kinda ridiculously yummy
Cuccia
1 c hard wheat kernels (wheat berries)
water
[1/2 t salt]
1 1/2 c whole milk ricotta (tho I used part skim and it's fine)
honey to taste
1/2 c currants or raisins
pinch cinnamon (optional)
1. Cover wheat in cold water and soak overnight in the refrigerator. Drain and place in a saucepan with salt and enough water to cover by 2 to 3 inches. Cook at a slow simmer, partially covered, about 1 hour, or until tender. Kernels will open up slightly.
2. Drain the wheat and combine it with the ricotta. Blend in honey to taste, and the raisins or currents. Dust with cinnamon. Serve warm or at room temperature.
serves 4 to 6.
1 c hard wheat kernels (wheat berries)
water
[1/2 t salt]
1 1/2 c whole milk ricotta (tho I used part skim and it's fine)
honey to taste
1/2 c currants or raisins
pinch cinnamon (optional)
1. Cover wheat in cold water and soak overnight in the refrigerator. Drain and place in a saucepan with salt and enough water to cover by 2 to 3 inches. Cook at a slow simmer, partially covered, about 1 hour, or until tender. Kernels will open up slightly.
2. Drain the wheat and combine it with the ricotta. Blend in honey to taste, and the raisins or currents. Dust with cinnamon. Serve warm or at room temperature.
serves 4 to 6.