Why is the Bari cake pan called that?
The tortiera barese (also called tiella barese ) takes its name from the baking dish in which it is prepared.
In other regions, this container is also called a baking tray, tecchia, mold, or mold, and can be made of aluminum, tin, tinned iron, black sheet metal, stainless steel, or non-stick-coated metal. Cake pans come in different shapes and sizes depending on the model and the recipe you plan to cook.
You may have also heard of “ potatoes, rice and mussels ” or “ rice, potatoes and mussels ”: they are the protagonists of the traditional recipe for tiella barese.
The original recipe for the Bari cake pan
Traditional Apulian (or Italian in general) recipes , such as orecchiette with turnip tops, are passed down through the generations and obviously there are different versions.
Tiella barese is a simple and quick recipe to make.
What are the secrets to preparing it at its best? Buy fresh, high-quality ingredients—especially mussels and extra virgin olive oil—and take your time when cooking.
If this is your first time making the Bari cake, you may need to adjust the oven cooking time.
Ingredients for a 18x23cm rectangular baking pan :
- 1 kg of half-shelled mussels (mussels opened in half)
- 300g of yellow rice: you can choose parboiled or Carnaroli varieties
- cherry tomatoes
- potatoes as needed
- grated pecorino cheese
- parsley
- Blend quality extra virgin olive oil from Frantoio D'Orazio
- garlic
- onion
Procedure :
- On the bottom of the pan put thinly sliced onion, a little salt, oil
- Add the peeled potatoes, cut into 3 mm thick slices, preferably all the same size to ensure even cooking.
- Season with the following layers: first layer of potatoes with cherry tomatoes, parsley, pecorino cheese, and oil; second layer of mussels, seasoned with extra virgin olive oil, parsley, tomatoes, and finely minced garlic.
- Proceed with the rice and season with tomatoes, parsley, oil and pecorino.
- Finish with a final layer of potatoes, seasoned again with extra virgin olive oil, cherry tomatoes, and pecorino cheese.
- Combine the filtered mussel water with still water.
- Then, add the filtered mussel liquid laterally and top up with water up to the edge of the last layer, without exceeding it.
- Bake in a preheated static oven at 230° for approximately 40 minutes (check regularly as cooking time will vary from oven to oven).
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How do you know if your Bari tart is ready? When the potatoes are cooked and a delicious golden crust has formed.
The final result will be a pan where the water has disappeared: the cake pan should be well compacted, gratinated and cooked! - Remove from the oven and let it rest
Final tip: tiella barese is excellent when eaten warm , so as to allow its flavors to blend well. Wait about an hour and a half before enjoying it.
Rice, potatoes, and mussels is a balanced dish, perfect for enjoying the next day or as a convenient lunchbox for work.
For every recipe to meet expectations, it must be made with quality products.
Discover all the varieties of extra virgin olive oil from our mill and try preparing some traditional recipes such as pasta and chickpeas , taralli with extra virgin olive oil or fichi maritati : simple sweets with our Apulian almonds.
