Ciceri e Tria

The city of Lecce in the Apuglia region is home to this dish made with chickpeas and tagliatelle pasta. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm wide.



1.Drain and rinse the chickpeas. Sauté the onion, carrot, celery, tomatoes, and garlic. Then add the chickpeas.

2. Prepare the tagliatelle: To cook the pasta:  Bring to a boil water adding the salt so it dissolves.  Add the pasta and cook to al dente.  For Fried pasta: fill a deep pot filled with 3 inches of olive oil. Set over medium high heat. Heat to 350°F. Carefully place about one-quarter of the boiled noodles into the oil, separating the strands as much as possible. Fry for 2 to 3 minutes, flipping once with tongs, until crisp and brown. Remove the noodles to a paper towel-lined tray.

3. Add the boiled tagliatelle and fried tagliatelle to the chickpeas. Stir gently. Stir in the parsley. Season to taste with red pepper.

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