Tiella (Michael Chiarello) Recipe

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Tiella (Michael Chiarello)
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Ingredients
12
Count
Nutrition
482
Calories
Total time
135
Minutes
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Ingredients:

Directions:

  1. Place potatoes into a glass bowl, coat lightly with about 2 tablespoons of extra-virgin olive oil. Mix to coat.
  2. Trim the ends of the zucchini, then cut lengthwise into 1/4-inch-thick slices. Put in a separate bowl. Top with 3 tablespoons of extra-virgin olive oil, and season with salt and pepper, to taste.
  3. Preheat the oven to 375 degrees F. Lightly oil a deep 2 1/2 to 3-quart baking dish (about 9 by 12 inches). Then place about 1/4 cup of tomato puree and spread out to coat the bottom of the pan.
  4. In zucchini and potato bowls, add 2 tablespoons of garlic each and mix in well with a rubber spatula. Using the potatoes and zucchinis, make a layer in the prepared baking dish, alternating between the potato and zucchini, filling in any gaps with small pieces. Spread 1/2 cup of the tomato puree on top, then sprinkle 2 tablespoons of the Parmesan and 2 tablespoons of the bread crumbs. Top with some of the basil. Repeat the layering of the vegetables, tomato puree, Parmesan, bread crumbs and basil using all the vegetables. Cover the top with the remaining bread crumbs and Parmesan.
  5. Bake, uncovered, for about 1/2 an hour, then cover for the next 45 minutes of baking, finally uncovering for the last 15 minutes, until tender and bubbling, about 1 1/2 hours total cooking time. Remove from the oven and let cool to room temperature to allow the dish to settle and deepen in flavor.
  6. Tiella may be served hot, warm, or at room temperature. Reheat in a low oven, if desired. To serve, cut into squares and carefully lift out of the pan with a spatula.
  7. Tomato Puree:
  8. Bring 2 large pots of water to a boil. Lower the tomatoes into the water, blanch for 45 seconds to 1 minute. Place blanched tomatoes on a baking sheet, and peel the loosened skins. With a colander over a bowl, squeeze the seeds and innards out of each tomato. Set aside and refrigerate the clear strained liquid for other uses. Slice the peeled tomatoes into 1-inch chunks, and place chunks into blender. Puree thoroughly. Pour into bowl.
  9. Yield: 10 to 12 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 482.37 Kcal (2020 kJ)
Calories from fat 163.6 Kcal
% Daily Value*
Total Fat 18.18g 28%
Cholesterol 14.67mg 5%
Sodium 455.68mg 19%
Potassium 2165.64mg 46%
Total Carbs 63.67g 21%
Sugars 15.58g 62%
Dietary Fiber 8.97g 36%
Protein 19.8g 40%
Vitamin C 82.2mg 137%
Iron 3.2mg 18%
Calcium 322.4mg 32%
Amount Per 100 g
Calories 81.51 Kcal (341 kJ)
Calories from fat 27.65 Kcal
% Daily Value*
Total Fat 3.07g 28%
Cholesterol 2.48mg 5%
Sodium 77mg 19%
Potassium 365.96mg 46%
Total Carbs 10.76g 21%
Sugars 2.63g 62%
Dietary Fiber 1.52g 36%
Protein 3.35g 40%
Vitamin C 13.9mg 137%
Iron 0.5mg 18%
Calcium 54.5mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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