Ciceri e tria
Dal libro “Il gusto del tacco d’italia”, edito nel 2010 in italiano/inglese/tedesco. La ricetta di un piatto che si fa solo nel Salento, “ciceri e tria”, un piatto povero che unisce la bontà dei ceci cotti come di consueto, con la pasta “tria”, dall’arabo “Ytria”, fatta di sola farina di grano duro e acqua. Un terzo della pasta viene fritto crudo in olio evo e aggiunta a pasta e ceci, per dare gusto e croccantezza…stupenda!
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Ingredienti
- 300 g durum wheat semolina flour
- water
- 300 g chickpeas
- 1 stick celery
- 1 clove garlic
- 1 carrot
- 1 tomato
- 1/2 glass extra virgin olive oil
- q.b. salt and pepper
Ingredienti
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Istruzioni
- To make the pasta (tria), mix the flour and water together until it is compact and stretchy. Lie the pasta flat and thin. Cut the strips so that they look like small "tagliatelle" pasta. Soak the chickpeas overnight. Put them into a saucepan with the celery, garlic, carrot and tomato, cover with water (about 5 inches) and make sure that there is plenty during the cooking, that the level remains the same, adding more when necessary, but always very hot water. Cook over a low flame for at least three hours, add salt at the end. Put the oil in a pan and fry 1/3 of the "tria" until it is gold. Add the remaining "tria" to the pan of chickpeas and cook carefully. Before serving add the fried "tria" and continue to cook for a minute. Turn off the heat and drizzle olive oil and some freshly ground white pepper.
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