Ciceri e Tria
Ciceri e Tria
Ingredients
Instructions
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In a large pot, bring the vegetable or chicken broth to a boil.
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In a separate pan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until softened.
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Add the diced tomatoes to the pan and cook for a few minutes.
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Stir in the chopped kale or Swiss chard and cook until wilted.
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Reduce the heat to low and simmer the broth and vegetable mixture for about 10 minutes to allow the flavors to meld together.
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Meanwhile, toast the slices of stale bread until crispy.
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Place a slice of toasted bread in each serving bowl.
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Carefully crack an egg onto each slice of bread.
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Ladle the hot broth and vegetable mixture over the bread and eggs.
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Season with salt and pepper to taste.
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Let the Acquacotta sit for a few minutes to allow the egg to poach slightly.
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Serve the Acquacotta with the egg-poached bread on top, allowing each person to break the yolk and mix it into the soup as desired.
Note
Some interesting facts:
- Origin: Apulia (Puglia)
- Ciceri e Tria is a traditional Apulian dish combining homemade pasta (tria) with chickpeas (ciceri). The pasta is boiled and then sautéed with the chickpeas in a flavorful sauce.
