Ciceri e Tria
 | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Salento |
| Main ingredients | chickpeas and fried pasta |
 Cookbook: Ciceri e Tria  Media: Ciceri e Tria | |
Ciceri e Tria [ˈtʃiːtʃeri e ˈtriːa] is a pasta dish in Italian cuisine that originated from Arabs who once ruled in Apulia. It is a part of the cuisine in the Salento region of Italy. It is prepared with pasta and chickpeas as primary ingredients, and includes fried pasta. The dish may be served as a primi piatti dish, a first course that consists of a pasta dish. It has been described as a "classic and emblematic dish of Salentine cuisine"[1] and as a specialty dish of Apulia.[2]
Origin
In Apulia, the dish originated from Arab people who at one time ruled over the region.[3] Ciceri e Tria has also been stated to have originated in the Salento region of Italy (which is within the region of Apulia), where it is a common dish.[1]
Etymology
Ciceri means "chickpeas" in Latin.[4] Tria, meaning "pasta" or "noodle," derives from an Arabic word for pasta, إطرية iṭriyah (from the root طرو ṭ-r-w or طري ṭ-r-y 'to be fresh, moist, tender').[5] It means "pasta" in the Genoese dialect.[3][4] "Tria" can also refer to tagliatelle, a traditional pasta, the term being from the dialect of Apulia.[6] Tria can also refer to a type of pasta in Sicily.[7] Tria is an old word that is still used in many areas of Southern Italy, particularly in Sicily.[7]
Ingredients and preparation
Pasta and chickpeas are the primary ingredients in Ciceri e Tria.[1][4] Some versions of the dish may have a significant amount of broth, which may be eaten using a spoon.[1] Some of the pasta (from one-third to one-half) is fried in oil as part of its preparation, while the rest of it is boiled.[1][4] The use of fried pasta was originally performed to create a quality or mouthfeel of meatiness in the dish during times of meat scarcity.[1] The fried pasta may also add crunchiness to the dish.[1] Apulian versions may involve the chickpeas being simmered over a low heat while fresh pasta is being prepared.[4] Dried/uncooked chickpeas may be soaked one day prior to preparation of the dish.[4][3] Additional ingredients may include onion, carrot, celery and garlic.[4] It may be seasoned with black pepper.[4] It has been described as having a bacon-like flavor.[3] It may be served as a side dish with bread or rice.[1]
Service
In Apulia, the dish is a common primi piatti dish,[8] which is a first course of pasta. In the Italian formal meal structure, a first course is referred to as primo, and typically consists of hot food.
See also
References
- 1 2 3 4 5 6 7 8 Aggarwal 2013, pp. 136–137.
- ↑ Anderson, p. 61.
- 1 2 3 4 Gade 2003, pp. 128–129.
- 1 2 3 4 5 6 7 8 Taylor 2013, pp. 108–110.
- ↑ Lane, Edward William. Arabic-English Lexicon.
- ↑ Aggarwal 2013, pp. 136-–137.
- 1 2 Zanini De Vita 2009, pp. 302–303.
- ↑ Zanini De Vita 2009, pp. 302-303.
Sources
- Aggarwal, Uma (2013). America's Favorite Recipes, Part II: The Melting Pot Cuisine. iUniverse. ISBN 1475977867.
- Anderson, Burton. The Foods of Italy: An endless adventure in taste (5th ed.). Italian Trade Commission.
- Gade, H. W. (2003). The Digital Pasta Book 1 / Italian pasta. 1. NORDISC Music & Text. ISBN 8788619478.
- Taylor, John Martin (2013). The Fearless Frying Cookbook. Workman Publishing Company. ISBN 0761172009.
- Zanini De Vita, Oretta (2009). Encyclopedia of Pasta. University of California Press. ISBN 0520944712.
Further reading
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