Cuccia (Sicilian Wheatberry And Ricotta Porridge) Recipe – a delicious recipe with wheatberries, kosher salt, milk, sugar, vanilla, Ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place wheatberries in a medium saucepan, cover with water by 2 to 3 inches, and season with kosher salt. Bring to a boil over high heat and then reduce to a simmer, cooking uncovered until wheatberries are tender, about 50 to 60 minutes. Using a fine-mesh strainer, drain berries and run under cool water until chilled. Place strainer of berries over a large bowl and let drain for at least 15 minutes.
2
While wheatberries cook, combine ricotta, sugar, and vanilla in a mixing bowl. Using a whisk or immersion blender, whip until creamy and smooth.
3
Fold cooled wheatberries into ricotta mixture. Cuccia may be served immediately or stored in the fridge in a tightly sealed container for up to 1 week. To serve, spoon into individual bowls, dust with a pinch of cinnamon, and top with shaved chocolate or chocolate chips to taste.
186
kcal
Calories
12
g
Fat
10
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup (6.5 ounces; 185g) dried wheatberries (see note), 1/4 teaspoon kosher salt, 1 1/2 cups (13 ounces; 370g) fresh whole-milk ricotta (see note), 2 tablespoons (25g) granulated sugar, and more.
Yes, Cuccia (Sicilian Wheatberry And Ricotta Porridge) Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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