Ciceri e Tria

An ancient recipe from Lecce with chickpeas and 'trie' — handmade pasta partly fried for a unique crispy texture.

Ingredients

• 250 g durum wheat semolina
• 200 g dried chickpeas
• 1 whole clove garlic
• 1 bay leaf
• 1 stalk celery
• 3 tablespoons extra virgin olive oil
• Salt to taste
• Black pepper to taste

Preparation

1. Soak chickpeas overnight in cold water with 1/2 teaspoon baking soda.
2. Drain, rinse, and cook with celery, garlic, and bay leaf in hot water for 2 hours on low heat; salt at end.
3. Add hot water midway through cooking as needed.
4. Mash approximately one-third of cooked chickpeas and mix with whole ones.
5. Make dough from semolina and lukewarm water; rest 30 minutes wrapped in cloth.
6. Roll dough to 2mm thickness; cut into 1-2cm wide, 10-15cm long strips.
7. Fry one-third of pasta strips in oil until crispy.
8. Boil remaining two-thirds in salted water 2 minutes; drain and add to chickpeas.
9. Plate and top with fried pasta, black pepper, and olive oil drizzle before serving.