Riso, Patate e Cozze

Happy New Year. On new year’s eve we usually make a typical dish from Puglia, a region in Southern Italy, and since the recipe involves several steps, this year I decided to document every step with my camera. The result? A photorecipe that I’m sharing here in case you want to try it too. So here it goes: Riso, Patate e Cozze (Rice, Potatoes and Mussels).

Ingredients: potatoes (peeled and sliced), 1 yellow onion, basil, parsley, parmesan, garlic (chopped), grated parmesan, bread crumbs, 1 can of crushed peeled tomatoes, parboiled rice, salt, pepper, extra virgin olive oil.

And mussels, of course, boiled, opened, and halved. If fresh aren’t available, you can use the precooked ones you find in the frozen seafood aisle.

Layer mussels at the bottom of a pan, add chopped onion and garlic, parsley, basil, salt and pepper.

Generously sprinkle with parmesan.

Layer potatoes slices.

Add pepper, salt, onion, garlic, parsley, and basil.

Sprinkle with parmesan again.

Add parboiled rice (the kind of rice is very important, has to be parboiled).

Spread the rice evenly on top of the potatoes.

Sprinkle with parmesan and add, once again, salt, pepper, parsley, onion, garlic, and basil.

Spoon the crushed peeled tomatoes and spread over the layer of rice.

Spoon the crushed peeled tomatoes and spread over the layer of rice.

Sprinkle with parmesan.

Add another layer of potato slices.

Sprinkle with salt, pepper, onions, garlic, parsley, and basil.

More parmesan.

Lots of extra virgin olive oil.
Last layer: bread crumbs, evenly distributed on top.


Now add water: we used the tomato can, just fill it with water and then pour it into the pan from one corner so not to disassemble the layers. Pour until the rice is completely covered.

Bake for 1 hour at 350.

Enjoy!
 

Stay In Touch - Join My Newsletter

  Sign Up Now  

My Books

About E.E. Giorgi

Leave a reply

Your email address will not be published. Required fields are marked *