Here we are at our meeting with "Cooking with the crafters" and this week we'll show you a very peculiar dish, cooked for you by Lunica:
Along with “Orecchiette con cime di rapa” (Orecchiette with Turnip Greens), this is a typical dish of the cuisine of Bari. In dialect, it is called “Tiedda” and it is a timeless icon of the Mediterranean cuisine of Apulia. We are talking about the typical dish with “potatoes, rice and mussels”
Ingredients for 4
° 150 g (5.2 oz) of rice
° 1 kg (2.2 lb) of potatoes
° 500 g (1.1 lb) of black mussels
° 2 courgettes
° 1 medium sized onion
° 300 g (10.5 oz) of cherry tomatoes
° 70 g (2.4 oz) of grated Pecorino cheese
° 1 garlic clove
° A little parsley, minced
° 0.8 dl extra virgin olive oil
° Salt, pepper
Leave rice to soak in cool water for 10 minutes.
Peel and slice the potatoes. Wash the mussels and open them up. Leave the two half-shells (valves) attached.
Slice the onion and cut the cherry tomatoes in halves.
Pour half the oil in a 26 cm (10.2”) baking tin. If possible, use a terracotta baking dish. Add half the sliced onion and a few cherry tomatoes. Arrange the first layer of potato slices with a few slices of courgettes and sprinkle with Pecorino cheese, salt and pepper. Then arrange the mussels face up and add chopped garlic and the rice. Complete with a layer of potatoes and courgettes. Sprinkle with the remaining grated Pecorino cheese, parsley, onion and cherry tomatoes, followed by the remaining oil.
Add water up to half the height of the tin. Bake in an oven at 170°C (330°F) for 45 minutes until the surface is crusty. If you notice the Tiedda becoming too dry as it is baking, add a little water. Serve piping hot.
Buon appetito! :)
English translation by FabDant1