Tiella Calabrese

25 Jun

This dish was inspired by a recipe I found on the Food Network’s website by Chef Michael Chiarello. I’ve never seen or heard of Tiella before so I did some research and while there wasn’t much usable info out there on the web I did find some interesting tidbits on about.com, which is how I figured out how to name this recipe. (The comment by Member ThomasLucente was most interesting.) A beautiful, simple preparation that incorporates some of summer’s greatest offerings: zucchinis, tomatoes, basil.

Time: 15 min prep, 1 hour cook                  Serves: 4-6


  • 6-8 small redskin potatoes, sliced in 1/4 inch disks
  • 1 medium zucchini, sliced in 1/4 inch disks
  • 4 garlic cloves, minced
  • 1 handful fresh basil leaves, chopped or torn
  • 1 can diced tomatoes, drained (feel free to sub for fresh garden tomatoes!)
  • 1 cup shredded cheese (I used a blend of Asiago, Provolone, Romano, and Parmesan)
  • 1/2 cup plain breadcrumbs (I used panko)
  • salt & pepper to taste (I used sea salt & freshly ground black pepper)
  • 2 tbsp olive oil

How to make it

  • Preheat oven to 375F. Prepare an 8×8 casserole with non-stick cooking spray.
  • Place potatoes in a medium glass mixing bowl and the zucchini in a separate medium glass mixing bowl. Add 1 tbsp olive oil to each. Divide garlic and put half in each bowl. Season each with salt & pepper. Toss each one well to coat with oil & evenly distribute seasonings.
  • Spoon 1/3 of the can of tomatoes into bottom of casserole dish. Make a layer potatoes and zucchini, alternating between the two. (Try to put the ends of the potatoes on the bottom layer for a more attractive looking end product.)
  • Spread another 1/3 of the tomatoes over top. Sprinkle with 1/2 cup cheese, half of breadcrumbs and basil. Make another layer of potatoes and zucchini. Top with remaining tomatoes, cheese, bread crumbs and basil. If you’d like, make a small pattern on top of this layer but be sure to sprinkle this part with some cheese & crumbs as well!
  • Bake uncovered for 30 minutes. Cover (with foil) and bake for another 30 minutes. Uncover again and bake for 10-15 minutes until top browned. Remove from oven allow to cool to room temperature (to allow flavors to deepen). Tiella may be served room temp, warm or hot. Cut into squares and serve at desired temperature.

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