My first culinary video as a "director" is one of the most typical dishes from Bari, in Puglia, and it's called tiella di riso, patate e cozze.
Gabriella uses about a kilo of shelled mussels but if you use the de-shelled ones one and a half kilo will do perfectly fine (they take more space inside the oven dish). The type of rice is Vialone Nano but Carnaroli is great too.
Use two handsful of grated pecorino romano cheese that will be mixed with a couple of finely chopped garlic cloves and a bunch of flat leaf parsley, also chopped. Some freshly ground black pepper is also nice. Use the mixture of cheese, garlic and parsley twice (two layers, also on top of the mussels) in between layers of other ingredients.
The water you add before putting the dish in the oven has to be salted and very hot (almost boiling). Cover the tiella up to the rim and put in the pre-heated oven at 240°C - 464° F for about 20-25 minutes until well cooked and golden brown.
Enjoy this WONDERFUL Apulian dish! :)))
Tiella with rice, potatoes and mussels from Nicoletta Tavella on Vimeo.
This is my Mum's version - the hands you see are hers :) - and she changes the original recipe a bit using shelled raw mussels instead of half shells (filled with mussels, of course) because the end result is then easier to cut (no hard stuff in between rice and potatoes to make cutting difficult). The positive aspect of using shells is that they fill with cooked rice grains that soak up the wonderful juices of the mussels and make it more fun to eat.
Use potatoes that stay nice and firm. Cut them with a mandoline to ensure very thin slices. You'll have to check from time to time if they are cooked inserting a knife to feel their texture. When they're ready it will be very easy to pierce them.
Gabriella uses about a kilo of shelled mussels but if you use the de-shelled ones one and a half kilo will do perfectly fine (they take more space inside the oven dish). The type of rice is Vialone Nano but Carnaroli is great too.
Use two handsful of grated pecorino romano cheese that will be mixed with a couple of finely chopped garlic cloves and a bunch of flat leaf parsley, also chopped. Some freshly ground black pepper is also nice. Use the mixture of cheese, garlic and parsley twice (two layers, also on top of the mussels) in between layers of other ingredients.
The water you add before putting the dish in the oven has to be salted and very hot (almost boiling). Cover the tiella up to the rim and put in the pre-heated oven at 240°C - 464° F for about 20-25 minutes until well cooked and golden brown.
Enjoy this WONDERFUL Apulian dish! :)))
Tiella with rice, potatoes and mussels from Nicoletta Tavella on Vimeo.
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