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Patate riso e cozze (potato, rice and mussels)

Before you jump to Patate riso e cozze (potato, rice and mussels) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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We hope you got insight from reading it, now let's go back to patate riso e cozze (potato, rice and mussels) recipe. To cook patate riso e cozze (potato, rice and mussels) you need 11 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Patate riso e cozze (potato, rice and mussels):

Prepare 200 g of arborio rice.
Prepare 1 kg of mussels open in half.
Take 30 g of white onion.
Take 13 of cherry tomatoes.
Provide 600 g of potatoes.
Get 1 teaspoon of salt.
Use of Parsley.
Prepare 14 tbsp of parmesan cheese.
You need 14 tbsp of olive oil extra virgin good quality.
Use Half of garlic clove.
You need 400 ml of water.

Steps to make Patate riso e cozze (potato, rice and mussels):

For this recipe you will need a terracotta bowl or a big aluminium container. I've done it in 5 little aluminium containers as I had to give it away to other people. Start cleaning the mussels and keep them aside. Cut very finely half of the onion and add it to the bottom of the bowl..
Add oil and finely chopped tomato and then add a layer of potato (which needs to have been boiled with a third of the salt in the recipe and mixed well), then add some more tomato..
Add pepper and 3 tablespoons of cheese and one spoonful of parsley. Add a layer of mussels..
Add the finely chopped garlic. Sprinkle with 4 spoonfuls of cheese, 1 spoonful of parsley and 3 spoonfuls of olive oil and add the rice, making sure you fill all the holes in the mussels and completely cover it. Sprinkle 1 third of the salt, add 4 tomatoes finely chopped, the other half of the onion, a spoonful of parsley, 4 spoonfuls of cheese and 5 spoonfuls of olive oil. Cover with another layer of potatoes, 3 tomatoes, 1 spoonful of parsley,4 spoonfuls of cheese and 4 spoonfuls of olive oil..
Add the last third of salt to the water, mix well and add the water from the side of the container until it reaches the level of the potato. Cook in a preheated oven at 220 degrees for 45 min to 1 hour depending on your oven..

Il riso patate e cozze è una sfiziosa variante del celebre piatto barese: la tiella. Questa ricetta non prevede l'aggiunta dei pomodori, ma è ugualmente saporita. Realizzate degli strati nella teglia iniziando con uno di cipolle, continuando con uno strato di patate, distribuite quindi il trito di prezzemolo sedano ed aglio, uno strato di riso e le cozze con il mollusco rivolto verso il basso. Video ricetta che vi mostra tutto il procedimento per fare patate riso e cozze, la ricetta originale barese. Con questo tutorial vi verrà una tiella barese perfetta!

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