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Riso, patate e cozze

Ingredients for 4 people
– 1 kg of mussels preferably from the Adriatic Sea
– 400g of rice
– 5 or 6 medium size potatoes
– 3 medium size onions
– 50g grated pecorino cheese
– 1 clove of garlic
– 1 sprig of parsely
– celery
– APLUVIA Cooking – Organic -Green Line extra virgin olive oil
– salt and pepper

Rinse the mussels thoroughly with cold water, rubbing the shell with a scouring pad, and slightly open them up with a special knife (the empty shells must be removed). Peel the potatoes and slice them thickly, peel and slice the onions, chop the parsely, garlic and celery. Pour some extra virgin olive oil into a large and deep oven proof form (about 30 cm diameter). Layer the onions in the pan and then the potatoes, then a layer of chopped parsely, celery and garlic, a layer of rice and finally the mussels. Sprinkle the mussels with pecorino cheese, salt and pepper; add more layers until you reach the top of the form. Finish off with the sliced potatoes.
At this point fill the dish with water, sprinkle on plenty of pecorino cheese, salt and oil. Cook in the oven for 40 minutes at 180°C. Check that there is a sufficient quantity of water in the dish and if not, add enough to finish the cooking.