To make one thing stunning out of straightforward components is true grace. In Italy, this type of delicacies, which developed out of creating do, is named cucina povera. At present’s recipe, ciceri e tria (pasta with chickpeas), is true out of the cucina povera of Salento in Puglia. The genius of it isn’t simply that it elevates regular components, however that a few of the contemporary pasta is simmered in chickpea broth, which thickens it splendidly. The remaining pasta is shallow-fried for a scrumptious crunch, which is the icing on high of the cake, so to talk.
Ciceri e tria
It’s easier than you would possibly assume to make your personal pasta, and really low-cost, too.
Prep 15 min
Cook dinner 1 hr
Serves 4
For the chickpeas
4 tbsp olive oil
1 carrot, peeled and finely diced
1 massive onion, peeled and finely diced
1 stalk celery, finely diced
2 bay leaves
2 rosemary sprigs
2 x 400g tinned chickpeas, drained
1½ tsp advantageous sea salt
100g cherry tomatoes, halved
1 tbsp lemon juice
For the pasta
250g advantageous semolina flour
High quality sea salt
80ml extra-virgin olive oil, plus additional for rubbing the dough
2 garlic cloves, peeled and sliced
½ tsp chilli flakes
First make the pasta dough. Pour the semolina flour right into a bowl, add half a teaspoon of advantageous salt, combine properly and slowly stir in 140ml water. Knead for 5 minutes, till you could have a agency dough. Rub somewhat olive oil over it and put it to 1 facet.
Put the oil in a big saucepan over a medium warmth and, as soon as scorching, add the carrot, onion, celery, bay leaves and rosemary, and cook dinner, stirring intermittently, for 20 minutes. Add the chickpeas, salt and a litre of water, and simmer for quarter-hour. Add the tomatoes and lemon juice, simmer for 5 minutes extra, then take off the warmth.
Put the dough on a clear work floor. Roll out the pasta into a big, roughly 3mm-thick rectangle. Utilizing the again of a desk knife, lower the dough into ½cm-wide x 10-15cm lengthy strips, then put aside.
Warmth a frying pan and pour in 80ml oil. Add the sliced garlic and a 3rd of the pasta, sprinkle over a pinch or two of salt, and fry for 3 minutes, till crisp. Stir by the chilli, then take off the warmth, leaving the pasta within the pan.
Simply earlier than serving, convey the chickpea combine as much as a simmer. Drop within the remaining pasta, and cook dinner for 2 minutes. Scoop the chickpeas, veg and pasta into bowls with a ladleful or two of the broth, high with a few of the fried pasta, spoon over some chilli oil and serve instantly.
