{ "slug": "tiella-barese", "url": "https://nonnario.com/recipes/tiella-barese/", "name": "Tiella barese", "english": "Bari's baked rice, potatoes and mussels", "aka": [ "riso, patate e cozze", "patate, riso e cozze", "tiella di riso, patate e cozze", "tiella di riso e cozze", "teglia al forno con patate, riso e cozze", "tièdde", "baked rice, potatoes and mussels" ], "summary": "Raw rice, sliced potatoes and mussels opened raw on the half shell, layered in one dish with onion, small tomatoes, pecorino, garlic and parsley, covered with water and baked until the rice is cooked: Bari's tiella, on Italy's list of traditional food products for Puglia since 2017.", "essentials": [ "Raw rice, potatoes and mussels on the half shell, with onion, small tomatoes, pecorino, garlic, parsley, olive oil and salt.", "The mussels are opened raw with a small knife and left on one half shell; their liquid is filtered and goes into the water.", "Onion, tomato and pecorino at the bottom, then potato, washed raw rice, the mussels, tomato, and potato on top.", "Plenty of olive oil and 750 g of cold water poured over, then baked at 180 °C until the rice is cooked.", "Only live mussels go in, and the dish bakes until the centre reaches 90 °C; served hot or warm." ], "diet": [ "gluten-free" ], "region": { "slug": "puglia", "name": "Puglia", "url": "https://nonnario.com/regions/puglia/" }, "place": "Bari", "coords": [ 41.126, 16.868 ], "course": { "id": "primi", "it": "Primi & Risotti", "en": "Pasta & Rice" }, "level": { "id": "tradition", "name": "Documented tradition", "it": "Tradizione documentata", "description": "A regional tradition documented in cookbooks and local practice, with no single official text.", "url": "https://nonnario.com/method/#level-tradition" }, "status": "checked", "published": "2026-11-03", "checked": "2026-11-03", "cooked": null, "pending": null, "provenance": { "by": "Apulian tradition", "reference": "Compared across 8 sources, listed below; this page publishes the most widely recognised version.", "year": null }, "sources": [ { "label": "University of Bari Aldo Moro (DiSAAT), with funding from the Puglia Region: PAT Puglia, the atlas of Puglia's traditional agri-food products, product sheet for teglia al forno con patate, riso e cozze, with a recipe for 6 reproduced from a 1967 cookbook (Italian)", "url": "https://www.patpuglia.it/it/12/Teglia_al_forno_con_patate_riso_e_cozze/7_300_C" }, { "label": "Accademia Italiana della Cucina: tiella alla barese, from its recipe collection, for 4 (Italian)", "url": "https://accademia1953.it/it/ricette/ricetta/tiella-alla-barese" }, { "label": "GialloZafferano: tiella barese (riso patate e cozze), its house recipe, for 6 (Italian)", "url": "https://ricette.giallozafferano.it/Tiella-barese.html" }, { "label": "La Cucina Italiana: tiella di riso, patate e cozze and where to eat it in Bari, an article by Stefania Leo with a Bari restaurant's recipe for 4, 2026 (Italian)", "url": "https://www.lacucinaitaliana.it/article/tiella-riso-patate-cozze-dove-mangiarla-come-una-volta-a-bari/" }, { "label": "Gambero Rosso: the tiella of Bari and where to eat it, an article by Valentina Marino, 2023 (Italian)", "url": "https://www.gamberorosso.it/notizie/ristoranti/bari-il-sindaco-decaro-svela-i-segreti-della-tiella-a-fiorello-ecco-i-migliori-ristoranti-dove-mangiarla/" }, { "label": "Istituto Zooprofilattico Sperimentale delle Venezie: Molluschi bivalvi, frutti del nostro mare, a public-health leaflet on buying, keeping and cooking bivalves, 2nd edition 2020 (Italian)", "url": "https://www.izsvenezie.it/documenti/comunicazione/materiale-editoriale/1-comunicazione-scientifica/appunti-scienza/molluschi-bivalvi.pdf" }, { "label": "US Food and Drug Administration: Selecting and Serving Fresh and Frozen Seafood Safely, on buying, storing and cooking live mussels", "url": "https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely" }, { "label": "USDA Food Safety and Inspection Service: Leftovers and Food Safety, on cooling, keeping and reheating cooked food (archived copy)", "url": "https://web.archive.org/web/20250529160018/https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety" } ], "story": [ "Tiella, tièdde in the dialect of Bari, is the name of the pan and of the way of cooking in it: rice, potatoes