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Need Tiala recipe?
I'm not sure if I'm spelling the name right, but I think it's Tiala. It's an italian dish that's very similar to lasagna only instead of pasta, it's layered with thinly cut zucchini, potatoes, onions, and yellow squash. I had this recipe years ago, but I can't find it and I'd love to make it again. Can anyone help?
Tropicales - Thanks for the recipe! That's not it because this dish didn't have any mushrooms in it at all. But I do like the way your recipe sounds and will give it a try too.
dnjo303 -- I do wonder if maybe it's just something she "made up" as an alternative to standard lasagna. The person who made it and who gave me the recipe was an elderly Italian grandmother -- boy oh boy didn't she make the best food! Shame her family didn't jot down all the recipes she had in her head -- they could've made a fortune with a cook book!
3 Answers
- dnjo303Lv 51 decade agoFavourite answer
Sorry SU, with me you hit a double whammy, I'm Italian as well as a chef but I don't know this dish. What you may find is the person who made it for you years had it handed down from someone in their family that may well go all the way back to a small Italian village. Sorry I can't help.
- 7 years ago
I know exactly what your talking about. I'm from North Central West Virginia and it's a very common dish. You layer in 9x13 dish sliced potatoes, zucchini, yellow squash, and onions and then top with breadcrumbs. Keep doing that but save some room for the ground hamburger and mozzarella cheese. Once you complete the layers, pour a 14.5 oz can (I think) of tomato sauce. Then bake it for an hour (I'm not sure of the temp.. This is all from my head. My grandma makes the best and gave me the recipe a long time ago) but I believe it's 375 for about an hour. Then top it with cooked ground burger and shredded mozzarella cheese and bake until cheese is melted. Of course, if it still looks soupy, bake a little longer before topping it. :)
Hope this helps.
- TropicalesLv 71 decade ago
You might be thinking of Teglia.
Here's a recipe...you can modify it to taste and add/change the vegetables...
Teglia di Patate e Funghi
(Italian gratinéed potatoes & mushrooms)
Yield: 4-6 servings
INGREDIENTS PREP AMOUNT
Porcini mushrooms, dried 1 cup
Milk, hot 1 1/2 cups
Olive oil 1/4 cup
Onions, thinly sliced 2 each
Salt & pepper to taste
Potatoes peeled, thinly sliced 2 lbs
Parmesan cheese grated 1 cup
Salt & pepper to taste
METHOD:
Basic Steps: Soak → Sauté → Layer → Bake
Preheat oven to 350°. Soak the porcini in hot milk for 15-20 minutes to rehydrate. Drain, reserving the milk, and squeeze dry.
Heat the oil in a skillet over medium heat. Add the onions and sauté till wilted and translucent. Stir in the mushrooms and salt and pepper. Heat through 1-2 more minutes. Remove from heat.
Oil or butter a 2-quart casserole dish. Layer in 1/3 of the potatoes. Cover with 1/3 of the mushroom mixture, then 1/3 of the Parmesan. Sprinkle with salt and pepper. Repeat twice more with remaining 2/3 of ingredients. Press down on top of dish to compress.
Pour reserved milk over all. Bake, covered, 30 minutes. Remove cover and bake another 10-30 minutes till top is browned and potatoes are cooked through.
Remove from oven and let rest 15-20 minutes. Serve as a first course.
VARIATIONS:
Different varieties of fresh or dried mushrooms can be substituted for the porcini.
Eliminate the Parmesan if you want, or substitute grated Swiss cheese.
Add a few cloves of minced garlic with the onions.
Some recipes substitute white wine for the milk.
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