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Tiella
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Description
A tiella is a layered vegetable dish often containing tomatoes, potatoes, and zucchini that is popular in southern Italy and baked in an earthenware dish.
Ingredients
- 1 whole Large Onion, Peeled And Thinly Sliced
- 1 whole Medium Eggplant Sliced Into 1/3 Inch Rounds
- 2 whole Zucchini, Ends Removed And Sliced Lengthwise
- 3 whole Large Potatoes, Sliced
- 2 whole Red Peppers, Roasted And Peeled
- 2 whole Ripe Red Beefsteak Tomatoes
- Salt and Pepper
- Olive Oil
- 4 Tablespoons Finely Minced Fresh Parsley, Divided
- 4 Tablespoons Finely Minced Fresh Basil, Divided
- 1 teaspoon Dried Oregano
- ¾ cups Grated Parmesan Cheese
Preparation
Cook the onion slices in 2 tablespoons olive oil until they are very soft and beginning to brown. Season with salt and pepper. Preheat the broiler and lightly oil a baking sheet. Place the eggplant slices on the baking sheet, and brush the tops of the slices with a little oil. Broil until fork tender and lightly browned on both sides. Cook the zucchini and potato slices the same way.
Preheat oven to 375 degrees F. Lightly grease a spring-form pan and begin by laying down potato slices, slightly overlapping to cover the bottom. Mix together about 1/2 cup of olive oil, and 2 tablespoons of each of the minced basil and parsley. Add the oregano and season with salt and pepper. Lightly brush the top of the potatoes with the seasoned oil and sprinkle with a little of the grated cheese. Begin to layer the rest of the vegetables on top of the potatoes in the same manner, brushing with a little oil in between and sprinkling each layer with a little cheese, finishing with a layer of potatoes.
Place the springform pan into another larger dish to catch any juices that escape and bake the tiella for about 30 minutes. If it begins to brown too much on top, cover the top with foil. Allow to cool to room temperature before serving.
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5 Comments
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yardsailor on 12.15.2009
Sounds wonderful, can’t wait to try it. Much more interesting than just roasting some vegs.
mikell on 12.15.2009
Oh my! My Italian relatives make Tiella, and I’ve never seen a recipe for it anywhere before! I guess we’ve Americanized it, as we don’t make it fancy in layers but just all cooked together in on pot. It is absolutely delicious, though, any way you make it!
rosebud on 12.15.2009
My Nunni made Tiella’s in the summer with zucchini from the garden, and tomato sauce made from our tomatoes and potatoes. She put bread crumbs in hers and do the layers, potatoes, zucchini, bread crumbs, tomato sauce until the end and you finish with bread crumbs and sauce and the final touch, she poured olive oil from one end and crosswise one end to the other end. She would make a cross of oil. Spirituality and cooking were always tied together. I now make it the same way.
Trish in MO on 12.14.2009
I remember these as a kid; ohmigosh! Never knew they had a ‘real’ name, hehe! Thanks for sharing! I have so many of your recipes tucked safely away. I wish I had more time to cook! The very first recipe I will bake of yours would have to be the mezza lunas, however
Cooking Ventures on 12.14.2009
I just accidentally gave this recipe 4 mitts instead of 5! I love Tiellas. My mother made them occasionally when I was growing up. Thank you for the recipe!