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.
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 117 (68%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 49.9mg||15 %|
|Sodium 157.4mg||5 %|
|Potassium 104.7mg||3 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3g|
|Protein 10.5g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 171
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