A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Apulian Tiella | Mediterranean Rice and Aubergine Casserole
(0)
70 min
Under an hour
Knuspr-Küche
Ein aromatischer Ofenschatz aus Apulien: Dünn gehobelte Kartoffeln, samtige Auberginenscheiben und fruchtige Tomaten werden mit ungekochtem Risottoreis und herzhaftem Pecorino geschichtet und im Ofen gebacken, bis der Reis die würzige Brühe vollkommen aufgenommen hat und eine knusprig-würzige Kruste entsteht. Mediterrane Wohlfühlküche für jeden Tag!
Preparation method
Preparation & slicing vegetables
Preheat the oven to 200 °C top/bottom heat. Wash and trim the aubergines, then slice them lengthwise or crosswise into approx. 5 mm thin slices. Peel the potatoes and slice them into evenly thin slices. Also cut the tomatoes into thin slices. Halve the onion and slice into fine half-rings. Finely chop the garlic and flat-leaf parsley.
Briefly rinse the risotto rice in a sieve under cold water and drain well. Heat the vegetable stock so that it is piping hot when poured over.
Layering & seasoning the tiella
Generously grease a round or rectangular baking dish (traditionally made of clay) with olive oil. First, spread the onion strips and half of the chopped garlic over the bottom. Layer potato slices on top, season lightly with salt and pepper, and sprinkle with a little grated Pecorino.
Chef's tip
For this dish, it is best to use a starchy short-grain rice such as Arborio or Carnaroli: it absorbs the flavours of the vegetable broth wonderfully while maintaining a pleasant al dente bite at its core.
Be sure to let the tiella rest for about 10 minutes after baking. This allows the layers to settle and makes it easy to serve neat portions onto plates.
Ingredients
We Also Recommend
Show all
90 min
Under an hour
Potato and Savoy Cabbage Casserole | Hearty & baked until golden brown
Knuspr-Küche
Mediterranean Bell Pepper Tart with Goat's Cheese | Crispy & Aromatic
Knuspr-Küche
