View source for Ciceri e Tria

{{cookwork|This recipe needs quantities}}
 | [[Cuisine of Italy|Cuisine of Italy]]

'''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==
* [[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==

# 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.''

[[Category:Italian cuisine]]

[[Category:Pasta Recipes]]
[[Category:Chickpea Recipes]]
[[Category:Vegan Recipes]]