The tiella of anchovies, potatoes, and onions is a delicious side dish typical of Apulian cuisine. This traditional dish has ancient origins and derives from the Greek term 'téthe' meaning terracotta bowl. Its preparation involves alternating layers of potatoes, onions, anchovies, tomatoes, and breadcrumbs flavored with garlic and parsley. Everything is seasoned with extra virgin olive oil, sea salt, and white pepper. The tiella is then baked until it reaches a crispy and golden consistency. A side dish rich in Mediterranean flavors, perfect to accompany meat or fish dishes.
Open the anchovies in half, removing the head and bones
Thinly slice the potatoes and cut the onions into rings
Cut the tomato pulp into large pieces
In an oil-greased baking dish, layer: anchovies (with salt and pepper), potatoes, onions, tomatoes; sprinkle with a salted mixture of garlic and parsley
Repeat the process
Finish with a layer of anchovies and breadcrumbs
Drizzle with oil
Bake at 200 degrees for 30 minutes
Terracotta bowl
Wooden spoon
Sharp knife
Pan
Italia, Puglia
| Energy (kcal) | 62.57 |
| Carbohydrates (g) | 5.02 |
| of which Sugars (g) | 2.51 |
| Fat (g) | 1.19 |
| of which Saturates (g) | 0.57 |
| Protein (g) | 7.93 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.04 |
