Put the dish in the oven and bake for an hour at 220 . Then reduce the temperature to 180 , wait

The 'teglia' is THE dish that my mother prepared me when I get home. A dish of Bari, capital of Puglia, which combines seafood mug storage (mussels) and hinterland (rice, tomatoes, mug storage potatoes). A bit like paella, also rice and seafood .. And for good reason! The origin of the teglia dates back to the seventeenth century, during the rule of the Hapsburg mug storage Spain. And guess what? Paella is a Catalan word derived from the Latin patella, meaning small dish, pan French. In the Spanish version, the paella is heated on the fire, while in the Italian recipe, teglia is put in the oven. But do not burn the steps.
Start by cleaning the molds. In Paris there is not the same as in Puglia, but the big Spanish mussels will do. So wash them with clear water in the sink, scraping with a knife or steel wool inlays of shell and algae hanging from the mussel.
Then put the extra virgin olive oil in a cooking pot, and sauté garlic. Add the mussels, parsley and a little pepper, wait a few moments, and swim all with half a glass of white wine. Cook a few minutes over medium heat, until the mussels open.
Place in a dish for recovering broth sink - the 'fumetto' in the dialect of Bari - and add to the above the drainer, and therein a strainer to filter water. Pour the mussels and spread mug storage those that remain closed. After that, take each one and take molds of two coquillles. mug storage
Preheat mug storage oven to 240 and prepare the other ingredients. Peel and finely chop two medium onions, potatoes into thin slices, grate cheese pecorino romano '(it is found already prepared at the supermarket ...), the' passata 'tomatoes, and Carnaroli rice ( see my note on rice). A advises: mug storage Rinse the rice with cold water, it will swell faster during cooking.
Take the baking dish, cover the inside with parchment paper (it prevents the first layer from sticking), pour extra virgin olive oil (Puglia), and cover with onions. After that add the potatoes.
Pour the 'passata' tomato, some peppercorn and parsley, mug storage and cover completely with cheese. Sprinkle with oil, and repeat the operation a second time. And you should have arrived at the edge. A as and add all the broth mussels.
Put the dish in the oven and bake for an hour at 220 . Then reduce the temperature to 180 , wait one hour (or more). Add oil occasionally to the surface. It will help to thoroughly cook the potatoes, leaving them soft.
At the end of cooking, teglia should be about this. Let it rest for a quarter of an hour before serving at the table. And if you get to keep some for the next day, it will be even better and can be enjoyed even cold!
Among the many variations of the recipe, the most popular involves the use zucchini (sliced). Personally, I avoid (but my mother does!). As for wine, Puglia - ground limestone excellence - we especially drinking a red wine called Primitivo.
Ingredients for 2 people: 250 gr. Carnaroli rice 300 gr. Potato 1kg land and half fresh mussels Two white medium onions 70 gr. pecorino romano A bottle of tomato passata (400 gr. should suffice) extra virgin oil (Puglia) Salt, pepper, parsley Share and Enjoy
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