Meet the Sullivans: Barbara Sullivan's Tutia

April 3, 2011

Barbara Sullivan's Tutia

Long recipe name huh? In Keith's family this bread / snack is called Tutia (pronounced tool-tah) and is made by my mother-in-law, Barbara. This is Barbara's signature dish that she makes for every family gathering. The recipe originated from Keith's mom's mom Evelyn Vernengo, so we consider it Italian. This is my first attempt at the recipe on my own, and it turned out pretty well!
Barbara Sullivan's Tutia 

4 quart pot of water
3/4 teaspoon salt
2 cups white rice (I used brown rice, because its what we had)
1/4 cup butter
5 to 6 eggs (I used 6)
2 cups Parmesan cheese
2 to 3 tablespoons olive oil (I used 2)
salt and pepper to taste
Butter or Pam for baking dish

Preheat your oven to 400 degrees.

Put 4 quarts of water in a pot.

 Splash in 3/4 teaspoon salt.

Let water come to boil, and add rice. After adding rice, let water come to boil again. I waited until the brown rice was soft since it usually takes long for it to soften than white rice.

Drain rice and transfer to a bowl. I used a mesh strainer so the rice didn't fall through the holes in my colander.

Put 1/4 cup butter in rice and allow to melt.

Add eggs, and mix.

Add 2 cups Parmesan. Yep, that's the whole big 'ol container!

 See? Empty! Believe me, its much better this way.

Add salt and pepper to taste.

Add olive oil.

Grease your baking dish and spoon mixture into the dish. Bake for approximately 40 minutes.

When it looks like this...

and bubbles like this, its all done! See how it's nice and crispy around the edges?

After it's cooled, for about 30 minutes you can flip it out carefully onto a cutting board and cut it up into pieces. 

Tutia is best served warm, but keeps for up to 3 days. Enjoy!

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