Riso, patate e cozze

Riso, patate e cozze

A first course, a must of the Apulian tradition, as good as few.

Learn how to make this baking dish to impress all your guests!

  • Carnaroli rice, 300 g.
  • Mussels, 500 g.
  • Potatoes, 500 g.
  • Bread crumbs, 50 g.
  • Garlic, 1 clove
  • Parsley, 25 g.
  • Water, 300 cl
  • Parmesan cheese, 50 g.
  • Extra virgin olive oil
  • Salt
  • Pepper


  1. To prepare the rice, potatoes and mussels, start cleaning the mussels: unplug the fine linen from every musseland remove any impurities on the shell with the aid of a steel wool.Open with a boxcutter the mussels and, starting from the tip and circling it around the edge of the mussel shell, be careful to collect the leaking liquid; bring the mollusk from the from the upper to the lower half-shell and pull the empty valve. Strain the liquid escaped with a fine mesh strainer and keep it aside;
  2. Peel the potatoes and cut into wedges. Take a 23 cm square baking dish and cover the bottom with the extra virgin olive oil, lay the potatoes, salt and pepper and add a sprinkling of parsley;
  3. Prepare now for the breading: finely chop the garlic and add to the bread crumbs; then chop the parsley and add half to the breadcrumbs; stir and add the extra virgin olive oil.
  4. Follow that with a layer of mussels, sprinkle with parmesan and continue adding the uncooked rice; add the liquid from the mussels that have kept aside taking care to pour it gently over the entire pan.
  5. Alternating a layer of potatoes, mussels and rice, add a sprinkling of parsley, salt and pepper and fill the layer with the breadcrumbs. Pour water on one side of the pan, until you reach just below the breading and complete with a little oil. Bake the dish at 180 ° for 60 minutes in a static oven. When the surface will be golden brown, then the dish is ready to be tasted!


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