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
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Nazish Khan
[email protected]This tiella recipe is a winner! It's easy to make and it always turns out perfect. The tiella is always flaky and golden brown, and the filling is always flavorful and juicy.
Hilda Gonzalez
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the tiella is always delicious.
Gifty Pepple
[email protected]I love this tiella recipe! It's so versatile and can be made with a variety of different fillings. I've tried it with everything from seafood to vegetables and it's always delicious.
Jameel Patterson
[email protected]This tiella recipe is a game-changer. It's so easy to make and it's always a hit with my family and friends.
vada
[email protected]I've been making tiella for years and this is the best recipe I've ever tried. The tiella is always perfect and the filling is always delicious.
Tharindhu Sandeepa
[email protected]This is my new favorite tiella recipe. It's so easy to make and it always turns out perfect. The tiella is always flaky and golden brown, and the filling is always flavorful and juicy.
latif25m latif25m
[email protected]I was looking for a new tiella recipe to try and this one did not disappoint. The tiella was light and flaky, and the filling was flavorful and moist.
kanchan Rasaily
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The tiella is beautiful and delicious, and it's perfect for a special occasion dinner.
Carol Charles
[email protected]I've made this recipe several times and it's always a success. The tiella is always flaky and golden brown, and the filling is always flavorful and juicy.
Samad Rj
[email protected]This is a great recipe for a special occasion dinner. It's a bit time-consuming, but it's worth the effort. The tiella is always a showstopper.
md Sishir
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of seafood, but I'm so glad I did. The tiella was amazing! The seafood was cooked perfectly and the flavors were incredible.
Nyanzi Diego
[email protected]Love this recipe! It's so versatile and can be made with a variety of different fillings. I've tried it with everything from seafood to vegetables and it's always delicious.
Pz Leader
[email protected]This was my first time making tiella and it turned out great! The dough was flaky and the filling was flavorful. I will definitely be making this again.
Amarie Ellis
[email protected]I've been making this recipe for years and it never fails to impress. It's a staple in my kitchen and always a crowd-pleaser.
Ollie Cafe
[email protected]Just made this for dinner and it was a hit! The combination of flavors is divine and the presentation is stunning. Highly recommend.
Kadeem Anglin
[email protected]I was pleasantly surprised by how easy this dish was to make. The instructions were clear and concise, and the end result was delicious.
Santosh Dhital
[email protected]Tiella turned out amazing! The flavors were incredible and the texture was perfect. Will definitely be making this again soon.