The Apulian oven-baked tijella, and specifically from my home, is a traditional recipe based on lamb and potatoes seasoned with oregano and cherry tomatoes!
The “scarpetta” is a must, even though the potatoes as a carbohydrate are more than enough… but when faced with certain dishes, one can make an exception to the rule!
If you have already tried the one with cuttlefish and potatoes you know exactly what I’m talking about!
So, as mentioned, tradition dictates it is made with lamb and potatoes, but there is also a more modern version that includes veal or veal and sausage… a triumph of flavors and aromas that leaves no one indifferent who tastes it.
I’ll show you my home version, (because the taste of lamb is not for everyone) but just change the type of meat… et voilà… tradition is respected 100%!
Off to the kitchen to prepare the Apulian oven-baked tijella!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2-3 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 531.89 (Kcal)
- Carbohydrates 15.59 (g) of which sugars 2.05 (g)
- Proteins 28.10 (g)
- Fat 40.06 (g) of which saturated 6.78 (g)of which unsaturated 6.22 (g)
- Fibers 2.07 (g)
- Sodium 905.41 (mg)
Indicative values for a portion of 240 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
Ingredients
- 12.35 oz veal
- 8.82 oz sausage (pork)
- 12.35 oz potatoes
- 1/4 cup grated Parmesan cheese
- 2 tbsps bread crumbs
- 5.29 oz tomatoes
- extra virgin olive oil
- fine salt
- dried oregano
- garlic (1 clove or a pinch of powder)
- 1/2 cup water
Steps
Preheat the oven to 350°F and slice the potatoes after washing and peeling them.
– Grease the baking dish with a drizzle of oil and lay the meat, sausage, and some potato slices on the bottom; continue with the washed tomatoes, squeezing them directly into the dish, then season with a pinch of salt.
– Season with a handful of Parmesan, a handful of breadcrumbs, and oregano; drizzle with a bit of oil and the garlic; continue layering until the ingredients are used up. Add about 1/2 cup of water. Put in the hot oven, cover the surface with a sheet of aluminum foil, and cook for about thirty minutes.
Check the potatoes by piercing them with the fork tines, they should be soft.
– Broil for a few minutes, removing the aluminum foil, and serve.
