Simple Way to Prepare Award-winning Patate riso e cozze (potato, rice and mussels)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, patate riso e cozze (potato, rice and mussels). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Patate riso e cozze (potato, rice and mussels) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Patate riso e cozze (potato, rice and mussels) is something which I’ve loved my whole life.

This is an old fashion Recipe that my Mom and Grandmother cooked for us often, follow the video recipe and if you make it please leave comment here let me. Follow us on: Riso, Patate e Cozze - Rice, Potatoes and Mussels. by Nonna Cecilia. Repeat another layer of onions, potatoes, mussels, rice. On the very top cover with the remaining potatoes and vegetables.

To get started with this recipe, we have to prepare a few components. You can have patate riso e cozze (potato, rice and mussels) using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Patate riso e cozze (potato, rice and mussels):

1. Get arborio rice
2. Take mussels open in half
3. Get white onion
4. Get cherry tomatoes
5. Make ready potatoes
6. Take salt
7. Prepare Parsley
8. Take parmesan cheese
9. Take olive oil extra virgin good quality
10. Get garlic clove
11. Make ready water

Questa ricetta non prevede l'aggiunta dei pomodori, ma è ugualmente saporita. Rice, Potatoes and Mussels is a unique and traditional Apulian dish. It is made with poor ingredients: rice, potatoes, mussels, onion, garlic, tomato and grated Pecorino cheese. Rice, Potatoes and Mussels can remember the Spanish Paella.

Steps to make Patate riso e cozze (potato, rice and mussels):

1. For this recipe you will need a terracotta bowl or a big aluminium container. I've done it in 5 little aluminium containers as I had to give it away to other people. Start cleaning the mussels and keep them aside. Cut very finely half of the onion and add it to the bottom of the bowl.
2. Add oil and finely chopped tomato and then add a layer of potato (which needs to have been boiled with a third of the salt in the recipe and mixed well), then add some more tomato.
3. Add pepper and 3 tablespoons of cheese and one spoonful of parsley. Add a layer of mussels.
4. Add the finely chopped garlic. Sprinkle with 4 spoonfuls of cheese, 1 spoonful of parsley and 3 spoonfuls of olive oil and add the rice, making sure you fill all the holes in the mussels and completely cover it. Sprinkle 1 third of the salt, add 4 tomatoes finely chopped, the other half of the onion, a spoonful of parsley, 4 spoonfuls of cheese and 5 spoonfuls of olive oil. Cover with another layer of potatoes, 3 tomatoes, 1 spoonful of parsley,4 spoonfuls of cheese and 4 spoonfuls of olive oil.
5. Add the last third of salt to the water, mix well and add the water from the side of the container until it reaches the level of the potato. Cook in a preheated oven at 220 degrees for 45 min to 1 hour depending on your oven.

It is made with poor ingredients: rice, potatoes, mussels, onion, garlic, tomato and grated Pecorino cheese. Rice, Potatoes and Mussels can remember the Spanish Paella. 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. Realizzate degli strati nella teglia iniziando con uno di cipolle, continuando con uno strato di patate, distribuite quindi il trito di prezzemolo sedano ed aglio, uno strato di riso e le cozze con il mollusco rivolto verso il basso.

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