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5
out of 5
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Tiella Calabrese,
September 28, 2007
By ThomasLucente
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"I remember as a child being kidded by my northern Italian playmates that I was a eating a cooking pan.
Since Tiella simply means a pan to those not of the
South (this is how my folks explained it to me).
Our Tiella Calabrese was a favorite summer dish and I can recall the aromas throughout the whole neighborhood..since in those days it seemed that every "mom:" cooked about the same stufff every night. I suppose it was due to the summer gardens and neighbors sharing.
Mom made it like this........
parboiled potates sliced into rounds
peeled sliced zucchinni (cuccuzzielli )
half a cup or so of grated romano cheese
half a cup or so of bread crumbs
hand crushed whole tomaotes from a small can or pint preserve jar
lots of basil
salt and pepper to taste
olive oil
She would preheat the oven to bout 350 degrees and "dirty" a casserole pan with dribbles of olive oil
then alternate layers of sliced potatoes and zucchini topping with the tomatoes, cheese and herbs. The final layer would get the breadcrumbs and then drizzled again with olive oil. Don't foget the basil..cook for about 45 minutes or until a fork pierces the mixture easily.
..the aroma is a killer and the taste sensational.
Tom"
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23 of 23 people found this review helpful.
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