and mussels laid in layers in an earthenware dish and baked. The dish is made all over Puglia and is Bari's own; it has been on Italy's national list of traditional agri-food products for Puglia since 2017, as teglia al forno con patate, riso e cozze. In print, Gosetti della Salda's Le ricette regionali italiane gives a tiella di riso e cozze in 1967, Giovanni Panza's La checine de nononne a tiedde 'o furne de rise, patane e cozze in 1982, and Luigi Sada's La cucina della terra di Bari a tièdde o furne de rise, patate e ccozze in 1991; a local monthly of Noci described patate e cozze, sometimes with rice, in 1980. Its origins are not documented. The usual theory ties it to Spanish paella, but no document supports it, and the dish as it is made today cannot be older than the spread of potatoes in Puglia, in the second half of the eighteenth century; its earliest versions, it is said, had no mussels at all. The classic cookbooks call it riso, patate e cozze; patate, riso e cozze, the order of the layers, has caught on more recently.", "There is no official recipe. We compared four serious recipes and publish the most widely recognised version, with its quantities and method from one of them, the recipe of 1967 that Puglia's own listing reproduces. Most of them agree on what matters: raw rice, sliced potatoes below and on top, mussels opened raw with a knife and left on the half shell, onion, tomato, pecorino, garlic and parsley, water poured in, and a moderate oven until the rice is cooked. They differ on whether the rice goes over or under the mussels, on how many mussels, on pecorino in one layer or in all of them, on black pepper, which many add, and on courgettes. Ours are the handling of the live mussels, their liquid filtered and counted in the water, the amounts the recipe leaves to the cook (pecorino, parsley, oil and salt), the size of the dish, the baking time and a last check that the centre has reached 90 °C, a heat that Italian public-health guidance gives for ridding bivalves of gut viruses." ], "serves": 6, "makes": null, "minutes": { "handsOn": 85, "cooking": 50, "resting": 10 }, "plan": "Allow 2¼–2¾ hours. Prepare the garlic and parsley, onions, tomatoes, rice and potatoes first, while the oven heats; only then take the mussels out of the fridge, clean and open them, which takes about 35 minutes, and layer the dish straight away. It bakes for about an hour and rests for 10–15 minutes. Buy the mussels no more than 2 days ahead and keep them in the fridge until you open them.", "equipment": [ "An ovenproof dish for 6, round and about 28 cm across or about 30 cm by 20 cm, at least 6 cm deep, ideally terracotta or ceramic", "A small, sharp, short-bladed knife and a folded cloth, for opening the mussels", "A stiff brush or a steel scourer", "A bowl to catch the mussel liquid, a fine sieve lined with muslin (cheesecloth) or a double sheet of kitchen paper, and a jug", "A sieve for washing the rice, and a mandoline if you have one", "A kitchen scale", "A probe thermometer, and a fridge thermometer to be sure the fridge is at 4 °C or below", "Aluminium foil and a clean tea towel" ], "ingredients": [ { "group": "For the layers", "items": [ { "quantity": 500, "unit": "g", "item": "live mussels in the shell", "note": "about 20–25 medium mussels, bought alive in a sealed net or tray with its label; kept in the fridge until they are opened", "text": "500 g live mussels in the shell (about 20–25 medium mussels, bought alive in a sealed net or tray with its label; kept in the fridge until they are opened)", "recipe": null }, { "quantity": 500, "unit": "g", "item": "potatoes", "note": null, "text": "500 g potatoes", "recipe": null }, { "quantity": 300, "unit": "g", "item": "rice", "note": "an Italian rice for risotto, such as Arborio or Roma; never parboiled", "text": "300 g rice (an Italian rice for risotto, such as Arborio or Roma; never parboiled)", "recipe": null }, { "quantity": 500, "unit": "g", "item": "small tomatoes", "note": "small Apulian tomatoes, or cherry tomatoes", "text": "500 g small tomatoes (small Apulian tomatoes, or cherry tomatoes)", "recipe": null }, { "quantity": 2, "unit": "pc", "item": "large onions", "note": "about 400 g in all", "text": "2 large onions (about 400 g in all)", "recipe": null }, { "quantity": 