#19 of Italian Forgotten Classics: Tiella Barese (Puglia)
In Puglia, where olive trees meet the sea, farmers layered rice, potatoes, and mussels into something more than survival: Tiella Barese — the forgotten paella of the south.
Ingredients (Serves 4):
• 1 kg (2.2 lbs) fresh mussels (opened by hand, juices reserved)• 600 g (1.3 lbs) yellow potatoes, sliced• 180 g (1 cup) Roma or Arborio rice• 350 g (12 oz) cherry or datterino tomatoes, sliced• 1 onion, sliced• 1 garlic clove, minced• Fresh parsley, chopped• 60 g (2 oz) Pecorino, grated• 60 g (2 oz) Parmigiano Reggiano, grated• Extra virgin olive oil, as needed• Salt and black pepper
Prep:
* Season sliced potatoes separately.
* Season sliced tomatoes and onions together.
* In another bowl, mix both cheeses with garlic and parsley.
* Open each mussels.
Assembly:Follow the layering shown in the video — every step matters.
* Once layered, pour mussel juice and water into the pot until just under the last potato layer.
* Finish with olive oil and grated cheese on top.
Baking:• Bake at 230°C (450°F) for 15 minutes, then• Reduce to 185°C (365°F) and bake for another 40 minutes, until golden and bubbling.
What’s layered with care… feeds like history.
#tiellabarese #italianforgottenclassics #pugliesefood #onepotitaly #coastalcooking #regionalitaly #italiandishesyounevertried
38 Comments
That's about as classic Italian as me. Potato, from America? Tomato, from America? I am calling shenanigans!!!
Buonissima
Thank you for posting the recipe in the video description. 👍
TIL i've been using the potato peeler wrong all this time.
this is quick ?
Tears down …😢
If you don't have mussels, you can try with octopus or sephia, it's delicious too
Ma davvero servono le cozze col guscio 🤨
its like italian biriani
My father grew up around Brindisi. He always gets so excited for the food when we visit.
heel, not hill
occhio ai sottotitoli, heel è tacco, hill significa collina
RISO PATATE E COZZEEE
I can't get Mussels here, what is a possible substitute?
I'd love to see a recipe or two from the Lombardi region! I've super strong roots there, and wouldn't want to learn about the beautiful food there from any other channel!
I’m not sure what I enjoy more, the recipes or your reaction at the end after tasting them
Io volevo suggerire "risi e bisi" dal Veneto
Looks beautiful and and tapas like, or a play on paella
I thought cheese and seafood on the same plate never happens in Italy ?
Sei un figo! Patate riso e cozze! Ahahah hai visto i video remixati con le vecchiette? Lento e violento remix mi spacca ahahah ciao buona continuazione
ATP I think they were gate keeping the recipes. They didn’t want this to be seen by the world. Keep them knowing only pizza n pasta
😘🤌
So beautiful
This is "risotto, gratin dauphinois and ratatouille with mussels", I love the idea
Pa-E-Ya
Tried it.
Amazing food
Approved❤
Sounds delicious, gonna have yo try this one
Do you think he enjoys eating the food though?
Italian cuisine is not just pizza and pasta, pizza its American cuisine, Italian is just tomato аnd wheat flour, thanks for tomatoes to Christopher Columb
If you look closely while he's tossing the potato slices one of them comes out of the bowl (lower right)
❤
I have a professor from Martina Franca in Puglia, and she told us that this is a very typical dish there
If you can’t find fresh mussels, or if someone you’re cooking for doesn’t like them, you can do this with artichokes. It’s delicious.
Remember, everyone
the rice goes INSIDE the mussel
ciao! ho trovato una gemma: il tuo canale!
ho aspettato per scrivere, ma alla fine mi sono detto: perche' aspettare?
mi sono iscritto alla "zuppa barbetta"!
grazie per le meravigliose ricette!❤
Love your Videos… How Long must this receipt be in the oven? At which degree?❤
sei proprio bravo, complimenti. All'inizio non avevo ben capito la modalità perchè molti erano piatti comuni qui, ma invece ora apprezzo moltissimo.
🥜