| 词条 | Ciceri e tria |
| 释义 |
| name = Ciceri e tria | image = Piatto ciceri e tria.jpg | image_size = 250px | caption = | alternate_name = | country = Italy | region = Salento | creator = | course = | type = Pasta | served = | main_ingredient = chickpeas and fried pasta | variations = | calories = | other = }} Ciceri e tria {{IPA-it|ˈtʃiːtʃeri e tˈtriːa|}} 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"{{sfn|Aggarwal|2013|pp=136–137}} and as a specialty dish of Apulia.{{sfn|Anderson|p=61}} OriginIn Apulia, the dish originated from Arab people who at one time ruled over the region.{{sfn|Gade|2003|pp=128–129}} 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.{{sfn|Aggarwal|2013|pp=136–137}} EtymologyCiceri means "chickpeas" in Latin.{{sfn|Taylor|2013|pp=108–110}} Tria, meaning "pasta" or "noodle," derives from an Arabic word for pasta, {{lang|ar|إطرية}} {{transl|ar|ALA|iṭriyah}} (from the root طرو ṭ-r-w or طري ṭ-r-y 'to be fresh, moist, tender').[1] It means "pasta" in the Genoese dialect.{{sfn|Gade|2003|pp=128–129}}{{sfn|Taylor|2013|pp=108–110}} "Tria" can also refer to tagliatelle, a traditional pasta, the term being from the dialect of Apulia.{{sfn|Aggarwal|2013|pp=136-–137}} Tria can also refer to a type of pasta in Sicily.{{sfn|Zanini De Vita|2009|pp=302–303}} Tria is an old word that is still used in many areas of Southern Italy, particularly in Sicily.{{sfn|Zanini De Vita|2009|pp=302–303}} Ingredients and preparationPasta and chickpeas are the primary ingredients in Ciceri e tria.{{sfn|Aggarwal|2013|pp=136–137}}{{sfn|Taylor|2013|pp=108–110}} Some versions of the dish may have a significant amount of broth, which may be eaten using a spoon.{{sfn|Aggarwal|2013|pp=136–137}} 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.{{sfn|Aggarwal|2013|pp=136–137}}{{sfn|Taylor|2013|pp=108–110}} The use of fried pasta was originally performed to create a quality or mouthfeel of meatiness in the dish during times of meat scarcity.{{sfn|Aggarwal|2013|pp=136–137}} The fried pasta may also add crunchiness to the dish.{{sfn|Aggarwal|2013|pp=136–137}} Apulian versions may involve the chickpeas being simmered over a low heat while fresh pasta is being prepared.{{sfn|Taylor|2013|pp=108–110}} Dried/uncooked chickpeas may be soaked one day prior to preparation of the dish.{{sfn|Taylor|2013|pp=108–110}}{{sfn|Gade|2003|pp=128–129}} Additional ingredients may include onion, carrot, celery and garlic.{{sfn|Taylor|2013|pp=108–110}} It may be seasoned with black pepper.{{sfn|Taylor|2013|pp=108–110}} It has been described as having a bacon-like flavor.{{sfn|Gade|2003|pp=128–129}} It may be served as a side dish with bread or rice.{{sfn|Aggarwal|2013|pp=136–137}} ServiceIn Apulia, the dish is a common primi piatti dish,{{sfn|Zanini De Vita|2009|pp=302-303}} 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{{portal|Food|Italy}}
References1. ^{{cite book|last1=Lane|first1=Edward William|authorlink1=Edward William Lane|title=Arabic-English Lexicon|url=http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A2002.02.0030%3Aroot%3DTrw}} Sources
Further reading{{Cookbook|Ciceri e Tria}}
3 : Pasta dishes|Chickpea dishes|Cuisine of Apulia |
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