2, "unit": "clove", "item": "garlic", "note": null, "text": "2 cloves garlic", "recipe": null }, { "quantity": 20, "unit": "g", "item": "flat-leaf parsley", "note": "the leaves of a large handful", "text": "20 g flat-leaf parsley (the leaves of a large handful)", "recipe": null }, { "quantity": 30, "unit": "g", "item": "pecorino, grated", "note": "a handful; Pecorino Romano or another aged pecorino for grating", "text": "30 g pecorino, grated (a handful; Pecorino Romano or another aged pecorino for grating)", "recipe": null }, { "quantity": 80, "unit": "ml", "item": "extra virgin olive oil", "note": "a generous amount: 1 tablespoon to grease the dish, the rest poured over the top", "text": "80 ml extra virgin olive oil (a generous amount: 1 tablespoon to grease the dish, the rest poured over the top)", "recipe": null }, { "quantity": null, "unit": null, "item": "fine salt", "note": "lightly, about a level teaspoon (6 g), as the mussel liquid is salty", "text": "fine salt (lightly, about a level teaspoon (6 g), as the mussel liquid is salty)", "recipe": null }, { "quantity": 750, "unit": "g", "item": "cold water", "note": "750 ml, the filtered mussel liquid included", "text": "750 g cold water (750 ml, the filtered mussel liquid included)", "recipe": null } ] } ], "method": [ { "phase": "Buying and keeping the mussels", "intro": "The quantities and the method follow one recipe whole. The handling of the mussels, their liquid, the amounts the recipe leaves to the cook, the sizes, times, checks and tips marked ‘Our guide’ are ours, after the public food-safety guidance listed in the sources.", "steps": [ { "n": 1, "url": "https://nonnario.com/recipes/tiella-barese/#step-1", "title": "Buy live mussels", "text": "Buy 500 g of live mussels, about 20–25 medium ones, from a fishmonger or a supermarket, in a sealed net or tray with its label, or loose from a labelled pack. Buy them no more than 2 days before you cook them.", "kind": "active", "minutes": 5, "celsius": null, "heat": null, "official": false, "check": "The shells are closed and whole, they smell lightly of the sea, and the label gives the dispatch centre and the packing date.", "tips": [ "Our guide: leave mussels that are sitting in water at the counter, or that have no label: live bivalves must never be kept in water for sale, and a seller of loose ones keeps the label of the pack they came from, so ask to see it.", "Our guide: in Italy mussels may not be sold under 5 cm long. Italian mussels are on sale from April to October; in winter most are Atlantic ones." ] }, { "n": 2, "url": "https://nonnario.com/recipes/tiella-barese/#step-2", "title": "Keep them in the fridge", "text": "At home, put the mussels straight into the fridge, at 4 °C or below, in their net or in an open bowl covered with a damp cloth, until you open them.", "kind": "active", "minutes": 2, "celsius": null, "heat": null, "official": false, "check": "The fridge thermometer reads 4 °C or below and the mussels are in the fridge within a few minutes of coming home.", "tips": [ "Our guide: never close them in a sealed bag or leave them in a bowl of tap water: live mussels need air, and fresh water kills them.", "Our guide: on a hot day, carry them home in a cool bag; perishable food should never be out of the fridge for more than 2 hours (1 hour above 32 °C)." ] } ] }, { "phase": "Preparing the layers", "intro": "Prepare everything else first and open the mussels last, so they are out of the fridge for as short a time as possible.", "steps": [ { "n": 3, "url": "https://nonnario.com/recipes/tiella-barese/#step-3", "title": "Heat the oven", "text": "Heat the oven to 180 °C, conventional (top and bottom heat), with a shelf in the middle.", "kind": "active", "minutes": 2, "celsius": 180, "heat": null, "official": false, "check": "The oven has reached 180 °C before the dish goes in; it takes about 15–20 minutes, while you prepare the rest.", "tips": [ "Our guide: with a fan oven, set it to about 160 °C." ] }, { "n": 4, "url": "https://nonnario.com/recipes/tiella-barese/#step-4", "title": "Chop the garlic and parsley together", "text": "Peel the 2 cloves of garlic. Pick the leaves from the 20 g of parsley, a large handful, and chop them finely together with the garlic. Divide the mixture into two equal