Difference between revisions of "Ciceri e Tria"
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{{cookwork|This recipe needs quantities}} | {{cookwork|This recipe needs quantities}} | ||
| − | + | | [[Cuisine of Italy|Cuisine of Italy]] | |
| − | '''Ciceri e Tria''' is the most beloved dish of [[w:Salento|Salento]], [[ | + | '''Ciceri e Tria''' is the most beloved dish of [[w:Salento|Salento]], [[Cuisine of Italy|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== | ==Ingredients== | ||
| − | * [[ | + | * [[Chickpea|chickpeas]] |
| − | * [[ | + | * [[Carrot|carrots]], [[Dice|diced]] finely |
| − | * [[ | + | * [[Onion|onions]], diced finely |
| − | * [[ | + | * [[Celery|celery]], diced finely |
| − | * [[ | + | * [[Barley|barley flour]] |
| − | * [[ | + | * [[Flour#Wheat Flour|hard durum wheat flour]] |
| − | * [[ | + | * [[Salt|salt]] |
| − | * [[ | + | * [[Chili Pepper|chilli peppers]] |
| − | * [[ | + | * [[Parsley|parsley]], diced |
| − | * [[ | + | * [[Bay Leaf|bay leaves]] |
| − | * [[ | + | * [[Oil|oil]] |
==Procedure== | ==Procedure== | ||
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''Translated and adapted by Silvestro Silvestori, Owner of The Awaiting Table Cookery School, Lecce, Italy.'' | ''Translated and adapted by Silvestro Silvestori, Owner of The Awaiting Table Cookery School, Lecce, Italy.'' | ||
| − | [[Category:Italian | + | [[Category:Italian cuisine]] |
| − | [[Category:Pasta | + | |
| − | [[Category:Chickpea | + | [[Category:Pasta Recipes]] |
| − | [[Category:Vegan | + | [[Category:Chickpea Recipes]] |
| + | [[Category:Vegan Recipes]] | ||
Latest revision as of 17:35, 9 May 2012
| 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 |
| 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
- chickpeas
- carrots, diced finely
- onions, diced finely
- celery, diced finely
- barley flour
- hard durum wheat flour
- salt
- chilli peppers
- parsley, diced
- bay leaves
- oil
Procedure
- 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.
