E’ un piatto regionale della Puglia meraviglioso, pensavo
dato che lo avevo mangiato, ma mai preparato ,fosse
difficile , e invece semplice, logicamente è un piatto da preparare
nella pentola di Terracotta, un piatto pieno di gusto
ingredienti
2 kg di cozze
350 gr di grain rice (Scott)
3 yellow flesh potatoes large enough
3 white onions 1 and 2 tropical
100 grams of cheese I used the Roman
1 cup dry white wine 500 grams of tomatoes
Piccadilly
salt pepper
parsley, garlic, oil
EVO qb
1 liter of cartoon fish (stock)
I started to soak in salted water for 2 hours the mussels, then I
chose the largest, once when fished
my Lamby, were twice the size, the larger ones I have open
under the wire tap water, then left out must
cover an entire floor of the pan, the other, I open them in a pan
and then shelled, I took I have a seasoned rice bowl with the wine
salt, pepper, garlic, parsley and set aside, take
the pan or pot, a trickle of oil, then a layer of onions,
salt and pepper, some parsley and garlic, then another state potato
thin cut with the mandolin, tomatoes, sliced small
parsley, garlic, pecorino cheese.
salt, pepper, while the layer of mussels over the mussels, I added the rice
seasoned cheese, then another state of onions, dressed as always in
and finally a Layer potatoes, then chopped tomatoes
a little bit of oil, and added a liter of fish stock, then put in
oven at 180 degrees for 1 hour ... AWESOME !!!!!!
my guests are welcome and very much enjoyed this dish
regional the recipe is for six to eight people