TIELLA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 2h45m
Yield 6 as a main course; 8 to 10 as a side dish
Number Of Ingredients 12
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
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Malik Tahir Mahmood
[email protected]I highly recommend this tiella recipe. It's easy to make and the results are amazing.
Verena Robinson
[email protected]This tiella is a great way to impress your guests. It's a beautiful and delicious dish that's sure to wow.
thembi serithi
[email protected]I love the crispy crust on this tiella. It's the perfect contrast to the soft and flavorful filling.
Garry Grana
[email protected]This tiella is so delicious and versatile. I've made it with different types of seafood and vegetables and it's always amazing.
Prasad Bhattrai
[email protected]I've made this tiella several times now and it's always a hit. It's a great dish to serve for a special occasion or for a casual weeknight meal.
Morium Akter
[email protected]I love that this tiella can be made ahead of time. It's perfect for busy weeknights or for entertaining guests.
Bernadette Lim
[email protected]This recipe is a great way to use up leftover seafood. I had some shrimp and scallops in the fridge and they worked perfectly in this dish.
Ntumba Brigitte
[email protected]I made this tiella for a dinner party and it was a huge success. Everyone loved it! The tiella was cooked perfectly and the flavors were amazing.
Md Chadmeya
[email protected]This tiella is so flavorful and satisfying. The combination of seafood, vegetables, and cheese is perfect. I highly recommend this recipe.
lo Marin
[email protected]I've never made tiella before, but this recipe made it easy. The instructions were clear and the dish turned out great. I'll definitely be making this again.
Ealy Hawk
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are easy to find. The tiella turned out perfectly and was absolutely delicious.
tadeo palma
[email protected]This tiella recipe is a keeper! The flavors are amazing and the presentation is beautiful. I've made it twice now and both times it's been a hit with my family and friends.