Ciceri and Tria & Fedora Cake

Ingredients

For the Tria Pasta Dough
  • 1 ½ cups semolina flour (rimacinata)
  • 1 cup all-purpose flour (00)
  • ⅔ cup lukewarm water
  • 1 tbsp extra virgin olive oil
  • Flour for dusting
For the Ciceri (Chickpea) Sauce
  • 1 ½ cups cooked chickpeas (or canned, drained)
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, chopped
  • 1 chili pepper, chopped
  • 1 small onion
  • 1 small carrot
  • 1 celery stalk
  • 1 sprig rosemary
  • 1 bay leaf
  • Salt to taste
  • Hot water or vegetable broth as needed
  • Peanut oil for frying a portion of the pasta
For the Fedora Sponge Cake
  • 5 egg whites
  • 5 egg yolks
  • ½ cup granulated sugar
  • ¾ cup all-purpose flour
  • 2 tbsp potato starch
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 pinch salt
For the Syrup (Bagna)
  • ½ cup water
  • 3 tbsp granulated sugar
  • 2 tbsp orange liqueur (or orange juice)
  • Zest of 1 orange
For the Ricotta Cream
  • 2 cups sheep’s milk ricotta, well drained
  • ½ cup powdered sugar
  • ½ cup dark chocolate chips
For Assembly
  • Sliced almonds
  • Candied cherries
  • Crushed pistachios

 

 Instructions

Make the Tria Pasta Dough
  1. In a stand mixer, combine semolina and 00 flour.
  2. Slowly add warm water and olive oil while mixing.
  3. Knead until smooth and elastic.
  4. Wrap and let rest under an inverted bowl for 30 minutes.
Shape the Tria
  1. Roll the dough into thin sheets (about 2 mm thick).
  2. Flour and fold the sheets, then cut into strips 1.5 cm wide and 8 cm long.
  3. Twist each strip and place on a floured tray.
  4. Let dry for at least 2–3 hours.
Prepare the Ciceri Sauce
  1. In a pan, heat olive oil with garlic and chili.
  2. Add rosemary, bay, and finely chopped celery, carrot, and onion.
  3. Sauté until softened.
  4. Add chickpeas and a ladle of hot water or broth.
  5. Simmer until the chickpeas are tender and flavored.
  6. Season with salt and keep warm.
Fry Part of the Pasta
  1. Heat peanut oil to 340°F (170°C).
  2. Fry one-third of the tria pasta until golden.
  3. Drain on paper towels.
Boil the Remaining Pasta
  1. Bring salted water to a boil.
  2. Cook the remaining pasta for 8 minutes until al dente.
  3. Drain and mix into the chickpea sauce.
Assemble the Dish
  1. Serve hot pasta with chickpeas, and top with fried tria for a crunchy contrast.
Prepare the Fedora Sponge Cake
  1. In a mixer, whip egg whites until frothy.
  2. Gradually add sugar in three additions, whipping until glossy.
  3. Add yolks one at a time, then vanilla, lemon zest, and salt.
  4. Sift in flour and starch, folding gently by hand from bottom to top.
  5. Pour into a greased and lined 8-inch (20 cm) pan.
  6. Bake at 350°F (175°C) for 30 minutes. Cool completely.
Prepare the Syrup
  1. In a saucepan, combine water, sugar, liqueur, and orange zest.
  2. Bring to a boil, then let cool to room temperature.
Make the Ricotta Cream
  1. Sift ricotta twice for a smooth texture.
  2. Add powdered sugar and mix well.
  3. Fold in chocolate chips and transfer to piping bags.
Assemble the Fedora Cake
  1. Slice sponge cake into two layers.
  2. Soak both with syrup.
  3. Spread a generous ring of ricotta cream on the base layer.
  4. Level with a spatula and cover with the second layer.
  5. Cover the entire cake with ricotta cream, reserving some for decoration.
Decorate the Fedora Cake
  1. Cover sides with sliced almonds.
  2. Pipe rosettes of ricotta cream on top.
  3. Garnish each with a candied cherry.
  4. Sprinkle crushed pistachios in the center.
  5. Chill before slicing.

 

From the rustic heart of Salento to the baroque sweetness of Sicily, this journey brings the crunch of ancient pasta and the soft creaminess of celebration. A perfect union of humble roots and festive elegance.