Tiella di Orzo Patate e Cozze

Ingredients

• 250g pearl barley
• 500 g of mussels
• 2 onions
• 400 g potatoes
• parsley
• garlic oil
• 30g grated pecorino
• salt and pepper

Directions

1. Pearl barley does not need to soak so you can simply rinse it in cold water and then boil it in salted water for about 40 minutes (15 minutes with a pressure cooker).
2. Clean the mussels. Let them open by heating in a pan with a lid with a little olive oil and pepper.
3. Strain and set aside the liquid released from the mussels. Take a baking dish and form a bottom layer of sliced onions. Then sprinkle with chopped garlic and parsley, completing with half the tomatoes into slices and made with a layer of grated cheese.
4. At this point, clean and slice potatoes, and then put them into the tiella doing a layer above the one just created.
5. Now add the barley, the mussels and the rest made of sliced tomatoes and potatoes remaining. Sprinkle again with chopped garlic and parsley. Add salt and pepper.
6. Drizzle the top of the dish with the liquid from the mussels well and with 2-3 tablespoons of oil.
7. Cover the baking dish with aluminum foil and bake at 220 degrees F for 45 minutes.