Tag: chickpeas

Octopus, chickpeas, fennel and orange salad recipe – Italian Cuisine

Octopus, chickpeas, fennel and orange salad recipe


  • 1 kg octopus
  • 200 g fennel
  • 150 g boiled chickpeas
  • 2 untreated oranges
  • 1 carrot
  • 1 celery stalk
  • parsley
  • laurel
  • untreated lemon
  • pepper
  • extra virgin olive oil
  • salt

Boil the octopus for 35 'with a bay leaf, carrot, celery and a stalk of parsley. Let it cool in its water. Clean the fennel while keeping some of its barbine; cut it into thin slices. Prepare a mince with 2 orange peel, 2 lemon peel and fennel barbine.

Drain the octopus and clean it from excess skin; cut it into small pieces and put it in a salad bowl with sliced ​​fennel, chickpeas and peeled raw orange slices. Season with the aromatic mince, salt, pepper, the juice of an orange and four tablespoons of oil.

Chickpeas and tria: the recipe of fried pasta with chickpeas – Italian Cuisine

Chickpeas and tria: the recipe of fried pasta with chickpeas


A very special Salento dish: you make a pasta with chickpeas and then finish with delicious pieces of fried dough. Who wants to try it?

Ready to travel? If not with suitcase and ticket, at least with the flavors. Today we move to the south, we explore the southern cuisine, to be precise that of Salento, the tip of Puglia, characterized by bold and tasteful dishes.
You will certainly know about the Salento cuisine pasticciotti and i rustic, but have you ever heard of ciceri e tria? Literally translated it is about fried pasta with chickpeas, but behind it there is a whole story to know.
In our gallery, we reveal some curiosity on this typical dish, while below is the recipe original.

Ciceri e tria: the recipe

Preparing this dish is a little laborious, but the end result will know how to repay you for every effort. Its peculiarity is above all in the frizzuli, pieces of pasta that are fried and are used to finish the dish.

Ingredients

You must get: 300 g of durum wheat flour, 250 g of dried chickpeas, 1 blonde onion, 1 stick of celery, salt and pepper.

Method

First of all, the day before spoiling the dish the tria must be prepared: create a fountain with the flour, gradually add to the warm water and work the dough until it is compact and homogeneous, then let it rest for an hour. After this time, take the dough and roll it out with the help of the rolling pin, then roll it up and cut it into slices, to obtain strips, similar to tagliatelle. Flour them and leave them to dry for a day.

The evening soak the chickpeas in plenty of water with a handful of coarse salt. The following day, drain them, put them in a large pan of water and boil them. As the foam forms, remove it with a slotted spoon, taking care to top it up with more salt water. Once boiled the chickpeas, add the sliced ​​onion and the celery coast, then cook for two hours.

Now take care of the frizzuli, which are nothing more than fried tria: take a handful of pasta strips, fry them in abundant olive oil, drain them and dry them with absorbent paper.

Meanwhile, boil the remaining tria in salted water. Once the chickpeas are ready, drain them and in a separate pan, in which you will have made a garlic sauté. Add the chickpeas to the tria, adding flavor to the whole. Garnish with frizzuli and enjoy your meal!

Recipe «Lagane and chickpeas – Italian Cuisine – Italian Cuisine


  • 200 g flour 0
  • 200 g milled semolina plus a little
  • 250 g boiled chickpeas
  • 50 g pillow
  • 20 g dry sweet pepper
  • 4 ripe tomatoes
  • half hot spicy chili pepper
  • garlic
  • parsley
  • vegetable broth
  • extra virgin olive oil
  • salt

For the recipe of «lagane and chickpeas, mix the flour with the semolina, then add 200 g of water, a little at a time, and knead until you get a homogeneous mixture. Sprinkle the work surface with a little semolina and knead the dough until it becomes smooth and homogeneous.
Roll it out obtaining a sheet 2 mm thick and cut into strips 3 cm wide and 7 cm long («lagane).
For the dressing: sauté 4 tablespoons of oil in a pan, 2 cloves of crushed garlic with the peel, diced bacon, chillies, chopped tomatoes, a tablespoon of chopped parsley and a pinch of salt for 5 minutes. Add the chickpeas, leave to flavor, stirring for 2 minutes, then add a couple of ladles of vegetable stock and continue cooking for another 3 minutes.
Cook the "lagane" in plenty of salted water for 5-6 minutes, drain, add to the chickpea dressing, stir and serve, adding a drizzle of raw oil and a little chopped parsley to taste.

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