Recipe Tajedda, Timbale Of Potatoes, Mussels And Rice

Ingredients:

potatoes, zucchini, garlic, parsley, cherry tomatoes, salt pepper, extra virgin olive oil, mussels, rice, breadcrumbs

Recipe:

Clean and scrape the mussels, put them in a
frying pan with a few leaves of parsley, a cherry
tomato, a piece of garlic, oil, a little white
wine on a high flame. Cover the mussels until they begin to open. Filter off the liquid, slice the vegetables, cut in
half the cherry tomatoes, chop the garlic and the
parsley. Using half of each of the ingredients, layer them in a flame proof casserole dish in the
following order: sliced onion, a little oil, potatoes, courgettes, using only the best of the opened
mussels, soaked, drained but uncooked rice on
the mussels, tomatoes, pepper, garlic, chopped
parsley, a little oil; repeat the layers finishing
with the potatoes and lastly add the liquid left
over from the mussels. If necessary add enough water so that it reaches
half way up the baking tin. Cover the casserole dish with a sheet of aluminium, place it on a moderate flame for about
twenty minutes, sprinkle with some bread
crumbs and transfer it to a pre-heated oven 200 °
for thirty minutes.

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Posted by: Il gusto del tacco/Salento Flavors