Tiella Recipe

Tiella Recipe | Michael Chiarello

Ingredients

Main Dish:

• 1 1/2 pounds russet potatoes, peeled and sliced into 1/4-inch rounds
• 5 tablespoons premium extra-virgin olive oil, plus additional for greasing baking dish
• 1 pound zucchini
• 4 tablespoons minced fresh garlic
• Sea salt, ideally gray sea salt
• Freshly cracked black pepper
• 3 1/2 cups tomato sauce (recipe provided below)
• 1 cup freshly shredded Parmesan
• Approximately 1 cup fine dry bread crumbs
• 1/3 cup roughly chopped fresh basil

Tomato Sauce:

• 20 fresh tomatoes, stem end removed

Instructions

1. Position potatoes in a glass mixing bowl and lightly coat with roughly 2 tablespoons of premium extra-virgin olive oil. Toss to thoroughly coat.
2. Remove both ends from zucchini, then slice lengthwise into 1/4-inch strips. Transfer to another bowl. Drizzle with 3 tablespoons of premium extra-virgin olive oil, and season generously with salt and pepper according to preference.
3. Heat oven to 375 degrees F. Gently oil a deep 2 1/2 to 3-quart ceramic baking vessel (roughly 9 by 12 inches). Distribute roughly 1/4 cup of tomato sauce and spread evenly across the base of the vessel.
4. To both zucchini and potato bowls, add 2 tablespoons of minced garlic each and combine thoroughly using a silicone spatula. Using the prepared potatoes and zucchinis, construct alternating layers in the oiled baking vessel, using small scraps to fill any empty spaces. Distribute 1/2 cup of the tomato sauce on top, then sprinkle 2 tablespoons of the Parmesan and 2 tablespoons of the bread crumbs. Add some of the basil leaves. Repeat the arrangement of the vegetables, tomato sauce, Parmesan, bread crumbs, and basil until all vegetables are used. Top the final layer with the leftover bread crumbs and Parmesan.
5. Bake uncovered for roughly 1/2 hour, then cover with foil for the following 45 minutes of baking, finally removing the cover for the final 15 minutes, until softened and bubbling vigorously. Take from the oven and permit it to reach room temperature to let the composition rest and develop enhanced flavor complexity.
6. Tiella can be enjoyed hot, at moderate temperature, or chilled. Warm again in a moderate-temperature oven if preferred. When ready to serve, cut into portions and carefully remove from the vessel using a broad kitchen utensil.

Tomato Sauce

1. Bring 2 large pots of salted water to a vigorous boil. Submerge the tomatoes into the boiling liquid and blanch for 45 to 60 seconds. Move blanched tomatoes to a sheet pan and remove the softened exterior layers. With a mesh strainer positioned over a container, press out the seeds and pulp from each tomato. Reserve the strained transparent liquid in the refrigerator for future applications. Cut the peeled tomatoes into 1-inch portions and transfer into a food processor. Blend until completely smooth. Empty into a storage container.
2. Yield: 10 to 12 cups