The “Tijella” Cuttlefish and Potatoes – Apulian Recipe is typical of our Gargano.
The “tijella” is the dialect term here in Puglia for casserole, but it is also a way of cooking dishes; indeed, the “tijella au furn” is a typical preparation based on lamb and potatoes that cooks directly in the oven.
In some areas of the Gargano, there is the version with cuttlefish, which in my opinion is even better than the one based on meat (not particularly loving lamb meat).
The procedure is the same; potatoes and cuttlefish more or less in layers in the pot, seasoned with garlic, parsley, cherry tomatoes, oil, and oregano cooked in the oven. Since the potatoes release starch, the cuttlefish become very tender.
There is also the ‘modern’ version, which does not take anything away but speeds up a bit the times because it involves cooking on the stove and passing in the oven with the grill function, only for the final browning.
Today I propose the oven version
The aroma released by this dish makes your mouth water just thinking about it.
Try to make it and enjoy your meal with the tijella cuttlefish and potatoes!!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 351.69 (Kcal)
- Carbohydrates 17.31 (g) of which sugars 1.86 (g)
- Proteins 16.47 (g)
- Fat 24.61 (g) of which saturated 3.25 (g)of which unsaturated 19.13 (g)
- Fibers 1.77 (g)
- Sodium 625.85 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
“Tijella” Cuttlefish and Potatoes – Apulian Recipe
- 3 cuttlefish
- 3 potatoes
- 1 garlic (clove)
- 8 piccadilly tomatoes
- 1 teaspoon dried oregano
- 1 tablespoon breadcrumbs
- 3 tablespoons olive oil
- to taste fine salt
Tools
- Baking Pan
Preparation of the Tijella Cuttlefish and Potatoes – Apulian Recipe
– Preheat the oven to 375°F
– Slice the potatoes and alternate them in the slightly oiled baking pan with the cleaned cuttlefish cut into regular pieces.
– Add the chopped garlic, halved cherry tomatoes, parsley, oil, salt, oregano, and breadcrumbs. Also add half a glass of water.
– Cook by covering the baking pan with a sheet of aluminum foil for about 35 minutes, then remove the foil and continue for another 10 minutes. Before serving the tijella of cuttlefish and potatoes, pass a few minutes under the grill.
Variations:
– Cooking times are indicative, it depends on how thick the potato slices are.
– If you want to cook the tijella on the stove, put all the ingredients in a pot, except the breadcrumbs, and cook covered for about half an hour. The passage under the grill can be done if the pot is also suitable for oven cooking by sprinkling with breadcrumbs.
– Check the cooking of the potatoes by piercing them with a fork.
