Thanks for Comming, I wish you’re having an incredible day today. In this special moment, I will show you a way to prepare a distinctive dish, patate riso e cozze (potato, rice and mussels). One of my favorites. For mine, I will make it a bit unique. This will be really tasty.
Patate riso e cozze (potato, rice and mussels) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Patate riso e cozze (potato, rice and mussels) is something that I have loved my entire life. They are nice and they look fantastic.
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. This is one of my favourite Italian dish. Is Called Riso, Patate; E Cozze. Follow us on: Riso, Patate e Cozze - Rice, Potatoes and Mussels. by Nonna Cecilia.
To get started with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Patate riso e cozze (potato, rice and mussels):
- Take 200 g arborio rice
- Take 1 kg mussels open in half
- Get 30 g white onion
- Prepare 13 cherry tomatoes
- Prepare 600 g potatoes
- Take 1 teaspoon salt
- Prepare Parsley
- Make ready 14 tbsp parmesan cheese
- Make ready 14 tbsp olive oil extra virgin good quality
- Make ready Half garlic clove
- Make ready 400 ml water
Known in Italy as 'Riso, patate e cozze' this baked mussels with potatoes and rice dish is iconic in Puglia, Southern Italy. It's a baked dish of mussels, rice, sliced potatoes and tomatoes. The ingredients are added in layers and flavored with garlic, oil and parsley. Where to eat the best Tiella di riso, patate e cozze in the world.
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.
The ingredients are added in layers and flavored with garlic, oil and parsley. Where to eat the best Tiella di riso, patate e cozze in the world. We're still collecting the most relevant info. Upload, livestream, and create your own videos, all in HD. To prepare the rice, potatoes and mussels, start cleaning the mussels: unplug the fine linen from every musseland remove any impurities on the shell with the aid of a steel wool.
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