- Breakfast, Brunch, and Eggs
- Fish and Shellfish
- Meats and Poultry
- Pasta and Rice
- Pizza, Flatbreads, and Savory Tarts
- Sides and Vegetables
- Black Pepper Tofu
- Brown Sugar-Glazed Sweet Potatoes
- Browned Butter Corn with Basil
- Creamy Mashed Potatoes
- Deep Fried Artichokes
- Eggplant Parmigiana
- Green Olive Couscous
- Gujarati Undhiyo
- Ina Garten's Roasted Brussels Sprouts
- Lentils with Broiled Eggplant
- Lentils with Roasted Peppers, Tomatoes, and Onions
- Lynne Yao's Chinese-Style Green Beans
- Melanzane Con Uova al Forno
- Melanzane alla Parmigiana
- Oven Roasted Vegetables
- Pan-Roasted Asparagus
- Pan-Roasted Green Beans
- Roasted Cauliflower
- Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette
- Rudy's Old-Fashioned Bread Stuffing
- Sauteed Broccoli Rabe
- Sicilian Stuffed Artichokes
- Soba Noodles with Eggplant and Mango
- The LaNasa Family Green Bean and Artichoke Casserole
- Soup, Salads, and Stews
Submitted by administrator on Mon, 07/11/2011 - 20:52
Tiella is a Southern Italian vegetable dish that generally contains potatoes, zucchini and tomato sauce. Tiella is actually a Soutern Italian term for a common roasting pan and the vegetable dish is named after the pan used to bake it. I do not own an authentic "tiella" so I used a glass casserole dish to make mine. This recipe belongs to my family and we use the classic ingredients plus we like it spicy, so we add hot banana peppers. This dish can be served hot, warm, or at room temperature. I like it best served warm.
- 1-1/2 pounds russet potatoes, peeled and cut into 1/4-inch rounds
- 5 tablespoons extra-virgin olive oil, plus extra for baking dish
- 1 pound zucchini, cut into 1/4 inch slices
- 2 to 3 hot banana peppers, thinly sliced
- 1 medium onion, chopped
- Freshly ground black pepper
- 3-1/2 cups simple red sauce
- 1 cup freshly grated Parmesan
- About 1 cup fine dried bread crumbs
- 1/3 cup coarsely chopped fresh basil leaves
- 1/4 cup coarsely chopped parsley
Step 1: Step 3: Preheat the oven to 375 degrees F.
Step 2: Place potatoes, onions, and hot peppers into a glass bowl, coat lightly with about 2 tablespoons of extra-virgin olive oil. Mix to coat. If you like it really spicy like me, include some of the hot pepper seeds in the bowl.
Step 3: 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.
Step 4: Combine bread crumbs, Parmesan cheese, basil and parsley in a bowl. Set aside.
Step 5: 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 sauce and spread out to coat the bottom of the pan.
Step 6: Using the potato mixture and zucchini, make a layer in the prepared baking dish, alternating between the potato and zucchini, filling in any gaps with small pieces. Spread 1/2 cup of the tomato sauce on top, then sprinkle Parmesan and bread crumb mixture. Repeat the layering of the vegetables, tomato sauce, Parmesan and bread crumb mixturel using all the vegetables. Cover the top with the remaining bread crumbs and Parmesan.
Step 7: Bake, uncovered, for about 1/2 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.
Step 8: Remove from the 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.