Cookbook:Ciceri e Tria
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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.
- carrots, diced finely
- onions, diced finely
- celery, diced finely
- barley flour
- hard durum wheat flour
- chilli peppers
- parsley, diced
- bay leaves
- Soak the chickpeas overnight.
- Drain the chickpeas and add to a large pot with fresh water. Add the vegetables, bay leaves and salt and simmer until tender.
- 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.
- Take a third of the pasta and fry in small batches, in extra virgin olive oil.
- Regulate water, bring the chickpeas to a boil again, and add the raw pasta.
- 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.