Cuccia (Sicilian Wheatberry And Ricotta Porridge) Recipe

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.