Tiella

A Vegetable Tiella Recipe - Italian Vegetable Casserole


Misi writes: "Recently a dish has come to my attention and I was wondering if you could help me. The name of the dish, is tiella; it consists of zucchini, potatoes, ground beef and various Italian spices and herbs. I am trying to find a recipe for this dish, as those I spoke to all have the recipe in their heads and not on paper." I've found a couple of things. One is from the Abruzzo-Molise area, and is essentially a vegetable casserole. To serve about 6, you'll need:


Prep Time: 1 hour, 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 75 minutesIngredients:

•1 1/3 pounds (600 g) ripe plum tomatoes, blanched, peeled, seeded, chopped & drained (in winter canned tomatoes will do)

•1 pound (500 g) eggplant

•1 pound (500 g) potatoes, peeled and sliced

•1 pound (500 g) onion, sliced

•2 ribs celery, finely minced

•Finely chopped fresh origano

•2 cloves garlic, minced

•3 tablespoons minced parsley

•Olive oil

•Salt & freshly ground pepper

Preparation:

Trim the stems and bottoms of the eggplant, slice them finely, salt them, and put them in a colander for about an hour, during which time the salt will draw out the bitter juices. Then rinse them and pat them dry.



Preheat your oven to 360 F (180 C).



Oil a large oven-proof dish and put down the sliced vegetables in layers, seasoning each completed cycle with some of the minced herbs, salt and pepper, and a little olive oil. When you are done layering, sprinkle a little more olive oil over the top and bake until the vegetables are fairly dry -- you don't want something that's soupy when you serve it.



Yield: 6 servings of Tiella.

User Reviews

5 out of 5Tiella Calabrese, Member ThomasLucente

“I remember as a child being kidded by my northern Italian playmates that I was a eating a cooking pan. Since Tiella simply means a pan to those not of the South (this is how my folks explained it to me). Our Tiella Calabrese was a favorite summer dish and I can recall the aromas throughout the whole neighborhood..since in those days it seemed that every ""mom:"" cooked about the same stufff every night. I suppose it was due to the summer gardens and neighbors sharing. Mom made it like this........ parboiled potates sliced into rounds peeled sliced zucchinni (cuccuzzielli ) half a cup or so of grated romano cheese half a cup or so of bread crumbs hand crushed whole tomaotes from a small can or pint preserve jar lots of basil salt and pepper to taste olive oil She would preheat the oven to bout 350 degrees and ""dirty"" a casserole pan with dribbles of olive oil then alternate layers of sliced potatoes and zucchini topping with the tomatoes, cheese and herbs. The final layer would get the breadcrumbs and then drizzled again with olive oil. Don't foget the basil..cook for about 45 minutes or until a fork pierces the mixture easily. ..the aroma is a killer and the taste sensational. Tom”



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La Cucina Abruzzese

•About the Abruzzo

•Other recipes from the Abruzzo

Other Tiella Recipes

•Tomato, Onion and Potato Tiella

•Tiella Tarantino, with Mussels