Lots of people have asked us for the Ciceri and Tria recipe. This is one of the most typical and traditional dish you can eat in Lecce, where the cuisine is based on lots of fresh pasta, legumes, vegetables. Legumes are rich in proteins and so all the legumes are at the core of this paesant cuisine. The main ingredients to prepare this recipe are: durum wheat semolina to make the pasta and the chick peas. The best herb for this plate is the bay leaf.
INGREDIENTS
6 servings
For the chick peas:
1 pound dried chick peas
pinch baking soda
2 lt water
1 garlic clove
1 small red onion
1 carrot
2 bay leaves
1 stalk celery, chopped
3 cherry tomatoes
1 tsp sea salt
For the tagliatelle pasta:
1 pound durum wheat flour
2/3 cup warm water
1 tsp sea salt
Extra virgin olive oil (for deep frying)
Red hot chili pepper
Parsley, chopped
Soak the chick peas overnight (8-12 hours), with a pinch of salt and a pinch of baking soda.
Next day, drain the chick peas and place them in a deep pan. Cover with two liters fresh water and add the garlic clove, the red onion, the chopped carrot, the bay leaves, the cherry tomatoes and celery. Then, add the salt, cover the pan and lower the flame to the minimum. Cook for about three hours until the chick peas become very tender.
While the chick peas cook, make the handmade pasta. The best pasta for this recipe are the tagliatelle. You can make them with the machine or by hand. Let the tagliatelle dry for a few hours.
When the chick peas are ready, deep fry some of the tagliatelle in extra virgin olive oil until they get crunchy and brown. Dry them with paper towels.
Remove the bay leaves from the chick peas, add more water if necessary and raise the flame. Cook the other tagliatelle al dente and then add to the chick peas, with a pinch of chili pepper. Reduce the flame to the minimum, add the chopped parsley and the fried pasta and keep stirring for a minute.
Tags: chick peas, pasta recipes, tagliatelle
Category
Pasta & Rice, Recipes
Hello Sangeeta! we are really impressed by all the similarities between our cuisines. Please let us know when you post your recipe. We would love to try your way. Thank you as always…
i am wondering CnM…this recipe is so similar to one of ours………i am going to make this one to the T and our version too and post them together soon…thanks for this..