Ciciri e tria: tipical south Apulia dish
Very old recipe made with chickpeas and durum wheat pasta cut like sort tagliatelle. Here in our tipical family restaurant “A Locanda Tù Marchese” in the historical centre of Matino, we made this dish in this way: we fry half pasta (called Tria) and the other half we cook in the boiled water, with chickpeas from near land.
You could eat this traditional dish on our summer panoramic terrace , build like a garden.
History of this dish
This recipe is an exemple of gastronomic archeology:Orazio in his letterary work “Satire” decribed that dish, talking about “lagano” that is the kind of pasta we described before. Here in Salento, this term becomes in dialect “lajana” and then “tria”( from the Arabic word “itrya” that means dry pasta). In the past for S. Josepf feast , they used to make tis dish and eat all together.
Preparation
For one night soak chickpeas in water with salt and bicarbonate; them wash them and cook ( in Salento we use to cook in a special pan, called pignatta) with salt and some bay leaves. Halfway through remove most of the water and add celery, coriander, garlic, onion, tomatoes sauce, and then complete the cooking.
Throw in a pan some heads of garlic, oil, and fry a third of pasta. Cook the remaining pasta in salt water and then, when it is ready , remove the water and add chickpeas with the broth and fry pasta.
Mix all, and complete the dish with ground black pepper.
