Tiella Barese is a baked Apulian speciality that fuses the earth (rice and potatoes) with the sea (mussels). Though it's named for the city of Bari, it's not unusual to find the dish all around the southern Italian region. Like other baked dishes such as lasagna or timballo, Tiella tastes even better the next day.
Yes, the idea of a preparing a baked dish in the blazing summer heat might seem off-putting – especially for those who, like most of us in Italy, don't have air conditioning. But the end result is richer in flavor and texture than in heartiness, and consequently perfect for anyone seeking some satisfying summer comfort.
Tiella Barese Recipe
Ingredients for 6 servings
Cooking Time: 1 hour
1 lb./500 g. mussels
1 lb./500 g. potatoes
11 oz./300 g. rice
11 oz./300 g. cherry tomatoes, washed
2 onions
grated Pecorino cheese
garlic
parsley
extra-virgin olive oil
white wine
salt
pepper
Steps
1. Scrape and wash the mussels and then place them in a pan around ½ cup white wine. Cook over high heat until the mussels open. It usually takes 2-3 minutes. Remove the empty valves of the open mussels and keep only the ones with the fish attached to them. Discard any mussels that didn't open.
2. Peel the potatoes and onions, and then slice both thinly. Chop a nice bunch of parsley with 2 garlic cloves and roughly chop the washed tomatoes.
3. Place a layer of onions in a baking pan, sprinkle with parsley and drizzle 2 Tbsp. olive oil before adding a layer of potatoes. Place the shelled mussels and tomatoes on top and season with a couple spoonfuls of grated Pecorino cheese, salt, pepper and 4 Tbsp. olive oil. Finally, sprinkle with the uncooked rice.
4. Cover partially with potato slices, season with a drizzle of olive oil and a little chopped parsley, then add water to cover all the ingredients and place in the oven at 350°F/180°C for approx. 30 minutes until the rice is cooked.
5. Remove from the oven and serve.
Cover photo: Getty Images/Anna Fedorova