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Ingredients

Adjust Servings:

	1 kg Mussels
	200 gr. Rice
	4/5 medium Courgettes
	1 kg Potatoes
	fifteen approx Cherry Tomatoes
	1 big white onion
	1 small Clove of Garlic
	Pecorino Cheese
	Parsley
	Salt
	Pepper
	Oregano

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“Tajedda” (timballo di patate, zucchine, riso e cozze)

Name: “Tajedda” (timballo di patate, zucchine, riso e cozze)
Cook time: 50 min
Total time: 2 h
Yield: 6
Cuisine: Italian
Ingredients: Mussels: 1 kg; Rice: 200 gr.; Courgettes: 4/5 medium; Potatoes: 1 kg; Cherry Tomatoes: fifteen approx; white onion: 1 big; Clove of Garlic: 1 small; Pecorino Cheese; Parsley; Salt; Pepper; Oregano

Typical Apulian dish

Features:

Cuisine:

2 hours
Serves 6
Medium

Ingredients

1 kg Mussels
200 gr. Rice
4/5 medium Courgettes
1 kg Potatoes
fifteen approx Cherry Tomatoes
1 big white onion
1 small Clove of Garlic
Pecorino Cheese
Parsley
Salt
Pepper
Oregano

Directions

If you’ve ever visited Puglia, you might already have an idea of which dish I’m talking about.

I’m not sure I can translate it perfectly, but I’d call it:
“Timbale of potatoes, courgettes, rice, and mussels.”

A few days ago, I posted a “revisited” version of this dish on my Instagram (if you don’t follow me yet, please do! 😊 @martascooking).

This version was originally prepared by a famous Italian chef at ALMA, one of the most prestigious culinary schools in the world.

Today, I want to share with you the original recipe — taken from an old cookbook that has become a true treasure, even for modern and acclaimed chefs.

I hope you’ll enjoy it and that you’ll be able to recreate it easily at home!

And if you need help, I’m always happy to guide you online whenever you like.

Stay tuned!

Steps

1 Done	Preparing the ingredients Clean and scrape the mussels, put them in a frying pan with a few leaves of parsley, a cherry tomato, a piece of garlic, oil, a little white wine on a high flame, a pinch of origano. Cover the mussels until they begin to open. Filter off the liquid and put in the rice to soak, slice the vegetables, cut in half the cherry tomatoes, chop the garlic and the parsley
2 Done	Preparing the cooking Using half of each of the ingredients, layer them in a fire proof casserole dish in the following order: sliced onion only on the bottom, a little oil, potatoes, courgettes, using only one shell of the opened mussels, drained rice on the mussels, tomatoes, pepper, garlic, chopped parsley, a little oil; repeat the layers finishing with the potatoes and lastly add the liquid left over from the mussels. If necessary add enough water so that it reaches half way up the baking tin.
3 Done 20 + 25/30	Final step: cooking Cover the casserole dish with a sheet of aluminium, or use a “terracotta” pot, place it on a moderate flame for about twenty minutes, until the potatoes are soft, sprinkle with some breadcrumbs mixed with pecorino cheese, and transfer it to a pre-heated oven at 190 ° for 25/30 minutes about