It's not easy to write about a milestone of our traditional cuisine. After orecchiette and panzerotti, 'tiella' stands for Bari. The name 'tiella' refers to the terracotta casserole used to prepare this dish. The casserole is actually filled with layers of potatoes, rice and mussels. Now, the popular belief tells that you can succeed in doing it only if you are a four-generation Barese. But, don't let be scared by this and have a try. Your taste buds will thank you.

For the first layer you need: 🔸1 onion, thinly sliced 🔸2 tomatoes 🔸 some fresh basil leaves 🔸4 medium yellow-flesh potatoes 🔸grated Parmigiano Reggiano cheese 🔸salt and pepper The second layer is made of: 🔸1 bag of fresh mussels, carefully washed, cleaned and half-shelled

Are the previous images clear enough? Hope so 😊 Now, go on with the third layer: 🔸3 cups of carnaroli rice 🔸2 garlic cloves finely chopped 🔸some fresh parsley, finely minced 🔸grated Parmigiano Reggiano 🔸extra virgin olive oil 🔸salt and pepper Finish with the sliced potatoes and a handful of grated cheese.

Layer after layer, you have to get till the top of the casserole. Now, pour in enough water to cover the last layer up and add some evoo. Don't be cheap with it, if you want to succeed. Place the casserole in a pre-heated oven, 180°, for 45 minutes. There are just two things to keep in mind, other than using the best quality ingredients you can find: first, season the dish more than you may think you need. Second, make sure that rhe rice is done to the right point, neither chalky nor mushy.

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