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Taiedda con Riso e Patate

Taiedda con Riso e Patate

(Vegetable and mussel bake with rice and potatoes) 

Ingredients for 5-6 people
250g potatoes
250g courgettes
250g aubergines
500g  mussels
50g grated pecorino cheese
2-3 ripe tomatoes, chopped
1 small onion, chopped
Parsley
50g breadcrumbs
100g rice
2 tbsp capers
Salt and pepper
Cazzetta Extra virgin olive oil
Oregano
 
Procedure
Peel the potatoes, wash and slice thinly. Do the same with the courgettes and the aubergines.  Put some oil in an oven dish and add the chopped onion, tomato and parsley. On top of this place a layer of potatoes, sprinkle with breadcrumbs and cheese, and then add a layer of aubergines and courgettes and a few capers. Add a layer of rice (uncooked) and then the mussels (debearded and scrubbed previously). Finally, add another layer of potatoes. Season, sprinkle with oregano, add a final touch of tomato and some breadcrumbs. Drizzle with olive oil and add enough water to cook the potatoes and rice. Place in a hot oven and leave to cook until you can easily slice through the layers with a knife. By this time the top should be golden brown.

  

Antipasti - Pasta - Meat and Vegetarian - Fish and Seafood - Desserts - Unique Dishes