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)

You can have Patate riso e cozze (potato, rice and mussels) using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Patate riso e cozze (potato, rice and mussels)
  1. You need 200 g of arborio rice.
  2. You need 1 kg of mussels open in half.
  3. It’s 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. You need of Parsley.
  8. Prepare 14 tbsp of parmesan cheese.
  9. You need 14 tbsp of olive oil extra virgin good quality.
  10. You need Half of garlic clove.
  11. Prepare 400 ml of water.

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. Come prima cosa preparate le cozze possibilmente aprendole da crude, se non riusciste seguite i consigli di Mr Triglia "Come preparare i frutti di mare" ma senza cuocerle troppo ma semplicemente una scottata. Video ricetta che vi mostra tutto il procedimento per fare patate riso e cozze, la ricetta originale barese.

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..

Con questo tutorial vi verrà una tiella barese perfetta! Riso patate e cozze: Mettete il riso a bagno in una ciotola con l'acqua. Lavate e sbucciate le patate e affettatele. Tagliate a pezzi i pomodorini, fate aprire Tagliate a pezzi i pomodorini, fate aprire le cozze in una pentola coperta sul fuoco, poi sgusciatele. Ora dovete disporre tutti gli ingredienti a strati in una.