Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Minestra con triddhi e fagioli all'occhio

Minestra with Triddhi and Black-Eyed Peas

Name: Minestra with Triddhi and Black-Eyed Peas
Yield: Serves 3 to 4 servings
Cuisine: American
Ingredients: 1 2/3 cups semolina flour (about 200 grams); 2 eggs; 1/2 cup grated pecorino or Parmesan cheese (about 50 grams); 1 small bunch fresh parsley; Black pepper; 1 1/2 cups dried black-eyed peas (about 300 grams) or 2 cups cooked (about 350 grams); 1 onion; 1 celery heart; 1 sweet potato; Extra virgin olive oil; 4 1/4 cups vegetable broth (about 1 liter) or water; 2 tablespoons tomato puree; Salt; 2 cups meat or vegetable broth (about 1/2 liter); Triddhi; Tomato sauce; Triddhi; 2 bay leaves; 2 sage leaves; 1 garlic clove; Salt

Francesca Diomede @franci_diomede22

Bean soup is a simple dish to make, a comforting food that's perfect to enjoy hot and steaming during this season. Today, I'm sharing it with triddhi. This is a traditional Puglian recipe from the Salento, Foggia, and Bari regions (from my paternal grandmother). It's known by several names: triddhi, triddi, malfanti, or pizzua pizzua, and has very ancient origins with many variations. Some people make the dough with Parmesan cheese, others with pecorino, some reduce the number of eggs by adding water, and others use broth in the dough. This pasta is usually made at Christmas, especially for St. Stephen's Day, and is cooked in a good meat or vegetable broth, but I can assure you it's also delicious in tomato sauce. Here, I'm sharing all the versions. Normally, I make it with soups or legumes, rolling out the dough as Grandma Rosa Lucana did (you can find it in last year's pasta and potatoes recipe). But since my daughter loves them in broth, I made them in their original shape.

Francesca Diomede @franci_diomede22

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Ingredients

Serves 3 to 4 servings

Triddhi
1 2/3 cupssemolina flour (about 200 grams)
2eggs
1/2 cupgrated pecorino or Parmesan cheese (about 50 grams)
1small bunch fresh parsley
Black pepper
Soup
1 1/2 cupsdried black-eyed peas (about 300 grams) or 2 cups cooked (about 350 grams)
1onion
1celery heart
1sweet potato
Extra virgin olive oil
4 1/4 cupsvegetable broth (about 1 liter) or water
2 tablespoonstomato puree
Salt
In broth
2 cupsmeat or vegetable broth (about 1/2 liter)
Triddhi
In sauce
Tomato sauce
Triddhi
Additionally
2bay leaves
2sage leaves
1garlic clove
Salt

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Steps

1

The day before, soak the beans with a bay leaf overnight.
2

Prepare the ingredients for the triddhi.
3

In a glass bowl, add the flour. Place the grated cheese, ground black pepper, and finely chopped washed and dried parsley in the center.
4

Mix with a fork and start working the dough. Once it comes together roughly, knead it on a work surface for a few minutes.
5

Cover and let rest for about an hour.
6

Meanwhile,
7

Rinse the beans and place them in a large pot with plenty of cold water, a couple of sage leaves, a bay leaf, and a crushed garlic clove. Bring to a boil and cook for about an hour, or as directed on the package. Add salt at the end. Drain and measure out 1 1/2 cups (about 350 grams).
8

Take the dough and roll it out to about 1/4 inch thick (about 1/2 cm). Pinch off small pieces with your fingers to form the triddhi. They should be about the size of a peppercorn—mine are a bit larger. This amount makes about 13 ounces (380 grams).
9

Prepare the soup.
10

Wash the vegetables. Peel the onion and sweet potato, remove strings from the celery, and dice everything.
11

Pour a couple of tablespoons of extra virgin olive oil into the bottom of a large pot. Add the chopped vegetables and sauté, stirring, for about 10 minutes.
12

Once softened, add a couple of tablespoons of tomato puree, the broth, the beans, and a pinch of salt. Stir, cover, and once the broth comes to a boil, cook for about 20 minutes over medium heat. Add more broth if needed to adjust the consistency.
13

Blend about one-third of the mixture. Add the triddhi (I used about 7 ounces/200 grams) and cook for about 10 minutes. Cooking time depends on their size; if you made them the day before, the time will double. Adjust salt, stir well, and let rest for a few minutes.
14

Serve with a drizzle of raw olive oil.
15

Triddhi are also excellent in broth.
16

And with tomato sauce.
17

You can make the triddhi the day before, leave them on the work surface to dry, or freeze them fresh on a tray, store in bags, and use as needed.

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Francesca Diomede @franci_diomede22

Published in the US on August 10, 2025 14:01

Adoro cucinare e fare lavorare la fantasiala trovo la più bella espressione dell'amoree ogni piatto diventa originaleil mio profilo Instagram e' @francidiomede