heaps.", "kind": "active", "minutes": 4, "celsius": null, "heat": null, "official": false, "check": "A fine green mixture with no large pieces of garlic, in two equal heaps.", "tips": [] }, { "n": 5, "url": "https://nonnario.com/recipes/tiella-barese/#step-5", "title": "Slice the onions", "text": "Peel the 2 large onions and slice them into thin rings, about 3 mm.", "kind": "active", "minutes": 5, "celsius": null, "heat": null, "official": false, "check": "A heap of thin, even rings.", "tips": [] }, { "n": 6, "url": "https://nonnario.com/recipes/tiella-barese/#step-6", "title": "Break up the tomatoes", "text": "Wash the 500 g of small tomatoes, pull off any stalks and break them into pieces, halving or quartering them with a knife. Divide them into two equal parts of about 250 g, keeping their juice.", "kind": "active", "minutes": 4, "celsius": null, "heat": null, "official": false, "check": "Two equal piles of tomato pieces, with their juice.", "tips": [] }, { "n": 7, "url": "https://nonnario.com/recipes/tiella-barese/#step-7", "title": "Wash the rice", "text": "Put the 300 g of rice in a sieve and rinse it under cold running water, stirring it with your hand, until the water runs almost clear. Leave it to drain.", "kind": "active", "minutes": 3, "celsius": null, "heat": null, "official": false, "check": "The water running through is almost clear, and the rice is drained.", "tips": [ "Our guide: use an Italian rice for risotto, such as Arborio or Roma, never parboiled rice." ] }, { "n": 8, "url": "https://nonnario.com/recipes/tiella-barese/#step-8", "title": "Peel and slice the potatoes", "text": "Peel the 500 g of potatoes and slice them 4 mm–5 mm thick, all the same, with a mandoline or a sharp knife. Keep the slices in a bowl of cold water until you layer them.", "kind": "active", "minutes": 8, "celsius": null, "heat": null, "official": false, "check": "Even slices, none thicker than 5 mm.", "tips": [ "Our guide: slices of the same thickness cook in the same time; thick ones are still hard when the rice is done." ] }, { "n": 9, "url": "https://nonnario.com/recipes/tiella-barese/#step-9", "title": "Grease the dish", "text": "Brush the bottom and sides of the dish with 1 tablespoon of the 80 ml of olive oil. Keep the rest for the top.", "kind": "active", "minutes": 1, "celsius": null, "heat": null, "official": false, "check": "A thin film of oil over the whole inside of the dish.", "tips": [] } ] }, { "phase": "Opening the mussels raw", "intro": null, "steps": [ { "n": 10, "url": "https://nonnario.com/recipes/tiella-barese/#step-10", "title": "Sort the mussels", "text": "Take the mussels out of the fridge and go through them one by one. Throw away any with a cracked or broken shell. Tap any open mussel against the worktop or another mussel: if it does not close within about a minute, throw it away.", "kind": "active", "minutes": 3, "celsius": null, "heat": null, "official": false, "check": "Only whole mussels are left, all of them closed or closing when tapped.", "tips": [ "Our guide: a mussel that stays open when tapped is dead and must not be eaten." ] }, { "n": 11, "url": "https://nonnario.com/recipes/tiella-barese/#step-11", "title": "Scrub and debeard them", "text": "Scrub each shell under cold running water with the brush or scourer, scraping off any barnacles. Then pull off the beard, the tuft of threads that sticks out between the shells, with a firm tug towards the pointed end.", "kind": "active", "minutes": [ 8, 10 ], "celsius": null, "heat": null, "official": false, "check": "Clean, dark shells with no threads sticking out.", "tips": [ "Our guide: pull the beards off only now, just before opening: it harms the mussel.", "Our guide: never leave mussels to soak in tap water." ] }, { "n": 12, "url": "https://nonnario.com/recipes/tiella-barese/#step-12", "title": "Open them raw over a bowl", "text": "Hold a mussel in the folded cloth over the bowl, its flat, straight side towards you. Slide the tip of the knife between the shells near the pointed end and run it along the flat side to the other end, cutting the muscle that holds them shut. Open the shells, scrape the mussel off the empty half with the tip of the knife so it stays whole on the other half, and throw the empty half away. Lay it on a plate, mussel upwards, and open the