Cuccia (Sicilian Wheatberry And Ricotta Porridge) Recipe

• 1 cup (6.5 ounces; 185g) dried wheatberries (see note)
• 1/4 teaspoon kosher salt
• 1 1/2 cups (13 ounces; 370g) fresh whole-milk ricotta (see note)
• 2 tablespoons (25g) 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

1. 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.
2. While wheatberries cook, combine ricotta, sugar, and vanilla in a mixing bowl. Using a whisk or immersion blender, whip until creamy and smooth.
3. 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.

wheatberries, kosher salt, milk, sugar, vanilla, ground cinnamon, chocolate

Taken from www.seriouseats.com/recipes/2015/12/cuccia-sicilian-wheat-berry-ricotta-dessert-recipe.html (may not work)