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Yield: 4 portions
CECI E TRIA
Ingredients Amounts
Chickpeas, dried 300 g
Semolina, for pasta 250 g
Garlic cloves 2 ea.
Onion, thinly sliced 500 g
Tomatoes, cherry, cut in half 3 ea.
Bay leaf 1 ea.
Celery 50 g
Fennel stalk, wild 1 ea.
Salt and pepper to taste
Method
1. For the chickpeas: Soak the chickpeas overnight with salt. The next day drain and
place in a deep saucepan and cover with fresh water. Gently bring to a boil and
simmer for about 1 hour. Add the onion, tomatoes, bay leaf, celery, and fennel.
Finish cooking gently for another hour.
2. For the tria: Put the semolina in a mixing bowl and slowly add the warm salt water.
3. Knead the pasta for a few minutes until well amalgamated. Cover with a cloth to rest
for about 30 minutes. Roll the dough into a very thin sheets and them into long
noodle strips about ½ inch wide and 5/6 centimeters long.
4. Boil the tria in water and add to the chickpeas.
5. Strain some of the chickpeas and pasta and deep fry.
6. Serve in a dish, the boiled chickpeas and pasta and garnish with the fried chickpeas
and pasta. Finish with the fresh ground black pepper and drizzle with olive oil.
Recipe credit: Teresa Buongiorno, as presented at the 2008 Worlds of Flavor
Conference. Published with permission of the authors. All rights reserved.
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