- Root vegetables
This recipe is a variation of the baked rice with mussels and potatoes dish that is a traditional in the region of Puglia. Pop it in the oven for 10-15 minutes and then grill the top to crisp up the breadcrumbs.
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- 3kg whole mussels
- 1.5kg potatoes, peeled and sliced
- 3 onions, sliced into rings
- 5 handfuls of breadcrumbs, divided
- 10 plum tomatoes, sliced in rounds
- 2 tablespoons chopped parsley
- extra virgin olive oil, as needed
- salt, to taste
MethodPrep:30min ›Cook:40min ›Extra time:5hr resting › Ready in:6hr10min
- Open closed mussels with a sharp knife, discard the empty half shells and collecting the liquid that's released. Strain the liquid by passing it through a sieve; set liquid and mussels aside.
- In a large bowl mix potato and onion slices; season well with plenty of olive oil, salt and parsley. Toss well.
- Lightly oil the bottom of a large casserole pot. Sprinkle with 1/5 of the breadcrumbs. Add 1/3 of the onion and potatoes, spreading the mixture out evenly in one layer. Cover with half of the mussels, shell side down, one close to the other to form a compact layer. Top with half of the sliced tomatoes, one close to the other. Drizzle with some oil and sprinkle with 1/5 breadcrumbs. Repeat the layers starting with potatoes and onions, then mussels, tomatoes, a drizzle of oil and 1/5 breadcrumbs. Finish with the remaining 1/3 of potatoes and onions and another 1/5 of breadcrumbs.
- Pour the reserved mussel water into the casserole pot; add as much water as needed to fill the dish halfway up the side. Cover pot with a tight lid or with some foil; cook on medium-low heat for 30 to 40 minutes, shaking the pot every so often to make sure nothing is sticking to the bottom but don't be tempted to lift of the lid!
- Remove from heat and let sit for 4 to 5 hours at room temperature. When it's time to serve, remove the lid, sprinkle with the remaining breadcrumbs and grill for a few minutes until golden. Serve warm, not hot.
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Herby Potato And Tomato Casserole
Casseroles are a great way to get hearty food on the table quickly and with just a few ingredients.
It’s the season for hearty dishes, which means that we’re on a quest for easy and delicious sides to pair with our main courses. Our recipe for herbed potato and tomato casserole is just what we need to turn an easy weeknight dinner into a feast. It’s got the flavors of a Caprese salad, with tomatoes, mozzarella, and basil, but we add filling potatoes and extra seasonings to make this dish really satisfying.
The trick to making this casserole is to parboil the potatoes just short of being done. They will finish cooking in the oven without becoming mushy. Creamy potatoes and cheese topped with crunchy breadcrumbs is a great combination, while tomatoes add fresh color and taste. We know you’ll love our herbed potato and tomato casserole, and given how easy it is to make, it’s sure to become a favorite!
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Tomato, Potato and Mozzarella Bake Recipe
- 8 cups water
- 3 russet potatoes, sliced 1/4 inch
- 3 tomatoes, sliced 1/4 inch thick
- 8 ounces mozzarella, sliced 1/4 inch thick
- 2 cloves garlic, minced
- 2 tablespoons grated Romano cheese
- kosher salt and pepper to taste
- extra virgin olive oil for drizzling
Preheat oven to 350 degrees.
Bring water to boil, add potatoes and parboil for 5 minutes. Strain. (Note: you want these to be a little underdone so that they wont get too mushy when you bake them in the oven).
In a large casserole dish, layer potato, tomato, mozzarella. While you will only have one layer, you'll want to overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper. Drizzle lightly with extra virgin olive oil.
Bake 20-25 minutes. Cheese will be melted and slightly golden. Serve hot.
- Extra-virgin olive oil, for baking dish
- 1 pound rigatoni
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons fresh oregano leaves
- 1 pound Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 1/2 medium onion, halved and thinly sliced
- 1 cup grated Parmesan
- Coarse salt and ground pepper
Preheat oven to 400 degrees. Bring 4 cups water to a boil and remove from heat. Lightly oil a 9-by-13-inch baking dish. Arrange half the pasta in a single layer in dish. Top with one-third the tomatoes, 1 tablespoon oregano, half the potatoes, all the onion, and 1/2 cup Parmesan season with 2 teaspoons salt and 1/4 teaspoon pepper. Distributing evenly, layer with remaining pasta, another one-third tomatoes, and remaining oregano and potatoes season with 2 teaspoons salt and 1/4 teaspoon pepper. Top with remaining tomatoes.
Place dish on a rimmed baking sheet. Carefully pour hot water into dish until it comes up to the top layer of potatoes. Tightly cover dish with foil and bake until liquid is absorbed and pasta and potatoes are tender, about 1 hour. Remove foil and top with 1/2 cup Parmesan. Bake until browned, 20 minutes. Let stand 10 minutes before serving.
