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Tiedde d' patane,
riso e cozz
Ingredients:
300 grs. of rice
500 grs. of potatoes
1 kg. of mussels pepper oil virgin extra of olive
1 clove of garlic, onion, parsley
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Time of preparation: 1 now and 30 min.
Recommended wine: Castel of the Mountain
Preparation:
Washes and brush-ups well the mussels in abundant water; set her
in a saucepan, together with the minced garlic, and leave her
to you to open on the fire. You eliminate the hulls and you filter
their liquid. Washes, peel and cut the potatoes; with a half you
cover the fund of a baking-pan, already greasy of oil; season
her with pepper, parsley and onion minced. You cover the all with
the rice, you add the molluscs and the potatoes remained together
with the minced one of onion and parsley remainder. Peppery and
you add some oil and you cover the all with water besides that
of cooking of the mussels. You already set the baking-pan in oven
heat and fairies to cook, to middle fire, for about 45 minutes.
NOTES: it it is not necessary to put the salt since the water
of cooking of the mussels is already salty. The taste of the recipe
can be enriched with the addition of the fresh tomato cut asunder.
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