My grandfather used to sit out on his back patio, his legs stretched on a wobbly plastic chair, and “survey the land” (as I used to call it). After a long day working in his rather large backyard garden, there seemed to be nothing better than to enjoy the cool air of dusk, and the purple sky, while watching the garden shadows grow long.
And gardens do take a lot of work. Well, at least managing it the Italian way. We seed, prune and pluck, water diligently, tie and support, all to get the best out of our plants. My grandfather, and now me, never seemed to be the type of person to just “throw some seeds” and see what came.
And the result of all that work: a lot of vegetables. The first few tomatoes and peppers seem to come slowly and with great excitement surrounding their arrival. Then suddenly, sometime in August, it’s like the plants explode and the kitchen table is covered in vegetables and I’m scrambling to figure out what to do with them all. Here is one recipe that comes in handy during the summer bounty: tiella.
A traditional Southern Italian dish, tiella is a sort of baked casserole which, in some regions also includes mussels or some sort of seafood. In my family’s version though, vegetables are the star of the show. How else to best showcase all that hard work? Whether you just finishing picking in your own garden, or had a really successful shopping trip to the farmer’s market, break out your casserole dish and warm up the oven to have the best of summer all in one forkful.
4-5 medium tomatoes or 1 small can of plum tomatoes
1 medium zucchini (or two small zucchini)
1 red or yellow onion
4 medium potatoes
8 ounces flat green or yellow beans
fresh parsley or basil
salt & pepper to taste
1 cup grated Parmigiano-Reggiano cheese
2 tablespoons olive oil