Tiella
{{Short description|Italian dish}}
{{Italics title}}
File:Tiella di Gaeta.jpg is prepared in the style of a pocket sandwich.]]
Tiella is an Italian dish prepared with potato, rice, onion and mussels as primary ingredients; additional ingredients may be used. Variations of the dish exist, some of which may be prepared with other types of seafood. Tiella is part of Apulian cuisine. It may also be found in coastal areas of the Calabria region.{{sfn|Andrews|2012|pp=205–206}} The round earthenware dish in which tiella is traditionally cooked is also referred to as tiella.{{Citation needed|date=April 2024}}
In the comune (municipality) of Gaeta, Lazio, tiella is a specialty dish of the region prepared in the style of a pocket sandwich, using seafood such as octopus that is stuffed within a cake.{{sfn|Andrews|2012|pp=205–206}} Some other Italian dishes also referred to as tiella include a casserole and a stew.
Origin
In Italy, the dish originated during the time of Spanish rule in southern Italy, and it has been described as being "reminiscent of Spanish rule".{{sfn|Domenico|2002|p=17}} Waverley Root described tiella as "one of the few Spanish dishes which have been taken into the Italian repertory" and considered it was distantly related to paella.{{sfn|Andrews|2012|pp=205–206}}{{sfn|Root|1992|p=555}} Potatoes entered Italian cuisine during the 16th century, a time of powerful Spanish influence in the peninsula.
''Tiella'' with potato, rice, onion and mussels
=Ingredients and preparation=
Primary ingredients used in this dish are potatoes, rice, onions, and mussels.{{sfn|Goldstein|2001|pp=108–110}} Additional ingredients used in its preparation may include tomato, artichoke, courgettes, garlic, white wine, celery, parsley, breadcrumbs and cheese, such as pecorino.{{sfn|Goldstein|2001|pp=108–110}} It is typically baked in an oven, and has been described as similar in appearance to paella.{{sfn|Domenico|2002|p=17}} Some versions omit the use of rice.{{sfn|Goldstein|2001|pp=108–110}} The mussels are "traditionally served on the half shell", and may be steamed prior to being added to the dish for baking.{{sfn|Goldstein|2001|pp=108–110}}
Tiella has been described as a "hearty dish", typical of the regional cooking of Apulia.{{cite journal|url=https://books.google.com/books?id=8MRaAAAAYAAJ | title=Italy Italy|volume=12|issue=5 | year=1994|publisher=Italy-Italy Corporation|page=39}} Fresh vegetables from this region may be used in tiella
The dish may be cooked in a terracotta or earthenware glazed ceramic round dish that is also called a tiella.{{sfn|Andrews|2012|pp=205-206}}{{sfn|Goldstein|2001|pp=108–110}}{{sfn|Scicolone|2011|pp=1138–1139}} Contemporary preparations may be cooked in metal pans.{{sfn|Scicolone|2011|pp=1138–1139}}
=Variations=
Apulian versions of the dish may use rice and potato, along with white wine to steam the mussels in, pecorino cheese, breadcrumbs and parsley.{{sfn|Goldstein|2001|pp=108–110}}
Some versions may be prepared with other types of seafood, such as sardines.{{sfn|Script Edizioni|2011|p=69}}
Other types
Italian dishes also referred to as tiella include an Abruzzan potato and aubergine casserole{{sfn|Andrews|2012|pp=205–206}} and an Apulian stew named tiella di agnello, prepared with lamb, potato and onion.{{sfn|Andrews|2012|pp=205–206}}{{sfn|Scicolone|2011|pp=1138–1139}} Both of these dishes may also be cooked in an earthenware tiella dish.{{sfn|Andrews|2012|pp=205–206}} Tiella di agnello is typically prepared by placing all of the raw ingredients in the tiella dish in layers, which results in the top layer being crispy, while the bottom layer is soft and has liquids that have settled.{{sfn|Scicolone|2011|pp=1138–1139}}
See also
{{Portal|Italy|Food}}
References
{{Reflist|30em}}
Bibliography
- {{cite book |url=https://books.google.com/books?id=yTqyEdU7fEcC&pg=PA205 | title=Country Cooking of Italy | first=Colman|last=Andrews|year=2012|publisher=Chronicle Books|isbn=978-1452123929}}
- {{cite book |url=https://books.google.com/books?id=wZ-PMNC5XOkC&pg=PA17 | title=The Regions of Italy: A Reference Guide to History and Culture | first=Roy Palmer|last=Domenico|publisher=Greenwood Publishing Group|year=2002|isbn=0313307334}}
- {{cite book | url=https://books.google.com/books?id=YU5Xu7EJfYAC&pg=PA108 | title=Enoteca: Simple, Delicious, Recipes in the Italian Wine Bar Tradition|first=Joyce|last=Goldstein|year=2001|publisher=Chronicle Books|isbn=0811828255}}
- {{cite book |url=https://books.google.com/books?id=RqngAAAAMAAJ | title=The Food of Italy | first=Waverly|last=Root|authorlink=Waverly Root|publisher=Knopf Doubleday Publishing Group|year=1992|isbn=0679738967}}
- {{cite book |url=https://books.google.com/books?id=1IRNNvtYUp8C&pg=PA1138 |first=Michele|last=Scicolone|title=1,000 Italian Recipes | year=2011|publisher=Houghton Mifflin Harcourt|isbn=978-0544189119}}
- {{cite book |url=https://books.google.com/books?id=9TD5BalGuH0C&pg=PA69 | title=Single Courses – iCook Italian | author=Script Edizioni|publisher=Script Edizioni |year=2011 |isbn=978-8866143598}}