rest in the same way, letting all their liquid run into the bowl.", "kind": "active", "minutes": [ 20, 25 ], "celsius": null, "heat": null, "official": false, "check": "Every mussel lies whole on its half shell, and the bowl holds their liquid.", "tips": [ "Our guide: a live mussel holds its shells shut, resists the knife and has clear liquid inside. Throw away any that gapes and falls open, is dry inside or smells unpleasant.", "Our guide: keep the cloth between your hand and the shell: the knife can slip. If you are slow, put the plate of opened mussels in the fridge, covered, as you go.", "Our guide: wash your hands, the knife and the sink with soap and warm water after handling the raw mussels." ] }, { "n": 13, "url": "https://nonnario.com/recipes/tiella-barese/#step-13", "title": "Filter the liquid and make up the water", "text": "Pour the mussel liquid slowly through the sieve lined with muslin or kitchen paper into the jug, standing on the scale, leaving any grit at the bottom of the bowl. Add cold water until the jug holds 750 g in all.", "kind": "active", "minutes": 3, "celsius": null, "heat": null, "official": false, "check": "The jug holds 750 g of clear liquid, with no sand at the bottom.", "tips": [ "Our guide: the liquid is salty and tastes of the sea; counting it in the water keeps the liquid in the dish as the recipe gives it." ] } ] }, { "phase": "Building the tiella", "intro": "Work straight on: the opened mussels go into the oven as soon as the dish is layered. Drain the potato slices well before you start.", "steps": [ { "n": 14, "url": "https://nonnario.com/recipes/tiella-barese/#step-14", "title": "Onions, tomatoes and pecorino at the bottom", "text": "Spread all the onion rings over the bottom of the greased dish. Scatter over half the garlic and parsley, then half the tomatoes and the 30 g of grated pecorino. Season with the salt, about 6 g, a level teaspoon.", "kind": "active", "minutes": 3, "celsius": null, "heat": null, "official": false, "check": "The bottom is covered with onion, dotted with tomato, green flecks and cheese.", "tips": [ "Our guide: salt only lightly: the mussel liquid is salty, and this is the only salt in the dish." ] }, { "n": 15, "url": "https://nonnario.com/recipes/tiella-barese/#step-15", "title": "Half the potatoes", "text": "Lay half the potato slices over the onions in an even, overlapping layer.", "kind": "active", "minutes": 2, "celsius": null, "heat": null, "official": false, "check": "No onion shows through the potatoes.", "tips": [] }, { "n": 16, "url": "https://nonnario.com/recipes/tiella-barese/#step-16", "title": "The rice", "text": "Scatter the washed rice evenly over the potatoes.", "kind": "active", "minutes": 1, "celsius": null, "heat": null, "official": false, "check": "An even layer of rice right to the edges.", "tips": [] }, { "n": 17, "url": "https://nonnario.com/recipes/tiella-barese/#step-17", "title": "The mussels", "text": "Set the mussels on the rice side by side, mussel upwards, then scatter over the rest of the garlic and parsley and the rest of the tomatoes.", "kind": "active", "minutes": 3, "celsius": null, "heat": null, "official": false, "check": "The mussels cover the rice in one layer, with tomato and green flecks between them.", "tips": [] }, { "n": 18, "url": "https://nonnario.com/recipes/tiella-barese/#step-18", "title": "The rest of the potatoes", "text": "Cover everything with the rest of the potato slices, overlapping, so that no mussel and no rice shows.", "kind": "active", "minutes": 2, "celsius": null, "heat": null, "official": false, "check": "A complete roof of potato.", "tips": [] }, { "n": 19, "url": "https://nonnario.com/recipes/tiella-barese/#step-19", "title": "Oil and water", "text": "Pour the rest of the olive oil over the top. Then pour the 750 g of mussel liquid and water slowly in at the edge of the dish, all the way round.", "kind": "active", "minutes": 2, "celsius": null, "heat": null, "official": false, "check": "The liquid comes up to about the top layer of potato, or just over it; whatever the level, the 750 g stays as it is.", "tips": [ "Our guide: pouring at the edge keeps the oil and the seasoning on top.", "Our guide: in a dish much larger than the one under Equipment (about 28 cm across, or 30 cm by 20 cm) the liquid stays