Tiella

Name: Tiella
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 237 milliliters About fine dried bread crumbs; 79 milliliters coarsely chopped fresh basil leaves; 3 Tbsps minced garlic; 4 Tbsps chopped garlic; 5 Tbsps extra-virgin olive oil, plus extra for baking dish; 237 milliliters freshly grated Parmesan; 680 grams russet potatoes, peeled and cut into 1/4-inch rounds; 6 servings Sea salt, preferably gray salt; 20 tomatoes, core removed; 454 grams zucchini

Tiella might be just the main course you are searching for. One portion of this dish contains around 16g of protein, 18g of fat, and a total of 430 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have pepper, bread crumbs, sea salt, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes about 2 hours and 45 minutes.

Instructions

Place potatoes into a glass bowl, coat lightly with about 2 tablespoons of extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Potato

Equipment you will use

Bowl

Mix to coat.

Trim the ends of the zucchini, then cut lengthwise into 1/4-inch-thick slices. Put in a separate bowl. Top with 3 tablespoons of extra-virgin olive oil, and season with salt and pepper, to taste.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Zucchini

Equipment you will use

Bowl

Preheat the oven to 375 degrees F. Lightly oil a deep 2 1/2 to 3-quart baking dish (about 9 by 12 inches). Then place about 1/4 cup of tomato puree and spread out to coat the bottom of the pan.

Ingredients you will need

Tomato Puree

Spread

Cooking Oil

Equipment you will use

Baking Pan

Oven

In zucchini and potato bowls, add 2 tablespoons of garlic each and mix in well with a rubber spatula. Using the potatoes and zucchinis, make a layer in the prepared baking dish, alternating between the potato and zucchini, filling in any gaps with small pieces.

Ingredients you will need

Zucchini

Potato

Garlic

Equipment you will use

Baking Pan

Spatula

Bowl

Spread 1/2 cup of the tomato puree on top, then sprinkle 2 tablespoons of the Parmesan and 2 tablespoons of the bread crumbs. Top with some of the basil. Repeat the layering of the vegetables, tomato puree, Parmesan, bread crumbs and basil using all the vegetables. Cover the top with the remaining bread crumbs and Parmesan.

Ingredients you will need

Breadcrumbs

Tomato Puree

Vegetable

Parmesan

Spread

Basil

Bake, uncovered, for about 1/2 an hour, then cover for the next 45 minutes of baking, finally uncovering for the last 15 minutes, until tender and bubbling, about 1 1/2 hours total cooking time.

Equipment you will use

Oven

Remove from the oven and let cool to room temperature to allow the dish to settle and deepen in flavor.

Equipment you will use

Oven

Tiella may be served hot, warm, or at room temperature. Reheat in a low oven, if desired. To serve, cut into squares and carefully lift out of the pan with a spatula.

Equipment you will use

Spatula

Oven

Frying Pan

Bring 2 large pots of water to a boil. Lower the tomatoes into the water, blanch for 45 seconds to 1 minute.

Ingredients you will need

Tomato

Water

Place blanched tomatoes on a baking sheet, and peel the loosened skins. With a colander over a bowl, squeeze the seeds and innards out of each tomato. Set aside and refrigerate the clear strained liquid for other uses. Slice the peeled tomatoes into 1-inch chunks, and place chunks into blender. Puree thoroughly.

Ingredients you will need

Canned Whole Tomatoes