This dish has become the symbol of the kitchen Bari in Italy and, dare say, in the world. It 'a delicacy that mixes the flavors of the seafood (mussels) with that of the land (rice and potatoes). I dedicate it to Lalla, my girlfriend's blog Scent of Sicily, who suggested I enter it.
Ingredients for 6 people
1 kg of potatoes
400 g of parboiled rice
1 and 1 / 2 kg of mussels
2-3 onions
3 cloves of garlic
1 cup extra virgin olive oil
250 grams of tomatoes to the wire
1 bunch of parsley
150 grams of pecorino romano
3 zucchini
salt and pepper to taste

Process
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 in net interest, preserving their water. Put a pan on the bottom of olive oil, 2 onions chopped fine, a bit of garlic, parsley, salt and pepper. Top with 2 zucchini cut into rounds. Season the zucchini with tomatoes, garlic, parsley, oil and overlay a layer of potatoes. Season the potatoes with other tomatoes, a little salt, garlic and abundant pecorino romano. Make a thin layer of rice, sprinkle with oil and put on the mussels in their shells. Sprinkle with the remaining rice and dress with the mussels and their water, oil, parsley, cheese, tomatoes, garlic and pepper. Finish with a layer of potatoes and dress with all the ingredients listed above, an onion and zucchini slices. Fill the pan of water from beneath the top layer of potatoes. Bake at 250 degrees for 10 minutes and 200 ° for 40-50 minutes remaining. Use zucchini or less there are several theories, I still do it with the zucchini because releasing water during cooking, the rice retains more humid.
In this regard, I invite you to hear what women think of Old Bari ...

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