In The Dominion Post’s ongoing Wednesday feature, Quarantine Kitchen, we highlight dishes prepared by readers, staffers and chefs at our local restaurants, in an effort to keep us connected through food.
Today we bring you a longstanding favorite recipe from the proprietors of a longtime favorite local eatery: Colasante’s Ristorante & Pub.
“This recipe is a traditional Italian casserole dish called Tiella, made with layered vegetables like tomatoes, potatoes and zucchini,” Cindy Colasante said. “Depending on the region, there are many versions of Tiella.
“My mother-in-law, Maria, made hers with potatoes, zucchini and squash. It is a wonderful dish that is enjoyed in the summer with vegetables fresh from the garden or farmers market or warms you on a cold winter day.”
While this dish isn’t usually available at the restaurant, it’s such a good one that it does occasionally make an appearance, she said.
“This dish is not on our menu, but a Colasante favorite. My mother-in-law is not with us any longer but it is a recipe of hers that is near and dear to our hearts. You never know when this dish might be a feature special on an evening,” Colasante said.
The traditional version is vegetarian, but Colasante said you can add a bit of carnivore flair, some spice, you name it.
“For a heartier dish, my family loves a layer of sliced meatballs in the middle,” she said. “I also add a sprinkle of red pepper flakes for an extra kick and we always use our homemade spaghetti sauce.”
TIELLA
-5 medium potatoes, peeled and sliced
-3 medium zucchini, peeled and sliced
-3 medium squash, peeled and sliced
-2 cups of tomato sauce or spaghetti sauce
-1/2 cup of Italian bread crumbs
-1-2 cups of shredded mozzarella cheese
- Drain squash and zucchini overnight to remove excess moisture from vegetables. These vegetables tend to make the dish watery if not drained. Lightly sprinkle salt to draw out juice.
- Preheat oven to 375 degrees.
- Lightly grease 9-by-13-inch pan
- Put a light layer of sauce in bottom of pan
- Layer potato slices slightly overlapping to cover the bottom.
- Repeat layers of zucchini and squash
- Make a light layer of sauce over vegetables
- Sprinkle a light layer of bread crumbs
- Light layer of shredded cheese
- Repeat layers of vegetables
- Top with light layer of sauce, bread crumbs
- Bake for an hour, adding a layer of shredded cheese on top for the last 15 minutes
- Let cool before serving
To order
If you’d rather let Colsante’s do the cooking for you tonight, the restaurant offers several options.
Colasante’s dining room has reopened.
Summer hours are 11 a.m.-9 p.m. Sunday-Thursday; 11 a.m.-10 p.m. Friday and Saturday.
The restaurant also offers carryout, curbside pickup and delivery via GrubHub and Uber Eats.
You can also order online from the website at colasantesrestaurant.com
Colssante’s features daily specials on Tuesday, Wednesday and Thursday that are standing daily specials.
But the chefs also mix extra specials in seven days a week, Colasante said.
“The best way to see what those specials are is to call or watch our social media platforms: Facebook, Instagram and Twitter.”
It is important to note that the owners ask everyone follow certain rules when dining in, in accordance with coronavirus safety guidelines. The restaurant has posted the rules on the eatery’s Facebook page.
