• 300 gr of tria (tipical pasta from Lecce)
  • 2 steams of celery
  • 1 white onion
  • 250 gr di chickpeas
  • salt
  • 3 leaves of laurel
  • extra- virgin olive oil

The night before leave the cheakpeas to sook with some bicarbonate .

The day after, let them cooking over a low heat in a pot filled with water in which you have to put the leaves of laurel and same salt.

Let 250 gr of tria cooking in a lot of water and add the steam of celery: the other pasta, instead should be fried till it became of an amber colour then drain it and keep it apart.

In a big pan let a fine minced onion fryes lightly (be aware not to burn it, it should only become brown), add the fried pasta, the boiled one and the chickpeas.

Mixed well altogether, wait a couple of minutes and serve it hot.

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