In the heart of Puglia, Italy, lies a culinary treasure that captures the essence of the region's rich culinary heritage: Nonna Lisa's Tiella. This delectable dish, pronounced "tee-EH-la," is a savory pie that weaves together layers of tender dough, a medley of succulent seafood, and a vibrant tomato sauce. It's a symphony of flavors, textures, and aromas that has captivated hearts and taste buds for generations.
Our journey into the realm of Tiella begins with the dough, a delicate and pliable canvas that envelops the pie's exquisite fillings. The classic recipe incorporates two layers of dough, each meticulously handcrafted to achieve the perfect balance between flakiness and chewiness. The lower layer forms the sturdy foundation, while the upper layer, adorned with intricate latticework, serves as a golden crown.
Within the embrace of the dough, a treasure trove of seafood awaits. Succulent shrimp, tender squid, and firm-fleshed mussels harmonize beautifully, their briny essence mingling with the vibrant flavors of the tomato sauce. The sauce, a vibrant tapestry of ripe tomatoes, aromatic herbs, and a hint of spice, brings the Tiella to life, infusing every bite with a burst of Mediterranean sunshine.
But Nonna Lisa's Tiella is not a one-dimensional dish. Alongside the classic seafood filling, we present two additional variations that cater to diverse palates and preferences. The first variation swaps the seafood for a hearty filling of potatoes and mozzarella cheese, creating a comforting and flavorful vegetarian delight. The second variation introduces a twist of tradition with a combination of lamb and artichokes, a marriage of earthy flavors that pays homage to Puglia's rich agricultural heritage.
Whether you choose to savor the classic seafood Tiella, indulge in the comforting potato and mozzarella version, or embark on a culinary adventure with the lamb and artichoke variation, Nonna Lisa's Tiella promises an unforgettable gastronomic experience. So gather your loved ones, prepare your taste buds, and embark on a culinary journey to the heart of Puglia with this extraordinary dish. Buon Appetito!
TIELLA RECIPE (RICE, POTATOES, AND MUSSELS CASSEROLE)
This hearty recipe will blow your palate. It's very simple to prepare and beautiful to show to your guests.
Provided by Nonna Box
Categories Seafood
Time 2h
Number Of Ingredients 12
Steps:
- Preheat oven to 350º.
- Drizzle 4 tablespoons of olive oil into a cast iron skillet.
- Arrange a layer of onions in the bottom of the skillet and drizzle with olive oil.
- Add a layer of potatoes seasoned with garlic, tomatoes, parsley, cheese, salt, and pepper. Drizzle with oil.
- Add a layer of mussels seasoned with garlic and parsley. Drizzle with oil.
- Layer the rice over the mussels, making sure to cover each mussel. Season with garlic, tomatoes, parsley, cheese, salt, and pepper. Drizzle with oil.
- Add a final layer of potatoes.
- Add the reserved liquid from when you opened the mussels. Add water so that the final layer of potatoes is just covered.
- Sprinkle the breadcrumbs on top.
- Place in the oven and bake at 350°F for 1 hour and 30 minutes.
Nutrition Facts : ServingSize 150 g, Calories 769 kcal, Carbohydrate 97 g, Protein 22 g, Fat 32 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 434 mg, Fiber 5 g, Sugar 4 g
TIELLA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 2h45m
Yield 6 as a main course; 8 to 10 as a side dish
Number Of Ingredients 12
Steps:
- Place potatoes into a glass bowl, coat lightly with about 2 tablespoons of extra-virgin olive oil. Mix to coat.
- Trim the ends of the zucchini, then cut lengthwise into 1/4-inch-thick slices. Put in a separate bowl. Top with 3 tablespoons of extra-virgin olive oil, and season with salt and pepper, to taste.
- Preheat the oven to 375 degrees F. Lightly oil a deep 2 1/2 to 3-quart baking dish (about 9 by 12 inches). Then place about 1/4 cup of tomato puree and spread out to coat the bottom of the pan.
- In zucchini and potato bowls, add 2 tablespoons of garlic each and mix in well with a rubber spatula. Using the potatoes and zucchinis, make a layer in the prepared baking dish, alternating between the potato and zucchini, filling in any gaps with small pieces. Spread 1/2 cup of the tomato puree on top, then sprinkle 2 tablespoons of the Parmesan and 2 tablespoons of the bread crumbs. Top with some of the basil. Repeat the layering of the vegetables, tomato puree, Parmesan, bread crumbs and basil using all the vegetables. Cover the top with the remaining bread crumbs and Parmesan.
- Bake, uncovered, for about 1/2 an hour, then cover for the next 45 minutes of baking, finally uncovering for the last 15 minutes, until tender and bubbling, about 1 1/2 hours total cooking time. Remove from the oven and let cool to room temperature to allow the dish to settle and deepen in flavor.
