Tiella Barese is one of the most famous dishes from the Southern Italian region of Apulia, specifically from the port city of Bari. It is a delicious casserole traditionally made from three main ingredients: rice, potatoes, and mussels (in Italian: riso, patate e cozze).
Origin and Background
The Name: The name is derived from the tiella—the flat baking dish, usually made of terracotta or ceramic, in which the dish is traditionally prepared and served.
Historical Origin: The dish likely originated in the 16th century during the Spanish rule in Southern Italy. It is often referred to as the “Paella of Bari,” as the preparation method (rice cooking in the oven with liquid and vegetables) bears similarities.
Culture: Originally, it was a simple peasant dish made from whatever ingredients were available. Today, it is a culinary symbol of the region that perfectly combines maritime and rural traditions.
The special thing about an authentic Tiella is that the ingredients are layered raw and cooked in the oven using the liquid from the mussels and the juices released by the ingredients themselves.
Ingredients
500 g mussels (cleaned, de-bearded)
500 g waxy potatoes (sliced thinly)
200 g rice (e.g., Carnaroli or Arborio)
200 g cherry tomatoes (halved)
1 onion (sliced into thin rings)
50 g Pecorino Romano (grated)
Fresh parsley (chopped)
Garlic, extra virgin olive oil, salt, and pepper
Preparation
Prepare the Mussels: Carefully open the raw mussels with a knife over a bowl to catch the valuable mussel juice. Keep the half-shell with the mussel meat and discard the empty half. Strain the mussel juice through a fine sieve.
Layering: Generously grease a flat casserole dish with olive oil.
Base: Cover the bottom of the dish with potato slices. Layer with onion rings, some of the tomatoes, garlic, parsley, some Pecorino, as well as salt and pepper.
Middle: Arrange the mussels on top, meat-side up. Distribute the rice evenly over the mussels.
Top: Add the remaining tomatoes, onions, herbs, and cheese. Cover everything with a final layer of potato slices.
Cooking Liquid: Carefully pour the saved mussel juice along the edge of the dish. Add a little water if necessary, until the ingredients are almost, but not quite, covered. Finally, drizzle with a little olive oil.
Baking: Bake in a preheated oven at 180–200 °C (approx. 355–390 °F) for about 50–60 minutes until the rice is cooked and the top layer of potatoes has formed a golden-brown, crispy crust.
Resting: Let the dish rest for about 15–20 minutes before serving, allowing the flavors to meld and the liquid to be fully absorbed.
