Here is a dish that you can find only in Bari and the villages around it and I really mean it. Other areas in Puglia do not have have it in their tradition. Of course there are few variations and few “domestic” fights around the recipe (i.e. zucchini yes or zucchini no), but here is the one that my mom always cook and I that I’ve tried many times with different results 🙂 … indeed, it’s not an easy one.
Ingredients (4 people)
- 350 gr of rice, either arborio or carnaroli
- 1 kg of potatoes
- 1 kg of mussels
- 120 gr of pecorino romano cheese
- 300 gr of cherry tomatoes
- 1 dl of extravirgin olive oil
Open the mussels (i.e. remove the top shelf) and keep their liquid aside. In a bowl, mix the following ingredients: half of the olive oil, chopped parsley and garlic, salt, pepper, half of the grated cheese and then tomatoes, cut in four parts. Wash the rice and add a small portion of the above mixture. Peel the potatoes and slice them thin. At this point you can prepare the following layers in a baking tin:
- Some of the mixture + remaining part of the olive oil
- Half of the potatoes
- Grated pecorino cheese
- Pour the mussels’ liquid on top
Fill with water and bring to boil while heating the oven to 250 °C. Cover with aluminum foil and put in the oven for 45 minutes (remove the cover after 25 mins).