Tiella alla Silana - Italian Potato and Rice Bake

Ingredients

• 4 large potatoes, peeled and thinly sliced (800g) 4 large potatoes, peeled and thinly sliced (800g)
• 1 cup Arborio rice (200g) 1 cup Arborio rice (200g)
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, sliced 1 zucchini, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 cups vegetable broth (470ml) 2 cups vegetable broth (470ml)
• Grated Parmesan cheese for topping Grated Parmesan cheese for topping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 58g, 5g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until translucent.
3. 3.
   Add the garlic, bell pepper, zucchini, and tomatoes to the skillet. Cook for 5 minutes, until the vegetables are slightly softened.
4. 4.
   Stir in the dried rosemary, dried thyme, salt, and pepper. Cook for an additional 2 minutes.
5. 5.
   Grease a baking dish with olive oil. Layer half of the sliced potatoes on the bottom of the dish.
6. 6.
   Spread half of the rice over the potatoes, followed by half of the vegetable mixture.
7. 7.
   Repeat the layers with the remaining potatoes, rice, and vegetables.
8. 8.
   Pour the vegetable broth over the layers, ensuring it is evenly distributed.
9. 9.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
10. 10.
    Remove the foil, sprinkle grated Parmesan cheese over the top, and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden and crispy.
11. 11.
    Allow the Tiella alla Silana to cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the dish.
• Arborio rice — Rinse the rice before using to remove excess starch and prevent the dish from becoming too sticky.
• Parmesan cheese — For a vegan version, substitute with nutritional yeast or a vegan cheese alternative.

Tips & Tricks

• For added flavor, you can sprinkle some fresh basil or parsley over the top before serving.
• Feel free to customize the vegetable mixture by adding your favorite seasonal vegetables.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Serve the Tiella alla Silana with a side of fresh salad or crusty bread for a complete meal.
• Experiment with different herbs and spices to suit your taste preferences.

Serving advice

Tiella alla Silana is best served warm, straight from the oven. Allow it to cool for a few minutes before slicing and serving. Garnish with fresh herbs for an extra touch of freshness.

Presentation advice

To present the Tiella alla Silana, carefully slice it into squares or wedges and arrange them on a platter. Sprinkle some grated Parmesan cheese and fresh herbs over the top for an appealing presentation.