 | |
| Course | Primo (Italian pasta course) |
|---|---|
| Place of origin | Italy |
| Region or state | Salento |
| Main ingredients | Pasta, chickpeas |
Ciceri e tria (Italian: [ˈtʃiːtʃeri e tˈtriːa]) is a pasta dish originating in the Salento region. It is prepared with pasta and chickpeas as primary ingredients, and includes fried pasta. It has been described as a "classic and emblematic dish of Salentine cuisine" [1] and as a specialty dish of Apulia. [2]
Etymology
Ciceri means 'chickpeas' in Latin. [3] Tria, meaning 'pasta' or 'noodle', derives from an Arabic word for pasta, إطرية, iṭriyah (from the root طرو, ṭ-r-w, or طري, ṭ-r-y, 'to be fresh, moist, tender'). [4] It means 'pasta' in the Genoese dialect. [5] [3] Tria is the name for a local ribbon shaped pasta, much less known than orecchiette or cavatelli but equally treasured by the Pugliesi. Made from semolina flour and water, tria is often translated as ' tagliatelle', but they are actually quite different. [6] [7]
Ingredients and preparation
Pasta and chickpeas are the primary ingredients in ciceri e tria. [1] [3] Some versions of the dish may have a significant amount of broth, which may be eaten using a spoon. [1] Some of the pasta (from one-third to one-half) is fried in oil as part of its preparation, while the rest of it is boiled. [1] [3] The use of fried pasta was originally performed to create a quality or mouthfeel of meatiness in the dish during times of meat scarcity. [1] The fried pasta may also add crunchiness to the dish. [1] Apulian versions may involve the chickpeas being simmered over a low heat while fresh pasta is being prepared. [3] Dried/uncooked chickpeas may be soaked one day prior to preparation of the dish. [3] [5] Additional ingredients may include onion, carrot, celery and garlic. [3] It may be seasoned with black pepper. [3] It has been described as having a bacon-like flavor. [5] It may be served as a side dish with bread or rice. [1]
See also
Ciceri e Tria at the Wikibooks Cookbook subproject
References
- ^ a b c d e f g Aggarwal 2013, pp. 136–137.
- ^ Anderson, p. 61.
- ^ a b c d e f g h Taylor 2013, pp. 108–110.
- ^ Lane, Edward William. Arabic-English Lexicon.
- ^ a b c Gade 2003, pp. 128–129.
- ^ Zanini De Vita 2009, pp. 302–303.
- ^ Aggarwal 2013, pp. 136-–137.
Sources
- Aggarwal, Uma (2013). America's Favorite Recipes, Part II: The Melting Pot Cuisine. iUniverse. ISBN 978-1475977868.
- Anderson, Burton. The Foods of Italy: An endless adventure in taste (5th ed.). Italian Trade Commission.
- Gade, H. W. (2003). The Digital Pasta Book 1 / Italian pasta. Vol. 1. NORDISC Music & Text. ISBN 8788619478.
- Taylor, John Martin (2013). The Fearless Frying Cookbook. Workman Publishing Company. ISBN 978-0761172000.
- Zanini De Vita, Oretta (2009). Encyclopedia of Pasta. University of California Press. p. 302. ISBN 978-0520944718.
Bibliography
- Guaiti, Daniela (2010). Puglia (in Italian). Edizioni Gribaudo. p. 48. ISBN 978-8879068390.