Cookbook:Ciceri e Tria

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Cookbook | Ingredients | Recipes | Cuisine of Italy

Ciceri e Tria is the most beloved dish of Salento, Italy. It's a brothy pasta dish, with the addition of chickpeas. A third of the pasta is fried, the rest boiled directly into the broth. Its brothiness varies and sometimes you'll be given a spoon with it, sometimes you won't. Cheese is always absent. The addition of the fried pasta was meant to mimic the texture of meat, back when it was scarce.

Ingredients[edit]

Procedure[edit]

  1. Soak the chickpeas overnight.
  2. Drain the chickpeas and add to a large pot with fresh water. Add the vegetables, bay leaves and salt and simmer until tender.
  3. Meanwhile, make the pasta, by adding roughly 30% barley flour to the 70% hard durum wheat flour and water until you reach pasta consistency. Roll out into thin ribbons, several times thicker than egg pasta allows. Dry a few hours.
  4. Take a third of the pasta and fry in small batches, in extra virgin olive oil.
  5. Regulate water, bring the chickpeas to a boil again, and add the raw pasta.
  6. Cook until tender, around 3 minutes. Add fried pasta, the diced parsley and a good glug of raw oil.

Serve in bowls.

Translated and adapted by Silvestro Silvestori, Owner of The Awaiting Table Cookery School, Lecce, Italy.