Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, patate riso e cozze (potato, rice and mussels). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
This is an old fashion Recipe that my Mom and Grandmother cooked for us often, follow the video recipe and if you make it please leave comment here let me. Top with the mussel meat and drizzle over half of the reserved cooking liquid. The dish is cooked when the potatoes are tender when pierced with a knife and the rice is al dente. Tiella Barese: Riso, patate e cozze. a classic from Puglia.
Patate riso e cozze (potato, rice and mussels) is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Patate riso e cozze (potato, rice and mussels) is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook patate riso e cozze (potato, rice and mussels) using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Patate riso e cozze (potato, rice and mussels):
- Get 200 g arborio rice
- Make ready 1 kg mussels open in half
- Take 30 g white onion
- Prepare 13 cherry tomatoes
- Prepare 600 g potatoes
- Make ready 1 teaspoon salt
- Make ready Parsley
- Get 14 tbsp parmesan cheese
- Get 14 tbsp olive oil extra virgin good quality
- Get Half garlic clove
- Take 400 ml water
Rice, Potatoes and Mussels can remember the Spanish Paella. Upload, livestream, and create your own videos, all in HD. To prepare the rice, potatoes and mussels, start cleaning the mussels: unplug the fine linen from every musseland remove any impurities on the shell with the aid of a steel wool. Open with a boxcutter the mussels and, starting.
Steps to make Patate riso e cozze (potato, rice and mussels):
- For this recipe you will need a terracotta bowl or a big aluminium container. I've done it in 5 little aluminium containers as I had to give it away to other people. Start cleaning the mussels and keep them aside. Cut very finely half of the onion and add it to the bottom of the bowl.
- Add oil and finely chopped tomato and then add a layer of potato (which needs to have been boiled with a third of the salt in the recipe and mixed well), then add some more tomato.
- Add pepper and 3 tablespoons of cheese and one spoonful of parsley. Add a layer of mussels.
- Add the finely chopped garlic. Sprinkle with 4 spoonfuls of cheese, 1 spoonful of parsley and 3 spoonfuls of olive oil and add the rice, making sure you fill all the holes in the mussels and completely cover it. Sprinkle 1 third of the salt, add 4 tomatoes finely chopped, the other half of the onion, a spoonful of parsley, 4 spoonfuls of cheese and 5 spoonfuls of olive oil. Cover with another layer of potatoes, 3 tomatoes, 1 spoonful of parsley,4 spoonfuls of cheese and 4 spoonfuls of olive oil.
- Add the last third of salt to the water, mix well and add the water from the side of the container until it reaches the level of the potato. Cook in a preheated oven at 220 degrees for 45 min to 1 hour depending on your oven.
To prepare the rice, potatoes and mussels, start cleaning the mussels: unplug the fine linen from every musseland remove any impurities on the shell with the aid of a steel wool. Open with a boxcutter the mussels and, starting. Il riso patate e cozze è una sfiziosa variante del celebre piatto barese: la tiella. Questa ricetta non prevede l'aggiunta dei pomodori, ma è ugualmente saporita. Realizzate degli strati nella teglia iniziando con uno di cipolle, continuando con uno strato di patate, distribuite quindi il trito di prezzemolo sedano ed aglio, uno strato di riso e le cozze con il mollusco rivolto verso il basso.
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