Tiella di Patate e Funghi

Name: Tiella di Patate e Funghi (Timbale of potatoes and mushrooms)
Yield: Serves 6
Cuisine: Spanish
Ingredients: salt and pepper; salt and pepper; 50 g dried breadcrumbs; 300 g cardoncelli (oyster mushrooms) or fresh porcini; 1 large onion, about 300 g; 120 ml olive oil; 3 tbsp coarsely chopped flat-leaf parsley; 2 large potatoes, about 600 g, peeled; 300 g cardoncelli (oyster mushrooms) or fresh porcini; 300 g cardoncelli (oyster mushrooms) or fresh porcini

Timbale of potatoes and mushrooms

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

The tiella, or tegame, is comparable to the French tian, but the dish dates right back to the Spanish occupation. This delicious combination of potatoes and mushrooms is eaten as a starter or accompaniment. You can make it richer if you like by pouring on some single cream before baking, though I prefer it pure and simple.

Ingredients

2 large potatoes, about 600 g, peeled
300 g cardoncelli (

Europe
France
Italy
Spain
Side dish
Starter
Puglia
Mediterranean
Vegan

Method

Heat the oven to 200°C/Gas 6. Slice the potatoes and mushrooms. Thinly slice the onion into rings. Oil a shallow ovenproof dish.

Layer the potatoes, mushrooms and onion in the dish, drizzling each layer with a little olive oil and sprinkling with parsley, salt and pepper. Scatt