Ciceri and trie
Instructions
Soak chick peas the day before and then boil them in 200 cl water with the bay leaf and joining the salt when cooked.
With water and flour prepare a thin or thick or browse.
Roll on itself before they dry, then cut out portions of laganelle (trie) about 3-4 mm wide.
Let them dry.
Boil al dente the trie in salted water, drain and merge them to chickpeas.
Drizzle with a mixture of olive oil, chili and onion thinly sliced prepared simultaneously with the cooking of trie.
Ingredients and dosing for 4 persons
- 300 g of chickpeas
- 1 onion
- 1 leaf of laurel
- Hot pepper
- 5 tablespoons of olive oil
- Salt
- For the dough:
- 250 g of durum wheat flour
- Water