Recipe: Perfect Patate riso e cozze (potato, rice and mussels)

Patate riso e cozze (potato, rice and mussels). 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. Follow us on: Riso, Patate e Cozze – Rice, Potatoes and Mussels. by Nonna Cecilia. Repeat another layer of onions, potatoes, mussels, rice.

Patate riso e cozze (potato, rice and mussels) The dish is cooked when the potatoes are tender when pierced with a knife and the rice is al dente. Tiella Barese, or Patate Riso e Cozze is a gift straight outta Bari, northern Puglia, Italy. 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. You can cook Patate riso e cozze (potato, rice and mussels) using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Patate riso e cozze (potato, rice and mussels)

  1. You need 200 g of arborio rice.
  2. It’s 1 kg of mussels open in half.
  3. You need 30 g of white onion.
  4. You need 13 of cherry tomatoes.
  5. Prepare 600 g of potatoes.
  6. Prepare 1 teaspoon of salt.
  7. It’s of Parsley.
  8. Prepare 14 tbsp of parmesan cheese.
  9. Prepare 14 tbsp of olive oil extra virgin good quality.
  10. You need Half of garlic clove.
  11. It’s 400 ml of water.

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.

Patate riso e cozze (potato, rice and mussels) step by step

  1. 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..
  2. 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..
  3. Add pepper and 3 tablespoons of cheese and one spoonful of parsley. Add a layer of mussels..
  4. 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..
  5. 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..

Sistemare uno strato di patate in una pirofila unta d'olio, coprire con altro olio e aggiungere i pomodori, alcune fette di cipolla, sale e pepe. Photo "Riso Patate e Cozze" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Ma come si prepara? È semplice, davvero molto semplice. Pensate che può essere fatta in qualsiasi parte d'Italia; anche perché ormai le cozze che arrivano per esempio a Milano non hanno nulla da invidiare a quelle che io compro dal Porto di. Fate uno stato con le cozze, uno con il riso, spolverizzate un pò di brodo granulare e ricoprite con formaggio e pangrattato.

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