Cuccia Recipe
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Category
Desserts
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup
1/4 teaspoon kosher salt
1 1/2 cups
2 tablespoons granulated sugar
1/8 teaspoon vanilla extract
Ground cinnamon, for garnish
Dark chocolate, either miniature chips or shaved with a vegetable peeler or Microplane, for garnish
Directions
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. While wheatberries cook, combine ricotta, sugar, and vanilla in a mixing bowl. Using a whisk or immersion blender, whip until creamy and smooth. 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.