Tria & Ceci with TTI twist (Pasta & chickpeas)
The first time I tried this dish was at a ‘Maseria’ in Salento (Maseria is like a little farm, a family’s home where they grow their own vegetables, breed animals and then serve amazing home cooked food using everything from their land).
TRIA & CECI
I remember when i first saw it dished up in front of me, I was not 100% convinced of the concept of ‘Tria’ (type of pasta) & Chickpeas together in a dry Pasta dish but the first mouthful totally changed my mind in an instance. Its has all the flavours of a minestrone but it’s just not as wet or soupy. :).
Here is my take on it. Enjoy peeps
Ingredients: 3-4 people
500g Fresh tagliatelle
2 cloves of garlic, chopped
1 onion, chopped
1 celery stick, chopped
8 cherry Tomatoes, halved
Handful of Parsley
Half a stock cube
Handful of Kale
1 x 400g tin of chickpeas
Grated Pecorino Romano
1/2 Lemon Juice
Sprinkle of chilli flakes
Olive Oil
- In a saucepan fry a clove of garlice, onion, celery & cherry tomatoes.
Onion, garlic, celery & cherry tomatoes sweating it out
- When they have softened, add the chickpeas, parsley, half a stock cube and a generous amount of water (you will cook the pasta in here, so much sure you add enough water, but not too much or you will saturate the flavours)
Add Parsley, Kale, chickpeas, water and stock
- When the water starts to boil, and has a good flavour (taste it at this point) add the pasta and cook as instructed on the packet.
Cook the Tagliatelle in the stock mixture
- When the pasta is cooked, drain the liquid but preserve it as we will use some of it later.
- Take a good third of the pasta, and in a frying pan, add it to some olive oil, garlic & chilli flakes and fry the pasta until it starts to turn a golden colour.
Fry some of the pasta in oil, garlic & chilli flakes
- When the fried pasta is ready, add to the rest of the pasta and veg mixture. Add the lemon juice, a little of the water and serve with the grated Pecorino.
