Tiella

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Summer Surplus Celebration

Rated: 4 stars out of 5Rate itRead users' reviews (23)

RECIPE
COMMENTS & REVIEWS(23)

Cook Time:
1 hr 30 min
Level:
Intermediate
Yield:
6 as a main course; 8 to 10 as a side dish

Times:

Prep: 45 min
Inactive Prep: 30 min
Cook: 1 hr 30 min
Total:: 2 hr 45 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

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
3 tablespoons minced garlic
Sea salt, preferably gray salt
Freshly ground black pepper
3 1/2 cups tomato puree, recipe follows
4 tablespoons chopped garlic
1 cup freshly grated Parmesan
About 1 cup fine dried bread crumbs
1/3 cup coarsely chopped fresh basil leaves

Directions

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

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.

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. 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.

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

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.

Tomato Puree:

20 tomatoes, core removed

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

Yield: 10 to 12 cups

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Potato Gnocchi with Wild Mushroom Sugo

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 18

View all 18 Italian Collections

Comments & Reviews

recipe Tiella
Julie Johns Island, SC 05-06-2009
Flag

Where are the olives?
Rated: 3 stars out of 5

While I agree this was delicious, I found it interesting that it did not contain olives or calamari. I spent time in Gaeta,... Italy last year, and this is a "signature" dish of that region using the wonderful gaeta olives and a variety of fillings. We were lucky enough to be there in May during their tiella festival, where all the tiella makers gather in the town square diplaying their gorgeous creations and selling wedges. The music, the wine, the aromas-ahh, I wish I were there! I've been looking for a recipe like that since my return.Read more
recipe Tiella
Felicia Cupertino, CA 03-31-2009
Flag

Willing to try again...
Rated: 3 stars out of 5

I have made this recipe about 4 times and every time I tweak it just a little to see if some things can be remedied. The... first time, the potato did not cook at all even after hours of baking second time, I added more sauce and the potatoes cooked almost all the way through but still had some raw spots. unfortunately it was way too "soupy" the third time, I used more sauce, bread crumbs and cheese and it had a totally pasty consistency. The flavor is great, as I used a simple family recipe marinara but I cant seem to get the potatoes to cook...or the consistency correct. Read more
recipe Tiella
Anonymous 07-26-2008
Flag

Very Happy Family
Rated: 5 stars out of 5

I made this as a side dish for my family it was gone in a second. We had not even finished dinner before they were asking me... to make it again.Read more
recipe Tiella
Kerri Hutto, TX 07-16-2008
Flag

Absolutely Delicious!
Rated: 5 stars out of 5

I just watched your show this morning and made this recipe this afternoon, and it is wonderful! We LOVE it. I didn't have... the tomatoes, so I just used a jar of spaghetti sauce, and followed everything else excatly, and couldn't be any happier with how it turned. It's a beautiful dish, and delicious!! Thank you Michael.Read more
recipe Tiella
CAROL Milwaukee, WI 08-11-2007
Flag

Potatoes and Zucchini Casserole
Rated: 5 stars out of 5

This is a fantastic recipe to use vegetables from the garden or in the winter when you want a great side dish. My husband... just raved about this recipe, it was great and easy to make.Read more
recipe Tiella
Anonymous 06-28-2007
Flag

Just awesome!
Rated: 5 stars out of 5

Loved it- the potatoes took on a pasta texture ( I used Yukon Golds and they worked great ). I was so gald I had leftovers... for lunch. My husband loved it as well.Read more