{"id":3207,"date":"2017-10-27T09:05:52","date_gmt":"2017-10-27T09:05:52","guid":{"rendered":"https:\/\/www.foodismo.it\/?p=3207"},"modified":"2025-02-28T10:46:43","modified_gmt":"2025-02-28T09:46:43","slug":"ciceri-e-tria-massa-of-st-joseph-massa-ciceri-symbolic-salento-dish","status":"publish","type":"post","link":"https:\/\/nuovo.foodismo.it\/en\/salento\/ciceri-e-tria-massa-of-st-joseph-massa-ciceri-symbolic-salento-dish\/","title":{"rendered":"Ciceri e Tr\u00eca, Massa di S. Giuseppe or Massa e ciceri: symbolic dish of Salento"},"content":{"rendered":"<p><span style=\"font-size: revert; color: var(--ast-global-color-3); background-color: var(--ast-global-color-5); font-weight: inherit;\">Massa e ciceri, Massa di San Giuseppe, Ciceri e Tr\u00eca, are several names for this representative dish of traditional Salento cuisine.<\/span><\/p>\n<p>We had already covered this ancient recipe, reinterpreted by Ivan<a href=\"https:\/\/www.foodismo.it\/food\/ciceri-e-tria-rivisitata-la-cucina-salentina-di-ivan-tronci\/\" rel=\"noopener noreferrer\">Tronci<\/a>, about a month ago<a href=\"https:\/\/www.foodismo.it\/food\/ciceri-e-tria-rivisitata-la-cucina-salentina-di-ivan-tronci\/\" rel=\"noopener noreferrer\">(Ciceri e Tr\u00eca revisited: the Salento cuisine of Ivan Tronci<\/a>).<br \/>\nNow the time has come to tell and talk to you about the traditional recipe, without variations on the theme.<br \/>\nWe will try to take you on a journey into the past, into a peasant past, when in the land of Salento, grandchildren admired their grandmothers as they prepared St. Joseph&#8217;s Mass.<br \/>\nVirtually grab your bags and follow us!<\/p>\n<h2>The ingredients of Ciceri e Tr\u00eca: what it is<\/h2>\n<p>Ciceri e tr\u00eca is an ancient, traditional dish from Salento made of chickpeas and homemade noodle-like pasta. Along with the two main ingredients, you have to embellish the aroma of the dish with vegetables and &#8220;smells&#8221; of our land, such as:<\/p>\n<ul>\n<li>garlic cloves (without exaggerating if you are preparing something for someone you love);<\/li>\n<li>celery;<\/li>\n<li>parsley;<\/li>\n<li>garlic;<\/li>\n<li>onion;<\/li>\n<li>bay leaves;<\/li>\n<li>black pepper to be freshly ground;<\/li>\n<li>pendola tomatoes, seedless and peeled of the skin.<\/li>\n<\/ul>\n<p>Although this is a simple, poor dish, the execution of the recipe requires great care.<br \/>\nJust follow the right tips and do everything flawlessly to serve this goodness on the tables of your homes.<\/p>\n<h2>Ciceri e Tr\u00eca: how to prepare it<\/h2>\n<p>Start the day before with the preparation, soaking the chickpeas in a large pot.<br \/>\nThe next day, drain the chickpeas, rinse them and put them to cook in a pot.<br \/>\nIt would be even more traditional, to cook these first fruits of mother nature, directly in an earthenware pi\u00f1ata, perhaps in front of a lit and red-hot home fireplace (lu focarile).<br \/>\nArrived halfway through cooking, eliminate a fair amount of water and add the vegetables and herbs<br \/>\nthat we have indicated to you among the ingredients.<br \/>\nIn a separate frying pan, pour in some Olio Evo del Salento and throw in a couple of cloves of garlic to brown them.Once they are browned, remove them and make room in the pan for the strips of homemade pasta that you made earlier.<br \/>\nWhen these homemade pasta strips turn golden brown, you can turn off the skillet.<br \/>\nIn a pot, pour in plenty of salted water and pour in the rest of the homemade pasta. When it comes to a boil, drain, not completely, the pasta, which should preferably be al dente.<br \/>\nAdd the chickpeas with all the cooking broth to the pasta, left in the pot.Bring everything to a boil.<br \/>\nThe magic happens now, when you add some of the fried pasta to the pot and keep a small amount aside to garnish your dishes.<br \/>\nPlate and sprinkle with a pinch of freshly ground black pepper.<br \/>\nEnjoy your meal with this typical Salento recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Massa e ciceri, Massa di San Giuseppe, Ciceri e Tr\u00eca, are different names for this representative dish of traditional Salento cuisine.<\/p>\n","protected":false},"author":4,"featured_media":5949,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[16],"tags":[],"class_list":["post-3207","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salento"],"_links":{"self":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=3207"}],"version-history":[{"count":4,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3207\/revisions"}],"predecessor-version":[{"id":5960,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3207\/revisions\/5960"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media\/5949"}],"wp:attachment":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=3207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=3207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=3207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}