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Tiella Calabrese Recipe

Ingredients

How to make it

  • Preheat oven to 375F. Prepare an 8x8 casserole with non-stick cooking spray.
  • Place potatoes in a medium glass mixing bowl and the zucchini in a separate medium glass mixing bowl. Add 1 tbsp olive oil to each. Divide garlic and put half in each bowl. Season each with salt & pepper. Toss each one well to coat with oil & evenly distribute seasonings.
  • Spoon 1/3 of the can of tomatoes into bottom of casserole dish. Make a layer potatoes and zucchini, alternating between the two. (Try to put the ends of the potatoes on the bottom layer for a more attractive looking end product.)
  • Spread another 1/3 of the tomatoes over top. Sprinkle with 1/2 cup cheese, half of breadcrumbs and basil. Make another layer of potatoes and zucchini. Top with remaining tomatoes, cheese, bread crumbs and basil. If you'd like, make a small pattern on top of this layer but be sure to sprinkle this part with some cheese & crumbs as well!
  • Bake uncovered for 30 minutes. Cover (with foil) and bake for another 30 minutes. Uncover again and bake for 10-15 minutes until top browned. Remove from oven allow to cool to room temperature (to allow flavors to deepen). Tiella may be served room temp, warm or hot. Cut into squares and serve at desired temperature.

Reviews & Comments 5

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  • NPMarie 10 years ago
    IMI review
    Tiella Calabrese
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    " It was excellent "
    mommyluvs2cook ate it and said...
    So good!!!!! I did cheat a little (a 5 month old makes you do that sometimes) and just pretty much threw everything into a bowl (except the panko) and mixed it all up! I added some sliced onions and I used Parmesan and Asiago for my cheeses. I topped the whole thing off with the panko then baked. A great side dish and considering making it as an addition to Thanksgiving! Thanks so much!!!
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  • impssweetp 13 years ago
    This looke so refreshing. Love your picture. Great job.
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  • otterpond 13 years ago
    Found this blurb about Tiella at http://www.epicurean.com/articles/food-of-southern-italy.html

    "The cooking of the southern Italians is evolutionary, not revolutionary. The almost imperceptible changes that occur when a dish is done and then re-done countless times eventually hone down to make it perfect. Take for example the Teglia (or tiella) Barese, a Pugliese casserole classic from Bari (the recipe follows). This dish was not thought out or designed. It just happened through layers of time as well as ingredients.

    The Arabs introduced rice into southern Italy somewhere around the year 800. Additionally they occupied Spain and introduced it there also (perhaps giving us a first look at paella), and probably inspired the combination of rice and mussels. After cooking this dish many times, the cook added just a bit of vegetables because they were at hand or because the yield had to accommodate one more mouth.

    The cheese, always at arm's length, soon found its way into the dish. The addition of potatoes and tomatoes dates this version of the tiella (casserole), after the mid-1500's or so because potatoes were not known in Italy before then, They came from the new world along with tomatoes, chocolate, corn and turkey, etc. After the tiella made its way this far, it became a classic dish in every sense of the word in that it is basic, and abides by a set of rules which I have laid out for you in the recipe.

    Dishes like this were conceived ingredient by ingredient, probably by necessity or availability. Eventually they became standards which need not be tampered with."
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  • nativeprincess 13 years ago
    Very nice post :) Sounds delicious, love vegetables with fresh basil & garlic and of course CHEESE!
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  • hockeypuck 13 years ago
    Sounds Delicious! Thanks
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