TIELLA COZZE E RISO – RICE AND MUSSEL BAKE – A PUGLIESE CLASSIC by Paola Bacchia

The word “tiella” comes from the earthenware dish in which you cook this one-pot layered meal of potatoes, tomatoes, rice, mussels and pecorino cheese (yes cheese and shellfish work surprisingly well together). Water and stock (from steaming open the mussels) are added to the pot, which is then placed in the oven to steam until it is perfectly cooked. This is a recipe from Adriatico, and one that I have eaten often on my travels through Puglia; it is hearty and delicious especially if you are a shellfish lover

 

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