Wheat Berries with Ricotta and Honey (Cuccia)

September 15, 2007

Wheat Berries with Ricotta and Honey (Cuccia)


Copyright 2002, Lynne Rossetto Kasper

Serves 4 to 6

All over southern Italy country people eat bowls of nutty-tasting whole-wheat kernels with creamy ricotta, sweet honey and dried fruit to celebrate the feast of Santa Lucia on December 13 and the planting of the new wheat.

It’s the one day no one eats pasta. Called Cuccia, the dish is lunch, dinner, or a snack. Here in America it’s a terrific dish for brunch or dessert.

Who can resist the fresh warm tastes of whole wheat kernals with honey and ricotta? You can cook the wheat a day ahead and keep it in the refrigerator.

Have Cuccia the way you’d eat it at an Italian farmhouse — served at room temperature in small bowls and eaten with soup spoons.

1 cup (5 ounces) hard wheat kernels (wheat berries)
1/2 teaspoon salt
1 1/2 cups high-quality whole-milk ricotta (made without gelatin or stabilizers)
Honey to taste
1/2 cup currants or raisins
generous pinch cinnamon (optional)

1. Soak wheat in cold water to cover overnight in the refrigerator. Drain and place in a 3-quart saucepan along with the 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 currants. Turn into a deep serving bowl and dust with cinnamon. Serve warm or at room temperature in small bowls.

Cuccia with Chocolate: Some Italians like warm Cuccia with ricotta, honey, and shaved semi-sweet chocolate to taste. They add, too, 1 to 2 tablespoons chopped candied orange rind.

2 Responses to “Wheat Berries with Ricotta and Honey (Cuccia)”

  1. Paula Says:

    You could also use mascarpone cheese in place of the ricotts.

  2. Paula Says:

    I make this a slightly different way, and I think it has better results…
    Simmer pre-cooked and drained wheatberries in an equal amount of milk (not skim), the cinnamon, and honey to taste (I use about 1 tbsp honey per cup of wheatberries) for about 45 minutes, or until thickened. You may wish to stir in dried fruit after about 30 minutes of cooking. Stir in ricotta when done. Really good for breakfast or dessert.

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