Cuisine: Italian-Apulian
Author: Clifford A. Wright
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Ideally baked in an earthenware casserole. If you serve it as a one-pot meal, it needs no accompaniment.
  • ½ cup extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 1 pound baking potatoes, peeled and very thinly sliced
  • ½ pound zucchini, peeled and thinly sliced
  • 1¼ pound mussels, opened, discarding top shell and leaving the mussel in its bottom shell
  • ½ pound (1 cup) short grain rice, such as Arborio rice
  • 3 ounces Parmigiano-Reggiano cheese, freshly and finely grated
  • 3 ounces pecorino cheese, freshly and finely grated
  • ½ bunch fresh parsley, leaves only, finely chopped
  • 4 plum tomatoes, chopped
  • ½ cup water
  1. Preheat the oven to 400 degrees F.
  2. Oil the bottom of a 10-inch round earthenware casserole (preferably). Layer half the onion on the bottom. Cover the onion with half the potatoes and then a layer using half of the zucchini. Arrange the opened mussels on top of the zucchini. Sprinkle the rice over the mussels. Drizzle 4 tablespoons olive oil over the rice, then season with salt. Mix the cheese together then sprinkle half the cheese over the rice. Sprinkle the parsley and pepper over the cheese and, finally, sprinkle the pieces of tomato all around. Cover this with the remaining layer of onion, zucchini, and potato, and drizzle with the remaining 4 tablespoons olive oil and season with salt and the remaining cheese. Pour the water over the entire contents of the casserole.
  3. Bake uncovered until the top is golden brown, about 1 hour. Serve hot.
Recipe by Cook-Coquus at https://cook-coquus.com/2016/an-italian-casserole-called-taiedda-apulias-family-favorite/