Ciceri e Tria (Pasta with Chickpeas) with Rosemary Infused Olive Oil
Ciceri and Tria is a classic and comforting dish hailing from the Puglia region of Italy. This dish is loved for its simple yet delicious combination of hearty chickpeas and handmade tagliatelle-style pasta called “tria.” The dish dates back to ancient times when it was considered the food of the peasants. Today, Ciceri and Tria has become a staple in Italian dish, and its popularity has spread around the world. The dish is perfect for those looking for a wholesome and satisfying meal, as it is full of protein, fiber, and flavor. With a few simple ingredients and some patience, you can make this classic Italian dish in your own kitchen by following our recipe developed by the Apicius students and faculty.
Ingredients:
For the rosemary oil
500 gr evo olive oil
100 gr rosemary leaves
Warm the oil and the rosemary at 60°C for 20 minutes, let it cool and afterward blend for 2 minutes in
a blender at max speed. Strain and set aside.
For the Pasta
500 gr water based dough
150 gr chickpeas
1 onion,
1 celery
1 carrot
1 garlic clove
1 bayleaf
2 Tbsp evo olive oil
Freshly ground black pepper to taste
Method
Start by soaking the chickpeas overnight. Remove from soaking water and cook chickpeas in new water with onion, celery, carrot, garlic, and bay leaf for 75 minutes. While the chickpeas are cooking, prepare the dough. Roll until it’s 0.50 cm thick and then cut it into short pasta. They should look like short tagliatelle. Once the chickpeas are cooked, puree 20% of them in their own water: your aim is to obtain a cloudy liquid, not too dense like a chickpea “broth.” In a pan, heat oil, garlic, and the leftover chickpeas. At the same time, boil pasta in salted water, drain and add to the chickpeas. Add a little of the chickpea “broth” and sauté everything together. Keep the liquid in the pan a little runny. Before serving, add the rosemary oil and quickly mix. Serve hot, and grind a generous amount of black pepper on top.