RCI-VG.004.0040.001
Ciceri e Tria
Cuisine of Italy is the most beloved dish of Salento, Italy. It's a brothy pasta dish, with the ad
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- chickpeas1 unit
- carrots1 unitdiced finely
- onions1 unitdiced finely
- celery1 unitdiced finely
- barley flour1 unit
- hard durum wheat flour1 unit
- salt1 unit
- chilli peppers1 unit
- parsley1 unitdiced
- bay leaves1 unit
- oil1 unit
Method
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.