Recipe from my Nonna Chiarina serves 2
FULL PRINTABLE RECIPE BELOW
Preheat oven to 400˚F (200˚C)
In an 8 baking dish, drizzle some extra virgin olive oil then sprinkle some breadcrumbs (if making gluten free, just use the extra virgin olive oil).
Prepare the tomatoes, oregano, Kosher or sea salt and extra virgin olive oil in a bowl.
Place pieces of fish in the pan and season with salt and pepper, then top with the tomato mixture. You can dot with the tomatoes, or put more (as in the picture below), to your liking.
Next, top with breadcrumbs. Again, add as much or as little as you like.
Lastly, drizzle with some good quality extra virgin olive oil.
Pop into the preheated oven for 15 to 20 minutes or until the fish is cooked and the breadcrumbs are crisp and golden brown. Serve immediately.
I think this is a dish that you’ll be enjoying on a regular rotation after tasting it just once.
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Potato, onion and tomato gratin
The beauty of dishes like this is that they will happily sit around for hours, the flavoursome juices being absorbed into the slices.
Prep 5 min
Cook 1 hr 15 min
2 large onions, peeled and sliced into half moons
Salt and pepper
1.5 kg potatoes
2 medium tomatoes or 15 cherry tomatoes
350ml water/light vegetable stock
A handful of breadcrumbs (optional)
In a frying pan on a medium low heat, melt a knob of butter and two tablespoons of olive oil, and saute the onions with a pinch of salt until soft and translucent.
Peel and slice the potatoes thinly, either on a mandoline or the cucumber cutter of a box grater. Slice the tomatoes.
Butter or oil an ovenproof dish. Use a third of the potatoes to make a base layer, spread over half the onion and half the tomatoes, then season with salt, pepper and oregano. Repeat, finishing with a layer of potatoes. Dot with butter and pour over the liquid.
Bake at 180C (160C fan)/350F/gas 4 for an hour, or until the potatoes are soft and the liquid absorbed.
Mix a handful of breadcrumbs with a pinch each of oregano and salt, and a tablespoon of olive oil. Sprinkle over the bake and put under the grill for a few minutes to crisp up.
- 4 ripe tomatoes (medium)
- 4 onions (small)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried basil (or 2 teaspoons finely chopped fresh basil)
- 3/4 cup shredded cheddar cheese (or about 6 slices of American cheese, sliced into halves)
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Heat the oven to 350 F. Lightly grease a 1 1/2-quart casserole.
Slice the tomatoes thinly. Peel the onions and cut in half slice them thinly.
Put the onion in a small saucepan and cover with water. Bring to a boil over high heat reduce the heat to low and continue to cook for 10 minutes drain.
In the prepared casserole, layer half of the tomatoes and half of the onions. Sprinkle with half of the salt, pepper, and basil. Top with half of the cheese. Repeat the layers.
In a bowl, combine the panko crumbs with the melted butter sprinkle over top of the casserole.
Bake in the preheated oven for 30 to 35 minutes, or until the tomatoes are tender and the topping is golden brown.
Carla’s potato and mushroom bake
After step two, you may well be tempted to pile the mushrooms – something the Italians refer to as funghi trifolati – on to a piece of toast or stir through pasta – both of which are excellent.
Prep and soak 30 min
Cook 1 hr 10 min
Serves 4 as a main, 6 as a starter
A few dried porcini, soaked for 30 minutes in 100ml hot water.
3 tbsp olive oil
1 garlic clove, minced
1 tbsp chopped parsley
1kg potatoes – all rounders, not too floury or waxy
60g parmesan, grated
Soak the porcini in 100ml hot water for half an hour. Butter the bottom and sides of a shallow 25cm cake tin. Put a circle of baking parchment in the bottom and butter that, too. Heat the oven to 180C (160C fan)/350F/gas 4
Slice the mushrooms. In a frying pan, warm the olive oil, a walnut of butter, and the garlic, then add the mushrooms and a pinch of salt. As they cook and exude juice, raise the heat a bit so that by the time the mushrooms are soft and collapsed, there is just a little liquid remaining. Drain and chop the porcini and add to the pan, along with the parsley.
Peel and slice the potatoes thinly – I do this on the slicing side of a box grater. Put in a bowl, season with salt and two tablespoons of olive oil, then toss.
Arrange half the potato in the bottom of the tin as neatly or hastily as you like. Cover with the mushrooms and almost all of the grated parmesan. Then cover with the rest of the potatoes, press down, and dot with butter. Cut a round of baking parchment and press on top to make a cover.
Bake at the bottom of the oven for 10 minutes, move to the middle of the oven for 30 minutes, then turn the oven up to 200C (180C fan)/390F/gas 6 for the last 10 minutes of cooking, to get a golden bottom.
Remove from the oven, set aside for 10 minutes, then run a palette knife around the edge to loosen the bake. Now invert it on to a plate and pull away the parchment.
The bottom – now the top – should be golden and crusty. If it isn’t, sprinkle with a little more grated parmesan and slide under the grill for a few minutes so it bubbles and browns.