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Ciceri e Tria

Ciceri e Tria

(Tagliatelle with chick peas)

Ingredients for 6-8 people
500g chick peas
500g fresh egg tagliatelle (called tria in Lecce and around)
1 large onion, finely chopped
2 cloves of garlic, chopped
2 bay leaves
2-3 ripe tomatoes, chopped
Cazzetta Extra virgin olive oil
1 small stick of celery
Salt and pepper

Procedure
Soak the chick peas in water the night before (for about 12 hours) adding a teaspoon of bicarbonate of soda. In a large pan, heat some olive oil, gently fry the onion and then add the tomatoes, the chickpeas and the bay leaves. Cover with ample water, season and leave to cook slowly until the chick peas soften. Then add about 400g of the pasta. While this is cooking, take a frying pan, heat some olive oil and gently fry the remaining pasta. Serve the chickpeas and pasta first, adding a few pieces of crunchy fried tagliatelle on top.

  

Antipasti - Pasta - Meat and Vegetarian - Fish and Seafood - Desserts - Unique Dishes