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Ciciri e tria
This is a typical recipe from Salento, an area of Apulia.
It can be enjoyed in summer as well as in winter.
This kind of pasta is similar to noodles made with soft wheat flour and hard wheat bran or burn wheat flour and bran.
Ingredients for 4 people
Soft wheat flour or burnt wheat
200 g hard wheat bran
300 g chickpeas
1 clove of garlic
2 laurel leaves
3 cherry tomatoes
parsley to taste
80 g extra virgin olive oil
salt to taste
pepper or chilli to taste
Mix the bran with the flour and slightly salted water until you obtain a smooth mixture. Let rest for at least one hour in a plastic sheet.
with a rolling pin and make the noodles 15 cm long and 1 cm wide.
Cook the chickpeas for at least 3 hours on a low heat with plenty of water and the laurel, the celery, half an onion and the garlic.
Brown a part of the noodles in boiling water and put them on blotting paper.
Cook the remaining pasta in plenty of salted water.
Put the pureed chickpeas, the oil and the fried noodles in a soup tureen. Mix and let rest. Serve with chopped parsley and pepper.
Traduzione in italiano su http://www.lucianopignataro.it/a/ricetta-ciciri-tria-salento/91712/