Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, patate riso e cozze (potato, rice and mussels). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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) is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Patate riso e cozze (potato, rice and mussels) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook patate riso e cozze (potato, rice and mussels) using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Patate riso e cozze (potato, rice and mussels):
- Get 200 g arborio rice
- Get 1 kg mussels open in half
- Get 30 g white onion
- Prepare 13 cherry tomatoes
- Get 600 g potatoes
- Prepare 1 teaspoon salt
- Make ready Parsley
- Take 14 tbsp parmesan cheese
- Take 14 tbsp olive oil extra virgin good quality
- Make ready Half garlic clove
- Take 400 ml 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. Mangia riso patate e cozze…e poi muori! Ho sempre sentito parlare di questo piatto dalle mie amiche pugliesi…qualcosa di Vi consiglio di provare questa ricetta, ma solo se avete delle cozze veramente fresche…e magari anche già pulite Yummy, yummy… I love mussels but never had it with potato.
Instructions to make Patate riso e cozze (potato, rice and mussels):
- 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.
- 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.
- Add pepper and 3 tablespoons of cheese and one spoonful of parsley. Add a layer of mussels.
- 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.
- 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.
Mi è simpatica fin dal nome e soprattutto mi è simpatico il modo in cui i pugliesi lo pronunciano. Provo però a chiudere gli occhi e ad immaginarla in modo diverso, stessi ingredienti ma una nuova veste. Affettate le patate e le zucchine a fette sottili, aprite le cozze a mezzo guscio e tagliate i pomodorini a fette. Primo piatto a base di patate, riso e cozze, condito con pomodori e zucchine selezionate, aromatizzato con olio d'oliva extra vergine raffinato e spezie. La consegna del prodotto a casa può essere richiesta mediante due opzioni: prodotto già caldo e pronto.
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