1 RECIPE PER MONTH: NOVEMBER

“CICERI AND TRIA”

Ingredients:

300g of Caricato Factory chickpeas

500g of durum wheat flour

1 onion

1 sprig of parsley

1 stick of celery

1 handful of peeled red tomatoes

1 clove of garlic

1/2 glass of Tatanoso extra virgin olive oil

Black pepper to taste

Salt to taste

Method:

Leave the chickpeas to soak for at least 12 hours in fresh water in advance. Then proceed to cook them, if possible, in a terracotta pot, in plenty of salt water and simmer on a low heat with the onion, parsley, celery and tomatoes. When cooked, salt to taste and leave the chickpeas to rest.

In the meantime, with 500g of durum wheat flour, prepare strips of pasta and leave them to dry for an hour. Then, cook the pasta in boiled water and drain when they are al dente. While the pasta is cooking in a large pan, heat the extra virgin olive oil with a clove of garlic cut into large pieces. Before the oil starts to fry, gently dip in about 100g of the pasta that has been not yet been cooked. In Salento, this type of pasta is called ‘Tria’. With a fork, move it slightly so that it becomes golden, but not very dark.

Towards the end of the cooking (both the boiled and the fried pasta) mix everything in the pan where it should then be fried, adding a pinch of pepper. Leave the pan on a high heat for a very short time. Serve hot!

Tip:

Pair the dish with Ciceri and Tria with Caricato Factory red Leverano doc Uecchi Te Musciu wine.