Food and Wine Traditions

Rice, potatoes and mussels, here’s how to cook the tajeddha

The tajeddha is a dish that combines the taste of the sea (with mussels) to that of the earth (with potatoes) in a harmonious and simple way. The dish owes its name to the pan (tajeddha, in dialect) in which the ingredients are placed and then put in the oven. Here is the recipe in a few steps.

To find out other typical dishes of Salento, look at the following link!


Ingredients for 4 people:

400 g of potatoes

4 tomatoes

1 small onion


Extra virgin olive oil


200 g of rice

1 kg of mussels

Grated bread

Grated pecorino cheese (optional)


Once washed and peeled, cut the potatoes into thin slices. Also cut the zucchini and onions into thin slices and divide the tomatoes into four segments. Then put all the vegetables in a bowl.

Clean and wash the mussels and let them open inside a large pan on over high heat with parsley, minced garlic, two tablespoons of oil and cold water inside. Once opened, separate the mussels from the liquid (which must be filtered directly in the bowl with the vegetables) and let them cool.

Now take the tajeddha and alternate within it a layer of vegetables, a layer of mussels (with only half shell facing up), a layer of grated pecorino cheese and a layer of breadcrumbs. Cover everything with the remaining liquid in the vegetable bowl and bake at 220 ° C for an hour and thirty minutes.

To try the recipe and learn from live chef’s advice, you must come on holiday in one of our villas and book a cooking experience with the chef at home.

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