well below the top layer; cover the dish loosely with foil for the first half hour of baking so the top does not dry out." ] } ] }, { "phase": "Baking and resting", "intro": null, "steps": [ { "n": 20, "url": "https://nonnario.com/recipes/tiella-barese/#step-20", "title": "Bake for about an hour", "text": "Put the dish on the middle shelf of the oven at 180 °C and bake it until the rice is cooked, about an hour.", "kind": "passive", "minutes": [ 50, 70 ], "celsius": 180, "heat": null, "official": false, "check": "From about halfway the liquid bubbles at the edges, then in the centre: look between the potato slices in the middle and note the time when it first bubbles there, as the last check needs at least 10 minutes of it. After 50 minutes lift a slice of potato in the centre with a fork and taste a few grains of rice: tender right through. The liquid is almost all taken up, and the potatoes are tender to the point of a knife and golden on top.", "tips": [ "Our guide: if the top browns well before the rice is done, cover the dish loosely with foil; if it looks dry before the rice is tender, pour a little hot water in at the edge.", "Our guide: if the top is still pale when the rice is done, a few minutes under a hot grill will colour it." ] }, { "n": 21, "url": "https://nonnario.com/recipes/tiella-barese/#step-21", "title": "Make sure the mussels are cooked through", "text": "Before you take the dish out, push a probe thermometer into the centre, among the mussels, and lift a slice of potato to look at one.", "kind": "active", "minutes": 2, "celsius": null, "heat": null, "official": false, "check": "The thermometer reads at least 90 °C, the liquid has been bubbling in the centre for at least 10 minutes, and the mussels are firm and opaque. If not, give it 10 minutes more and check again.", "tips": [ "Our guide: this check is ours, for safety. Eating raw mussels has caused outbreaks of hepatitis A in southern Italy, in Puglia in 2004 among them, and Italian public-health guidance holds that 90 °C for 10 minutes rids bivalves of gut viruses such as hepatitis A and norovirus. A tiella baked until its rice is cooked is well past that; the thermometer proves it.", "Our guide: lemon or vinegar does not make undercooked mussels safe." ] }, { "n": 22, "url": "https://nonnario.com/recipes/tiella-barese/#step-22", "title": "Rest it under a cloth", "text": "Take the dish out of the oven, cover it with a clean tea towel and leave it to rest for 10–15 minutes.", "kind": "rest", "minutes": [ 10, 15 ], "celsius": null, "heat": null, "official": false, "check": "The bubbling has stopped and the tiella holds together when you cut into it.", "tips": [ "Our guide: it is served hot or warm. Serve it within 2 hours of taking it out of the oven, and put any left over into the fridge within that time." ] }, { "n": 23, "url": "https://nonnario.com/recipes/tiella-barese/#step-23", "title": "Serve", "text": "Serve it from the dish at the table, cutting down through all the layers, so each plate has potato, rice and mussels in their half shells.", "kind": "active", "minutes": 2, "celsius": null, "heat": null, "official": false, "check": "Each portion shows its layers, moist inside and golden on top.", "tips": [ "Our guide: put a bowl on the table for the shells." ] } ] } ], "quick": [ "Buy live mussels with their label, keep them in the fridge and throw away any that are broken, or open and do not close when tapped.", "Heat the oven to 180 °C; chop 2 garlic cloves with a large handful of parsley, slice 2 large onions, break up 500 g of small tomatoes, wash 300 g of rice and slice 500 g of potatoes.", "Scrub and debeard the mussels, open them raw with a small knife over a bowl, leaving each on its half shell, and filter their liquid; make it up to 750 g with cold water.", "In an oiled dish layer the onions, half the garlic and parsley, half the tomatoes and a handful of pecorino, and salt lightly; then half the potatoes, the rice, the mussels, the rest of the garlic, parsley and tomatoes, and the rest of the potatoes.", "Pour plenty of oil over the top and the liquid in at the edge, and bake for about an hour, until the rice is tender and the centre reaches 90 °C.", "Rest it for 10–15 minutes under a cloth and serve it hot or warm." ], "when": { "text": "Made