Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, patate riso e cozze (potato, rice and mussels). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
This is an old fashion Recipe that my Mom and Grandmother cooked for us often, follow the video recipe and if you make it please leave comment here let me. Top with the mussel meat and drizzle over half of the reserved cooking liquid. The dish is cooked when the potatoes are tender when pierced with a knife and the rice is al dente.
Patate riso e cozze (potato, rice and mussels) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Patate riso e cozze (potato, rice and mussels) is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have patate riso e cozze (potato, rice and mussels) using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Patate riso e cozze (potato, rice and mussels):
- Prepare 200 g arborio rice
- Prepare 1 kg mussels open in half
- Get 30 g white onion
- Get 13 cherry tomatoes
- Get 600 g potatoes
- Make ready 1 teaspoon salt
- Take Parsley
- Take 14 tbsp parmesan cheese
- Take 14 tbsp olive oil extra virgin good quality
- Take Half garlic clove
- Make ready 400 ml water
Rice, Potatoes and Mussels is a unique and traditional Apulian dish. It is made with poor ingredients: rice, potatoes, mussels, onion, garlic, tomato and grated Pecorino cheese. Rice, Potatoes and Mussels can remember the Spanish Paella. To prepare the rice, potatoes and mussels, start cleaning the mussels: unplug the fine linen from every musseland remove any impurities on the shell with the aid of a steel wool.
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.
Open with a boxcutter the mussels and, starting. Mangia riso patate e cozze…e poi muori! Ho sempre sentito parlare di questo piatto dalle mie amiche pugliesi…qualcosa di Vi consiglio di provare questa ricetta, ma solo se avete delle cozze veramente fresche…e magari anche già pulite Yummy, yummy… I love mussels but never had it with potato. 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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