Prep time: Overnight soak time for wheat
Cook time: About 1 hour
Total time: About 1 hour active
Yield: 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.
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