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Ciceri e Tria, Salento traditional recipe


Ciceri e Tria
Ciceri e Tria, Salento traditional Recipe
Print Recipe
Ciceri e Tria is a first course very rich in fresh pasta (without eggs, flour, semolina, water and olive oil) to spread thin, turned into short noodles and manipulated to give a spiral shape. Please take note that you should add some extra time BEFORE the mentioned Prep and Cook time. I.e., 1 night for Chickpeas to be taken in the water, and the fresh pasta must rest not less than 30 min. at normal temperature.
Servings Prep Time
4 people 50 min.
Cook Time
150 min.
Servings Prep Time
4 people 50 min.
Cook Time
150 min.
Ciceri e Tria
Ciceri e Tria, Salento traditional Recipe
Print Recipe
Ciceri e Tria is a first course very rich in fresh pasta (without eggs, flour, semolina, water and olive oil) to spread thin, turned into short noodles and manipulated to give a spiral shape. Please take note that you should add some extra time BEFORE the mentioned Prep and Cook time. I.e., 1 night for Chickpeas to be taken in the water, and the fresh pasta must rest not less than 30 min. at normal temperature.
Servings Prep Time
4 people 50 min.
Cook Time
150 min.
Servings Prep Time
4 people 50 min.
Cook Time
150 min.
Ingredients
For the fresh pasta:
For the dressing:
Servings: people
Instructions
For the dressing:
  1. To prepare Ciceri e tria, start to put the chickpeas in water the night before, so you soften the cuticles.
  2. So, prepare the vegetable broth; then peel and finely chop the onion.
  3. Meanwhile, in a large saucepan pour the oil and two cloves of garlic, peeled.
  4. Remove the garlic when browned, then pour the onion and stir with a spatula;
  5. Sauté over low heat, adding water or vegetable broth because it does not stick to the bottom.
  6. After 10 minutes, add the crushed red pepper (to which you have taken care to remove the seeds inside), rosemary and bay leaves .
  7. Drain the chickpeas and pour into the pan and salt to taste: they will cook with the covered lid for about 2 hours, adding vegetable broth little by little.
For the fresh pasta:
  1. Now it's the time to devote yourself to the dough: In a bowl sift the flour and semolina 00, then slowly pour the water at room temperature and olive oil.
  2. Stir the mix with a fork as you continue to add the water at room temperature to the mix; then hand mix in the bowl, first.
  3. When it is compact, go work it on a lightly oiled work surface, until the dough is smooth and homogeneous; then, wrap it in a foil and let it rest for 30 minutes at room temperature.
  4. After the rest, take the dough and roll it out with the rolling pin (or the pasta rolling machine) using all levels in order to create a 2.3 mm thin puff pastry.
  5. Then make noodles and subsequently cut them into pieces of 8-9 cm in length. Twist each piece of dough to give a spiral shape and lay the dough on a sieve to make it dry at least 2 hours.
  6. In a saucepan, bring the seed oil at a temperature of 170° (to be measured with a cooking thermometer); when the pasta is dried, fry 40% of the total pasta amount (calculated on the total dough weight), a few pieces at a time. When they are golden brown, drain and arrange them on a tray lined with paper towels.
  7. The remaining pulp can be boiled in salted water for about 1 minute. Drain directly and join it to the pan with the cooked chickpeas now, to flavor and mix it with the sauce.
Recipe Notes

Serve the pasta and chickpeas, garnishing with some fried tria.

Now, your "Ciceri e tria" are ready to be enjoyed!

As for the conservation, keep ciceri e tria (the non-fried) in the refrigerator for 1 day in an airtight container.

The fried dough can be kept under a bell jar for 1 day at most.

We do not recommend freezing.

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