Taieddrha Leccese with Rice and Mussels

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Do you guys remember when I post my first recipe for Taieddrha Leccese? That was back in 2011 when I went home to heal my heart from my breakup. This Summer, when  I went to Italy to visit my family I decided to remake this dish in its full traditional version, with rice and mussels. This is a perfect and balanced meal and you can make it ahead of time and have it ready when needed!

Here is the full recipe!

Ingredients (serves 8):

  • 2 big squash
  • 4 big potatoes
  • 3 onions
  • 1/4 cup extra vergine olive oil
  • 1/2 cup grated parmesan cheese (or more)
  • 3 tbsp breadcrumb
  • 5-6 ripe grape tomatoes
  • lots of basil
  • salt
  • 500 gr fresh mussels
  • 1-1/2 cup arborio rice

Wash mussels and put them in a pot. Cover with a lid and cook on medium for a couple of minutes or until they are open.

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Discharge shells and filter the cooking water. Set both mussels and water aside. NOTE: keep a few mussels in their shell for the top layer.

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Slice up the squash

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potatoes

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onions

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wash some fresh basil

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and parsley

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Pour some olive oil into a casserole dish

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place one layer of onion, followed by one of potatoes,

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salt, some fresh ripe tomatoes, basil, parsley

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Cover with one layer of squash, then the rice and  mussels. Sprinkle fresh grated Parmesan cheese.

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Cover the last layer with more potatoes, salt, parmesan cheese and the mussels with their shells.

Cook on low for a couple of minutes then pour the mussels water and more until vegetables are half covered. Cover with a lid and cook for about 20 min or until rice and vegetables are cooked. When done sprinkle the top with breadcrumb and bake it pre-heated oven at 180 C for about 20 min or until nice and crispy on top.

Remove from the oven and let it cool down completely before serving.

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Hope you will like this!

Love

- LittleDani

 

 

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

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