Cookbook:Ciceri e Tria

From Wikibooks, open books for an open world
Jump to: navigation, search
This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.
The following reason was given: This recipe needs quantities

Cookbook | Ingredients | Recipes | Cuisine of Italy

ciceri e tria

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.



  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.