Ciceri e Tria
Pasta with chickpeas, a traditional dish from Salento cuisine, featuring fried pasta strips.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Ciceri e Tria's origins are deeply rooted in the history of Salento, Puglia, a region influenced by both Greek and Arab cultures. The dish reflects a combination of peasant cooking traditions and the availability of local ingredients. The fried pasta element likely arose from the need to preserve food and create a more substantial meal from simple staples. The use of chickpeas showcases the region's agricultural heritage.
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Ciceri e Tria is more than just a meal in Salento; it's a symbol of the region's culinary heritage and a dish often associated with festive occasions and family gatherings. It represents the resourcefulness and creativity of Salento's people in transforming simple ingredients into a nourishing and flavorful staple.
Festive Occasions
Ciceri e Tria is often prepared for special celebrations, such as family feasts and religious holidays. It is a dish that brings people together and embodies the spirit of sharing and conviviality.
Peasant Tradition
The dish reflects the peasant traditions of Salento, where simple, locally sourced ingredients were used to create hearty and satisfying meals. It showcases the region's agricultural heritage and the resourcefulness of its people.
Family Recipe
Ciceri e Tria is often passed down through generations, with each family having its own unique variation of the recipe. This makes it a dish deeply connected to personal and family histories.
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Ciceri e Tria offers a delightful blend of textures and savory flavors, with the earthiness of chickpeas, the satisfying crunch of fried pasta, and the richness of olive oil coming together in a harmonious balance.
The primary flavor is derived from the chickpeas, cooked until tender and creamy, often seasoned with garlic, onion, and herbs like rosemary or bay leaf. The 'tria,' fresh pasta cut into strips, is partially fried until golden brown and crispy, adding a contrasting textural element. The sauce, primarily made from the chickpea cooking liquid and olive oil, coats the pasta and provides a savory, slightly nutty flavor. Some variations include a touch of chili pepper for a subtle kick.
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Chickpea Quality
Use high-quality, dried chickpeas for the best flavor and texture. Soaking the chickpeas overnight is essential for proper cooking.
Pasta Frying Technique
Don't overcrowd the pan when frying the pasta strips. Fry in batches to ensure even browning and crispiness. Be careful not to burn the pasta.
Sauce Consistency
Adjust the consistency of the chickpea sauce by adding more or less cooking liquid. It should be thick enough to coat the pasta without being too watery.
Serving Temperature
Ciceri e Tria is traditionally served warm, allowing the flavors to meld together and the textures to remain distinct.
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