Tiella Barese: A Traditional Italian Delight from Bari
Category: Main Dish
Servings: 6
Tiella Barese is a classic dish from the region of Bari, where the combination of fresh seafood, savory vegetables, and aromatic rice come together in a one-pot wonder. This dish is a true celebration of simple yet flavorful ingredients, offering a mouthwatering experience that is perfect for family dinners or special occasions. The layers of tender mussels, thinly sliced potatoes, ripe tomatoes, and seasoned rice are baked together to create a beautiful and hearty meal that everyone will enjoy.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 300g |
| Mussels | 500g |
| Potatoes | 500g |
| Garlic | 2 cloves |
| Fresh parsley | 30g |
| Water | 300ml |
| Ripe tomatoes | 3 |
| White onions | ½ |
| Parmigiano Reggiano DOP | 50g |
| Breadcrumbs | 30g |
| Extra virgin olive oil | 5 tbsp |
| Fine salt | to taste |
| Black pepper | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 15g |
| Carbohydrates | 50g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | 250mg |
| Calcium | 90mg |
Instructions
To prepare the Tiella Barese, follow these steps for a delicious and satisfying dish that combines the best of Bari’s culinary traditions.
-
Clean the Mussels
Start by thoroughly cleaning the mussels. Use a small knife to remove the beard (the “bisso”) and scrape off any barnacles from the shells with a stiff brush. Once cleaned, gently open the mussels by prying apart the shells. Remove the top shell and ensure the mussel stays attached to the bottom shell. Press gently on the mussel to release any excess water. Set aside, and strain the collected mussel juice through a fine mesh strainer to remove any shell fragments or sand. This liquid will be used in the recipe later, adding depth of flavor. -
Prepare the Vegetables
Peel the potatoes and slice them into thin rounds using a mandolin for uniformity. Place them in a bowl of cold water to prevent discoloration. Next, wash and slice the tomatoes into rounds, similar in size to the potato slices. Peel and finely chop the garlic, then wash and finely chop the parsley. Slice the onion into thin rings, also using the mandolin for consistency. -
Assemble the Tiella
Preheat your oven to 200°C (392°F). Grease a round, deep baking dish (28 cm in diameter, 5 cm high) with 4 tablespoons of extra virgin olive oil. Begin layering the ingredients in the prepared dish:- First, place a layer of onion rings on the bottom.
- Follow with a layer of tomato slices, seasoning with salt and pepper, and sprinkle some chopped parsley on top.
- Add a layer of the raw mussels, arranging them in a circular pattern, ensuring some space between them.
- Now, distribute the uncooked rice evenly across the mussels.
- Follow with another layer of potato slices, arranged neatly, ensuring they are close together.
- Add the remaining tomato slices, and season with salt, pepper, and the remaining parsley.
-
Top with Cheese and Gratin
Drizzle the top layer of the Tiella with the remaining tablespoon of olive oil. Sprinkle grated Parmigiano Reggiano (or Pecorino if preferred) evenly over the top. Finish with a generous layer of breadcrumbs, ensuring that the surface is well-covered. -
Add the Mussel Broth
Carefully pour the strained mussel broth into the side of the baking dish, filling it up just below the layer of gratin. This will provide moisture as the dish bakes, infusing the rice and mussels with rich, savory flavors. -
Bake the Tiella
Place the Tiella in the lower part of the preheated oven and bake for about 60 minutes. The dish should be golden brown and bubbling at the edges when done. If the top is not sufficiently browned, you can broil it for a few minutes at the end. -
Serve and Enjoy
Once baked, remove the Tiella from the oven and let it cool for a few minutes before serving. The layers of rice, seafood, vegetables, and cheese will come together in perfect harmony. Serve this dish hot, and enjoy the delightful blend of flavors that make Tiella Barese a true representation of the region’s culinary heritage.
This dish can be served as a main course, paired with a crisp white wine, such as a Vermentino or a dry Fiano, to complement the briny mussels and savory potatoes.
Tiella Barese is a wonderful, rustic meal that brings the essence of Bari’s seaside and countryside together. Whether you’re preparing a cozy family dinner or impressing guests at a gathering, this dish is sure to be a crowd-pleaser.
