PASTA E PATATE ALLA TIELLA 🍝 TUTTO A CRUDO Ricetta tipica Calabrese piatto della Domenica

Today I propose a typical Cosentino dish "pasta and Potatoes alla Tiella" the ingredients are the simplest and most genuine that give life to dishes full of warmth, tradition and family! There are different versions of pasta and potatoes, such as Neapolitan-style pasta and potatoes, but today we make the typical one of my city, the typical Calabrian recipe, in particular from Cosenza. The peculiarity lies in the fact that the ingredients are arranged raw in the tiella (in a pan) and are left to cook slowly all together. In the past, it was cooked in wood-fired ovens that were just turned off, after having baked the bread. Nothing gets dirty only the Tiella, as everything is layered raw! Little effort, little expense, a lot of yield! 😉 Ingredients 500 g Pasta (rigatoni, Penne or Ziti) 5-6 Medium potatoes 500 g Tomato pulp 2 hard-boiled eggs Caciocavallo Aged pecorino cheese (possibly Calabrese) About 600 ml of boiling water Extra virgin olive oil, salt, pepper, basil Put everything raw in layers in a pan