- Tiella may be served hot, warm, or at room temperature. Reheat in a low oven, if desired. To serve, cut into squares and carefully lift out of the pan with a spatula.
- Bring 2 large pots of water to a boil. Lower the tomatoes into the water, blanch for 45 seconds to 1 minute. Place blanched tomatoes on a baking sheet, and peel the loosened skins. With a colander over a bowl, squeeze the seeds and innards out of each tomato. Set aside and refrigerate the clear strained liquid for other uses. Slice the peeled tomatoes into 1-inch chunks, and place chunks into blender. Puree thoroughly. Pour into bowl.
- Yield: 10 to 12 cups
NONNA LISA'S TIELLA FILLING OF OCTOPUS, GARLIC, AND OIL
Steps:
- Defrost the octopus, and put it in a big pot with several inches of water to cover. Add the bay leaves. Bring to a boil, and cook at a bubbling simmer for about 35 minutes, or until the octopus is tender but al dente. You should be able to pierce the flesh with a big meat-fork but still feel a bit of resistance when you withdraw it. The skin of the octopus should still be largely intact-not broken and peeling off, which indicates overcooking. Let it cool in the cooking water, then drain well and cut it up into 3/4-inch pieces. Rinse, core, and seed the plum tomatoes, and cut into 1/3-inch dice.
- Pour the olive oil into the big skillet, set it over medium heat, and stir in the garlic. Cook for a minute, until sizzling, then add the octopus pieces and toss them in the oil. Scatter the olives in the pan, and cook for a couple of minutes, stirring and tossing; sprinkle in the peperoncino. When the octopus is sizzling, toss in the diced tomatoes, and season with the salt.
- Cook at the simmer, stirring frequently, for another 10 minutes or so, until the filling is dense and glistening, with no liquid left in the pan. Toss in the parsley, and cool the filling before assembling the tiella.
NONNA'S PIZZELLE
My great-grandmother's pizzelle recipe, which my mother has adapted for pizzelle presses or irons (I use a Cuisinart® double pizzelle press). A family must-have at all of our holiday dinners, especially Christmas!
Provided by tcasa
Categories World Cuisine Recipes European Italian
Time 21m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat pizzelle iron according to manufacturer's instructions.
- Mix flour and baking powder together in a bowl.
- Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
- Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.
Nutrition Facts : Calories 80.1 calories, Carbohydrate 10.7 g, Cholesterol 18.6 mg, Fat 3.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 23.4 mg, Sugar 5.1 g
BAKED TIELLA RICE
The wonderful Nonna Linda and I laughed so much we cried when we cooked this dish, and to be honest, I've never seen anything like it before. It's a principle that can bow or step up to whatever budget you have. The genius thing is you simply prep all the veg so it cooks in the same time as the rice, meaning you can embrace different seasonal produce, which Linda was very cool about, ducking and diving so the recipe suits you.
Provided by Jamie Oliver
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees C (400 degrees F)/gas 6. Peel the potatoes, then, one at a time, cut them lengthways into quarters and erratically slice them to about the thickness of a coin, the rougher the better. Place in an ovenproof earthenware pot or small casserole pan.
- Peel the onion, garlic and celery, then randomly finely chop with the tomatoes and parsley (stalks and all), and add to the pot. Finely grate in half the Parmesan, then pour in the Prosecco and 8 tablespoons of oil. Add the rice, season with sea salt and black pepper, then mix everything together really well.
- Pick through the mussels and tap any open ones--if they don't close, discard. Now you've got two choices. Linda shucks the raw mussels, which is fiddly but you'll get the hang of it and it gives the most incredible depth of flavour from the sea. Use a small sharp knife to carefully prise open the shells and pull out each raw mussel and its juices. Or, simply put the mussels into a really hot pan, cover, and steam for 3 to 4 minutes until they pop open. Once cool enough to handle, remove the shells (discarding any that remain closed). Either way, stir the mussels and any juices into the pot, then finely slice the zucchini and layer on top like a lid. Gently push down to submerge in the flavours, then finely grate over the remaining Parmesan. Place on a high heat, and as soon as it starts to bubble, transfer to the oven for 45 minutes, or until golden. Rest for 10 minutes, then serve.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe tomatoes, plump mussels, and tender squid.
- Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
- Use a good quality olive oil: Olive oil is a key ingredient in Italian cuisine, so make sure to use a good quality oil that has a rich flavor.
- Season the dish well: Don't be afraid to season the dish with salt, pepper, and other herbs and spices. A well-seasoned dish will have a more complex and flavorful taste.
- Let the dish rest before serving: This will allow the flavors to meld and the dish to set. It will also make it easier to cut and serve.
Conclusion:
Nonna Lisa's Tiella is a delicious and authentic Italian dish that is perfect for a special occasion or a weeknight meal. With its combination of fresh seafood, flavorful sauce, and tender dough, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Nonna Lisa's Tiella a try. You won't be disappointed!
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