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.