• Image of Ciceri e trie
  • Image of Ciceri e trie
  • Image of Ciceri e trie

ceramic plate
dimensions: ø cm 26,5
weight: gr 700 circa

This plate is a part of a Gastrode’sign Collection, a series projected for a pubblication named “La Puglia in un piatto”, a book about traditional recipes and ceramics inspirated to the Apulia territory.

Soak the chickpeas overnight in warm salted water. Drain the next day, wash them and put them in a saucepan with about 2 litres of water with the seasonings. When they reach the boil cook for about 3 hours on a low heat. In the meantime prepare the trie by mixing the flour with water to obtain a dough with a rather solid consistency.
Roll out the dough with a rolling pin (making sure that the work surface is well floured) until you obtain a thin sheet. Cut into strips and place on a floured surface. Boil the trie in a large quantity of salted water leaving aside a handful. In the meantime in a pan with plenty of oil fry the garlic and chilli pepper then add a handful of raw trie. Remove the pan from the heat when the pasta is golden. Strain the trie while still firm (al dente), combine with the hot chickpeas, add the sautéed mixture and stir. The dish should be served piping hot.

_300 g dried chickpeas
_1 stalk of celery
_1 clove garlic
_1 small onion
_chilli pepper

For the pasta:
_300 g whole wheat flour
_water as needed