Riso, patate e cozze
Tuesday is for one of Anna’s most loved dishes: riso, patate e cozze (rice, potatoes and mussels). It begins with Franco, who takes care of the mussels: cleaning them slowly, opening them by hand and saving every drop of their liquid. Anna then builds the dish in layers. In a terracotta pan, she adds thinly sliced potatoes, onions, parsley, ripe tomatoes, rice, mussels and a generous drizzle of Leùlia extra virgin olive oil. Layer after layer, the dish comes together patiently. When the pan is full, she pours in the filtered mussel water, adding more water until it almost reaches the top. The pan goes into a preheated oven at 180°C, static mode, and bakes slowly for about 60–90 minutes, until the rice is cooked and the surface turns lightly golden. If needed, the last few minutes can be slightly higher to create a delicate crust. Then it rests. Ten quiet minutes. That’s it. Home.
Ingredients
Rice Potatoes Onion Parsley Ripe tomatoes Water / filtered mussel water Salt Leùlia extra virgin olive oil
Method
1. Clean the mussels carefully and open them by hand, saving their liquid. 2. Filter the mussel water and keep it aside. 3. In a terracotta pan, create layers of sliced potatoes, onion, parsley, tomatoes, rice, mussels and Leùlia extra virgin olive oil. 4. Continue layering until the pan is full. 5. Add the filtered mussel water and enough water to almost reach the top. Bake at 180°C, static mode, for 60–90 minutes, until the rice is cooked and the top is lightly golden. 6. Let it rest for 10 minutes before serving.