
2 tbsps chopped parsley
1 garlic clove
30 g grated Pecorino
30 g grated Grana
oil
salt
pepper
Preparation
Peel tomatoes and cut them into finger-thick slices. Pour some oil onto the bottom of a high-rim casserole (possibly earthenware), make a thin layer of sliced onions, garlic, pecorino cheese, grana cheese, potatoes, mussels and rice. Make a second layer with the cheese, tomatoes and potatoes.
Add salt, pepper, a trickle of oil and water. Bake at 200°C (390°F) for 40 minutes. Serve hot or cold.
