Riso patate e cozze is dish a historic tradition in Puglia.
My mother-in-law taught me how to do it and I must say it is thebest I've ever eaten.
She also adds the zucchini thinly cut but personally I prefer the classic version that uses potatoes, mussels, rice and cheese.
Ingredients
35, 27 oz (1 kg) of mussels
7, 05 oz (200 gr) of rice
garlic
parsley
grated cheese
tomatoes
potatoes
(To open the mussels could be useful to the video on You tube)
In a pan add the garlic, parsley, oil and a little salt.
In a bowl, thoroughly clean the mussels and toss just a shell with the fruit inside.
Make a layer of mussels and add a handful of rice, parsley, some salt, cheese and olive oil (about three tablespoons), cover with very thinly sliced potatoes and tomatoes.
Redo the second layer in the same way.
Remaking the last layer, placing mussels, rice, potatoes and tomatoes.
Season with garlic, cheese, parsley, olive oil.
Cover the pan with water and put it on the gas and bring to boil for five minutes.
Advice: do not throw water mussels, but put it aside and pour into baking dish before putting it on the gas; the potatoes and tomatos should be sliced very thin; do not open the mussels in the pan on why fire should be used raw.
No comments:
Post a Comment