Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, patate riso e cozze (potato, rice and mussels). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Patate riso e cozze (potato, rice and mussels) is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Patate riso e cozze (potato, rice and mussels) is something that I have loved my entire life.
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. This is one of my favourite Italian dish. Is Called Riso, Patate; E Cozze. Follow us on: Riso, Patate e Cozze - Rice, Potatoes and Mussels. by Nonna Cecilia.
To get started with this particular recipe, we must first 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
- Make ready 1 kg mussels open in half
- Take 30 g white onion
- Take 13 cherry tomatoes
- Get 600 g potatoes
- Get 1 teaspoon salt
- Take Parsley
- Prepare 14 tbsp parmesan cheese
- Make ready 14 tbsp olive oil extra virgin good quality
- Prepare Half garlic clove
- Take 400 ml water
Upload, livestream, and create your own videos, all in HD. Il riso patate e cozze è una sfiziosa variante del celebre piatto barese: la tiella. Questa ricetta non prevede l'aggiunta dei pomodori, ma è ugualmente saporita. 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.
Instructions 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.
Questa ricetta non prevede l'aggiunta dei pomodori, ma è ugualmente saporita. 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. Open with a boxcutter the mussels and, starting. Realizzate degli strati nella teglia iniziando con uno di cipolle, continuando con uno strato di patate, distribuite quindi il trito di prezzemolo sedano ed aglio, uno strato di riso e le cozze con il mollusco rivolto verso il basso. Video ricetta che vi mostra tutto il procedimento per fare patate riso e cozze, la ricetta originale barese.
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