Ciceri e tria


Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back). Today’s prompt: Inspired by a favorite show.

The Sopranos is the best television of show of all time. Period. Full stop. This is not an invitation to debate the issue because if you're not on team Sopranos you're wrong. Plain and simple. Have you seen it? I sure hope so. 

Whether you've seen the series or not, you should know that the food in the show is a big character for me. Almost every major scene is based around food: Christopher and the cannoli incident at the pastry shop; Anthony Jr and the fucking ziti; Livia's hatred towards "Northern" food; Pauly's tactless request for Macaroni and Gravy, etc. You get it. There's food talk in almost every episode (don't even get me started on the final scene of the series). 

One of the biggest foodies on the show is main character, mob boss' wife, complicated mother, Carmela Soprano played by Edie Falco. She's super proud of her Mario Batale Green Beans. There are countless food moments with Carmela over the series but overall I love that no matter what's going on with the family or "the family," she's always got Sunday dinner on the table at the same time  every week for her and her family. 

Oh shit you know what else I love? Edie Falco went vegan in 2017 and as far as I know she's still on the vegan train. Big ups, Edie. 

This dish isn't Southern because The Sopranos aren't Southern but this dish is apparently a Southern Italy classic. 


Ciceri e tria

2 c dried chickpeas (or 3 cans)
1 c barley flour
2 c semolina flour
About 1 cup water
oil for frying
fresh garlic, parsley, and extra virgin olive oil, for garish
  1. Cook your chickpeas  and while your chickpeas cook, make your pasta. Obvi if you are using canned chickpeas just get straight to the pasta making. Mix together your flours, salt, and water and roll out the dough until it's pretty thin. 
  2. Cut into 3inch strips you know like the size of a bandaid or something. Let the pasta hang out for a few hours while it dries. Once it's all dried, portion out about 1/3 to a half of the pasta, fry it up. Literally heat up some frying oil in your fave cast-iron until it's extra hot; drop in your strips 5-8 pieces at a time. Don't overcrowd your pan. Set aside your fried pasta until the rest is ready. 
  3. Boil some water for your pasta and then add the remaining raw pasta and chickpeas. Cook until tender, around 3 minutes.
  4. Mix together your fried pasta, boiled pasta, and chickpeas. Sprinkle with parsley, salt and pepper, and red chili flakes to taste. Then give the entire dish a good glug of olive oil. You're ready to eat. 

UP NEXT: Tomorrow I'm cooking up something for my favorite character from tv, books, or movies. Which I kinda already did here but we'll see what happens. 

ICYMI,  this showstopper of cake takes no time to make and could get your guests tipsy.

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,
Amber


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