Best Nonna Lisas Tiella Recipes

BAKED TIELLA RICE

Steps:

• Preheat the oven to 200 degrees C (400 degrees F)/gas 6. Peel the potatoes, then, one at a time, cut them lengthways into quarters and erratically slice them to about the thickness of a coin, the rougher the better. Place in an ovenproof earthenware pot or small casserole pan.
• Peel the onion, garlic and celery, then randomly finely chop with the tomatoes and parsley (stalks and all), and add to the pot. Finely grate in half the Parmesan, then pour in the Prosecco and 8 tablespoons of oil. Add the rice, season with sea salt and black pepper, then mix everything together really well.
• Pick through the mussels and tap any open ones--if they don't close, discard. Now you've got two choices. Linda shucks the raw mussels, which is fiddly but you'll get the hang of it and it gives the most incredible depth of flavour from the sea. Use a small sharp knife to carefully prise open the shells and pull out each raw mussel and its juices. Or, simply put the mussels into a really hot pan, cover, and steam for 3 to 4 minutes until they pop open. Once cool enough to handle, remove the shells (discarding any that remain closed). Either way, stir the mussels and any juices into the pot, then finely slice the zucchini and layer on top like a lid. Gently push down to submerge in the flavours, then finely grate over the remaining Parmesan. Place on a high heat, and as soon as it starts to bubble, transfer to the oven for 45 minutes, or until golden. Rest for 10 minutes, then serve.

NONNA LISA'S TIELLA FILLING OF OCTOPUS, GARLIC, AND OIL

Steps:

• Defrost the octopus, and put it in a big pot with several inches of water to cover. Add the bay leaves. Bring to a boil, and cook at a bubbling simmer for about 35 minutes, or until the octopus is tender but al dente. You should be able to pierce the flesh with a big meat-fork but still feel a bit of resistance when you withdraw it. The skin of the octopus should still be largely intact-not broken and peeling off, which indicates overcooking. Let it cool in the cooking water, then drain well and cut it up into 3/4-inch pieces. Rinse, core, and seed the plum tomatoes, and cut into 1/3-inch dice.
• Pour the olive oil into the big skillet, set it over medium heat, and stir in the garlic. Cook for a minute, until sizzling, then add the octopus pieces and toss them in the oil. Scatter the olives in the pan, and cook for a couple of minutes, stirring and tossing; sprinkle in the peperoncino. When the octopus is sizzling, toss in the diced tomatoes, and season with the salt.
• Cook at the simmer, stirring frequently, for another 10 minutes or so, until the filling is dense and glistening, with no liquid left in the pan. Toss in the parsley, and cool the filling before assembling the tiella.

TIELLA

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