Ingredients
Method
Prepare the Shellfish: Open the shellfish raw, collecting their liquid. Discard any that are open and do not close when tapped.
Slice the Potatoes: Use a mandoline to slice the potatoes evenly into 1/4-inch slices.
Rinse the Rice: Rinse the rice under cold water to remove excess starch, preventing clumping.
Prepare Aromatics: Coarsely chop the onion and garlic, removing the garlic’s germ to prevent bitterness.
Assemble the Dish: Drizzle olive oil in the bottom of an 11-inch baking dish. Layer the ingredients in the following order:
- First, add the chopped onion and garlic.
- Next, place the shellfish in a single layer, with their meat facing upwards.
- Sprinkle a layer of rice over the shellfish.
- Add a layer of sliced potatoes, followed by a few halved cherry tomatoes.
- Drizzle olive oil, season with salt, pepper, and herbs.
- Repeat these layers until all ingredients are used, ending with a layer of sliced potatoes on top.
Bake the Dish: Preheat the oven to 400°F (or 430°F). Cover the baking dish with foil and bake for 40-45 minutes.
Final Browning: If the top isn’t golden enough, broil for 5 more minutes until it achieves a nice golden crust.
Rest the Dish: Let the tiella rest for 10 minutes before serving to allow the layers to settle.
Serve: Cut generous portions and serve, making sure each piece reveals the beautiful strata.
Notes
- Shellfish: Mussels and clams are the most traditional, but you can use any shellfish available.
- Cheese: Pecorino Romano is ideal for its sharp and salty taste, but you can substitute with Parmigiano-Reggiano for a milder version.
- Vegetable Options: Zucchini can be added in the summer when in season.
- Storage: Leftovers can be stored in an airtight container for up to one day. Reheat gently to preserve texture.