Tiella

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I ordered this dish at Michael's Napa Valley restaurant Bottega, it was divine! We were excited to find the recipe online and went to work making it for dinner tonight. The result was very flavorful, just as I remembered at Bottega. The only difference was that Bottega's version sliced their potatoes and zucchini about 1/8 of an inch thick, not 1/4 inch thick as instructed in this recipe. Even at 1/4 inch thick, both the potatoes and zucchini cooked up tender. I will make this recipe again exactly as written except I will slice my potatoes and zucchini 1/8 inch thick on my mandolin. I can't imagine making this recipe without the advantage of a mandolin as there is quite a bit of thin slicing needed. I would recommend this recipe as it is delicious and has so many flavors going on.

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I just made this dish tonight and it was soo easy! Just make sure you're cutting the potatoes thin so they cook easy and you can definitely use spaghetti sauce instead of making the puree(I used Robusto from Prego... its really simple to make and yummy : the only bad thing is the it seems like forever for it to cook but it is soo worth it.

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This recipe is as close to a tiella from Gaeta as a hotdog is to a filet of salmon! A tiella is a covered deep dish pie, a first cousin of the deep dish pizza. Made like a pie with pizza dough top and bottom and baked, cooled and eaten with the hands. At times I think Chiarello was adopted and his biological parents were English!

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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.

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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.

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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.

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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.

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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.

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I made this dish, and it looked like something you would find in Tuscany, Italy! Beautiful! I also had extra zuchinni, so I made a zuchinni-only tiella (also omitting bread crumbs, and it was AWESOME!!! Both dishes were amazing, and EASY to make! All you need in patience! Highly recommended!

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This recipe had some really great flavors, but it wasn't very successful together. I ended up baking this dish for at least 4-5 hours and the potatoes NEVER GOT DONE!!! They were as hard as they were before they were cooked at all. I was very disappointed because I was taking this dish to a work function. Several people there thought the dish contained some type of exotic tuber, like yucca, but I had to explain they were RAW POTATOES!! I would probably make this dish again because the flavors were good but I will definitely cook the potatoes before I layer the dish.