Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, patate riso e cozze (potato, rice and mussels). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Patate riso e cozze (potato, rice and mussels) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Patate riso e cozze (potato, rice and mussels) is something which I have loved my entire life. They are nice and they look fantastic.
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.
To get started with this particular recipe, we must prepare a few components. You can cook patate riso e cozze (potato, rice and mussels) using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Patate riso e cozze (potato, rice and mussels):
- Make ready 200 g arborio rice
- Prepare 1 kg mussels open in half
- Take 30 g white onion
- Take 13 cherry tomatoes
- Get 600 g potatoes
- Make ready 1 teaspoon salt
- Get Parsley
- Take 14 tbsp parmesan cheese
- Make ready 14 tbsp olive oil extra virgin good quality
- Make ready Half garlic clove
- Take 400 ml water
Pour salted water or water from the mussels till the level of potatoes. 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. Rice, Potatoes and Mussels is a unique and traditional Apulian dish.
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.
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. Open with a boxcutter the mussels and, starting. Il riso patate e cozze è una sfiziosa variante del celebre piatto barese: la tiella.
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