The Tiella alla Bari of potatoes, rice and mussels is a typical dish of Bari cuisine. It is an entirely Bari specialty which is made using all typical ingredients of the area and of Puglia in general, such as the renowned and unique Taranto mussels.
This recipe, like all traditional home recipes, undergoes different variations depending on the area and city in which it is prepared, in reality even in the city of Bari itself there are 2 different versions. Frequently asked questions are:
But do you say potatoes, rice and mussels or rice, potatoes and mussels?
And the courgette? Should you wear it or not?
And what rice is best to use? The white one or the yellow one?
Rivers of words and ink have been spent and will be spent to talk about the legendary tiella from Bari, its ingredients and its creation. Let us try to answer these questions: as regards the name, there are those who say that "potatoes, rice and mussels" is the correct name as it explains with words what we will then find in the dish, that is, a first layer of potatoes, the rice and then the mussels; while there you then rely on the "holy writings" that speak of Apulian cuisine which talks about potatoes, rice and mussels! So: call it what you want, I remain faithful to my idea and I will continue to call it potatoes, rice and mussels!
As regards the use of courgette, it was mainly used in the summer period, a period in which all the ingredients are in season. So, here too, if you like it, add the courgette, otherwise continue to make it the way you were used to making it and the way you prefer!
For rice, however, there is no point, white rice is used which absorbs flavors and liquids well and yellow rice is absolutely not used as it is waterproof and does not have good absorption capacity. So, as tradition dictates, use good quality arborio or carnaroli rice. I absolutely don't like white rice, I will go against the grain and use yellow rice with all due respect to tradition! (source Luciano Pignataro)
This dish is certainly to be considered the symbolic dish of not only Bari but Apulian gastronomy, it is made throughout Puglia and not only in Bari where it takes the name of Tiedda but also in Salento, which is also found in Puglia, with the name of Taieddrhra .
The main ingredients of this recipe are: potatoes, rice and mussels which, with onion, garlic, cherry tomatoes, parsley, pecorino and extra virgin olive oil create one of the best dishes in Italian cuisine. The most important ingredient which cannot be ignored is: water, that of the mussels that you obtain when you open the mussels or that you find in the package of half-shell mussels that your trusted fishmonger will have opened for you.
NOTE: in the original version, the oldest one, the tiella from Bari, considered a low-calorie dish, was completed with the addition of eggs beaten with pecorino, parsley and pepper to cover everything, in order to make the dish more substantial.
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5 окт 2024
