Bari-style Tiella in a jar is a Jar-cooking rice recipes, one of my Regional and traditional recipes from Apulia, revisited in a modern and quick way, obviously cooked using the Microwave jar-cooking technique which allows us to cook dishes quickly, with little mess but, more importantly, it allows us to preserve it for a long time in the fridge, thanks to the vacuum.

After the Apulian focaccia with sourdough and fried olives in the Apulian style, I couldn’t help but prepare the Bari-style Tiella, which, I must tell you, I’ve also made the Bari-style Tiella in an air fryer but that in jar-cooking allows me to preserve it longer and when I have guests for dinner it’s also very nice to serve at the table directly in the jar.

With my Instructions for microwave jar-cooking you can also structure your weekly menu easily; in full convenience, you just need to take the jar you cooked in previous days from the fridge, let it open by heating it in the microwave to enjoy it in full tranquility.

If you like jar-cooking recipes, don’t miss all my other Microwave jar-cooking recipes.

Don’t miss also the Microwave recipes and the Air fryer recipes.
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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 jars of 500 ml
Cooking methods: Microwave
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 3/4 cups water
1 cup Arborio rice
5.3 oz potatoes
1.8 oz breadcrumbs
0.7 oz Pecorino Romano
20 mussels
1 beefsteak tomato
1 onion
4 tablespoons extra virgin olive oil
1 clove garlic
parsley
black pepper
salt (optional)

What you need to cook Bari-style Tiella

4 Jars 500 ml with thin gasket
1 Microwave oven

How to prepare Bari-style Tiella in a jar

Pour the Arborio rice into a microwave rice cooker.
Add a teaspoon of salt.
Also add the water and stir with a spoon to combine the ingredients.
Close the container with its lid.
Leave the valve open and cook in the microwave for 10 minutes at 800 W.
At the end of cooking, close the valve and let it rest while you prepare the condiment sauce.
Clean the mussels by removing algae and beard, or buy them already cleaned.
Open the mussels in a pan with a drizzle of oil and a clove of garlic.
When the mussels are open, discard the empty half-shell and strain the cooking liquid through a fine mesh sieve.
You can use frozen half-shell mussels; they won’t overcook and are perfect for this recipe.
Blend the breadcrumbs with peeled garlic (de-germed), washed parsley, cheese, and pepper.
Peel and thinly slice the potatoes.
Thinly slice the onion.
Pour some extra virgin olive oil on the bottom of the jar.
Add a few onion rings and then 5 thin slices of potatoes.
Add the tomato slices, then season with a handful of chopped parsley and garlic.
Also add a tablespoon of aromatic breadcrumbs.
Also flavor with a tablespoon of pecorino and then place six half-shell mussels.
Press well with your fingers.
Add about 50 g of cooked rice, and press it down well.
Then arrange more potato slices.
Arrange tomato slices, a generous spoonful of aromatic breadcrumbs, and a teaspoon of pecorino to finish.
Clean the rim of the jar well, close it with the lid, gasket, and clamps.
Set the microwave to your tested power (I use 600W), for 7 minutes, insert the jar, and start cooking.
Meanwhile, complete the other jars.
Remove the Bari-style Tiella in a jar from the oven and let it rest for 20 minutes. During this time, the vacuum will form, and cooking will complete. In the meantime, cook the other jars.
When the tiella is warm, we can decide to store it in the fridge for many days or serve it immediately.
In this case, unclamp, place the jar in the microwave, and start at 600 Watts for 3/4 minutes. The steam push will remove the vacuum and gently open the lid.
Serve directly with the jar.