Tiella barese

The tiella barese is a traditional dish from Puglia’s cuisine, particularly from the city of Bari. It is a sort of rustic pie layered with rice, potatoes, and mussels, seasoned with tomato, onion, and parsley. Here’s the recipe!

Ingredients

• 500 g of rice
• 1 kg of mussels
• 500 g of potatoes
• 300 g of fresh or canned tomatoes
• 2 white onions
• Parsley to taste
• Extra virgin olive oil
• Salt to taste
• Black pepper to taste

Preparation

1. Clean the mussels well and open them in a covered pan over high heat. Remove one of the shells and save the cooking liquid by filtering it through a strainer.
2. Slice the onions and tomato. Peel the potatoes and slice them thinly.
3. In a sufficiently large baking dish, create a layer of onions, then a layer of potatoes, and place the mussels on top, with the concave side up.
4. Add the rice, spreading it out evenly, and sprinkle with chopped parsley. Season with salt, pepper, and a generous amount of oil.
5. Add a layer of tomatoes and another of onions. If you prefer, you can create more layers following the same order.
6. Pour in the mussel water you set aside, adding more water to almost completely cover the rice.
7. Bake in a preheated oven at 200 °C for about 40 minutes, or until the surface is golden and crispy.

This is the classic version of the tiella barese, but every family has their own variant that may include other ingredients, such as bell peppers or other vegetables.

I hope this recipe helps you bring a bit of Puglia’s tradition to your home! And if you have some extra time, you might also try making a delicious local wine to pair with this dish.