Comments on: Tiella

By: yardsailor

yardsailor — Tue, 15 Dec 2009 17:07:14 +0000

Sounds wonderful, can’t wait to try it. Much more interesting than just roasting some vegs.

By: mikell

mikell — Tue, 15 Dec 2009 16:49:53 +0000

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!

By: rosebud

rosebud — Tue, 15 Dec 2009 12:52:22 +0000

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.

By: Trish in MO

Trish in MO — Tue, 15 Dec 2009 02:21:06 +0000

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

By: Cooking Ventures

Cooking Ventures — Mon, 14 Dec 2009 19:11:39 +0000

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!