all year round, and in Bari a Sunday dish; its ingredients, mussels included, are at their best in summer.", "source": { "label": "La Cucina Italiana: tiella di riso, patate e cozze and where to eat it in Bari, an article by Stefania Leo with a Bari restaurant's recipe for 4, 2026 (Italian)", "url": "https://www.lacucinaitaliana.it/article/tiella-riso-patate-cozze-dove-mangiarla-come-una-volta-a-bari/" } }, "keeps": { "text": "Leftovers go into the fridge in a shallow closed container within 2 hours of baking and keep for a day. Reheat only what you will eat, covered, until piping hot right through (75 °C); eat it warm within 2 hours, and throw away anything left rather than putting it back in the fridge.", "source": { "label": "GialloZafferano: tiella barese (riso patate e cozze), its house recipe, for 6 (Italian)", "url": "https://ricette.giallozafferano.it/Tiella-barese.html" } }, "variants": [ { "name": "With courgettes", "text": "A bed of chopped onion softened in oil on the bottom of the dish, then a layer of raw courgettes in thin rounds, before the first layer of potatoes.", "source": { "label": "Accademia Italiana della Cucina: tiella alla barese, from its recipe collection, for 4 (Italian)", "url": "https://accademia1953.it/it/ricette/ricetta/tiella-alla-barese" }, "recipe": null }, { "name": "With the rice over the mussels", "text": "The mussels laid on the first layer of potatoes, flesh upwards, and the rice spread over them so that some falls into the open shells; pecorino in every layer, and the mussel liquid and lightly salted water poured in at the edge until they just reach the top layer of potatoes.", "source": { "label": "La Cucina Italiana: tiella di riso, patate e cozze and where to eat it in Bari, an article by Stefania Leo with a Bari restaurant's recipe for 4, 2026 (Italian)", "url": "https://www.lacucinaitaliana.it/article/tiella-riso-patate-cozze-dove-mangiarla-come-una-volta-a-bari/" }, "recipe": null }, { "name": "With boiled rice and shelled mussels", "text": "The rice boiled al dente first, and the mussels opened in a pan over the heat with a chopped clove of garlic, then shelled and their liquid filtered; potatoes, rice and thin slices of onion layered with pecorino, parsley and pepper, potatoes on top, then oil, the mussel liquid and the rice's cooking water poured over, breadcrumbs if you like, and about 45 minutes at 180 °C. No salt is needed.", "source": { "label": "Accademia Italiana della Cucina: tiella alla barese, from its recipe collection, for 4 (Italian)", "url": "https://accademia1953.it/it/ricette/ricetta/tiella-alla-barese" }, "recipe": null } ], "variantOf": [], "usedIn": [], "mistakes": [ "Using a mussel that is broken, open and does not close when tapped, or falls open with no resistance under the knife: throw it away.", "Keeping mussels in tap water or in a sealed bag: keep them in the fridge under a damp cloth.", "Opening the mussels first and leaving them out while you prepare the rest: open them last and layer the dish at once.", "Throwing away the mussel liquid: filter it and count it in the 750 g of water.", "Thick or uneven potato slices: they are still hard when the rice is done.", "Pouring the water over the top: pour it in at the edge so the top keeps its oil.", "Taking it out because the top looks done: the rice must be tender and the centre at 90 °C.", "Salting heavily: the mussel liquid is salty." ], "abroad": [ "Cozze are mussels; the ones farmed in Italy are Mediterranean mussels. The recipe needs live mussels in the shell, opened raw.", "Small Apulian tomatoes can be replaced by cherry tomatoes.", "Use an Italian rice for risotto, such as Arborio or Roma; never parboiled rice.", "Pecorino Romano, or another aged pecorino for grating, is the cheese to use." ], "image": "https://nonnario.com/assets/img/tiella-barese.jpg", "video": null, "versions": { "page": "https://nonnario.com/recipes/tiella-barese/", "markdown": "https://nonnario.com/recipes/tiella-barese.md", "json": "https://nonnario.com/recipes/tiella-barese.json" }, "cite": "Cite the recipe's page and the month its sources were checked; for the official text itself, cite the document listed under its sources.", "license": { "name": "CC BY-NC 4.0", "url": "https://creativecommons.org/licenses/by-nc/4.0/" } }