Archive for April 27, 2009

This dish has become a symbol of the kitchen Bari in Italy and, dare say, in the world. It 's a delicacy that combines the flavor of the sea (mussels) with that of the land (rice and potatoes). I dedicate it to Lalla, my girlfriend's blog Profumo di Sicilia, which prompted me to insert it.
Serves 6
1 kg potatoes
400 grams of parboiled rice
1 and 1 / 2 kg of mussels
2-3 onions
3 cloves garlic
1 cup of extra virgin olive oil
250 g tomatoes to the wire
1 bunch of parsley
150 grams of pecorino romano
3 zucchini
salt and pepper to taste

Procedure
Wash, peel, slice the potatoes and place them in a bowl with water.
Clean the shells of mussels with a autandovi retina. Apritene depriving a Kilo
only half of the shell and trying to keep the fruit in the other half, and the other half a kilo, a net result, preserving their water. Put the bottom of a pan oil, 2 onions chopped fine, a bit of garlic, parsley, salt and pepper. Cover with 2 courgettes. Season the zucchini with tomatoes, garlic, parsley, oil and overlay a layer of potatoes. Season the potatoes with other tomatoes, a little salt, plenty of garlic and pecorino romano. Make a thin layer of rice, sprinkle with oil and put on the mussels in their shells. Sprinkle with remaining rice, served with mussels and their water, oil, parsley, cheese, tomatoes, garlic and pepper. Finish with a layer of potato flavor with all the ingredients listed above, an onion and zucchini washers. Fill the pan with water just below the top layer of potatoes. Bake at 250 degrees for 10 minutes and 200 degrees for 40-50 minutes remaining. Use or otherwise of the zucchini, there are several theories, I still do it with the zucchini because they release water during cooking, keeps the rice more moist.
In that regard, I invite you to hear what women think of Old Bari ...