Wheat Berries with Ricotta and Honey (Cuccia)

Serves 4 to 6

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)

Water

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.

Variations:

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.WHEAT FOR SPROUTING:

Soak wheat in water for 8 to 12 hours. Get a mayonnaise jar or mason jar, put drained and rinsed wheat in it, cover lid with nylon net or part of an old stocking, secure with a rubber band. Twice a day, rinse (cover with cool water, swirl around, dump out). In 2 to 3 days, a small sprout will appear. Refrigerate at this point. Can eat raw, in salads, on sandwiches, or alone, or cook about 5 minutes, use in bread, or cook and eat plain or with rice. Has a slightly sweet, nutty flavor.

Wheatberry Salad with Honey-Lime Dressing

Wheatberries are generally soaked overnight before cooking to reduce the cooking time, but if you have time to tend them on the stove, you can start them from scratch with no soaking. Depending on the age of the wheatberries, they can take 1-1/2 to 2-1/2 hours to soften. The cooked wheatberries remain slightly chewy and give this salad a nice bite. Brazil nuts were used in this recipe because they have a lot of selenium, but if you can't find them, use another nut. Toss with fresh watercress or arugula if you like. For a main-course salad, add crumbled feta cheese.1 cup (7 ounces) wheatberries
3 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 pint cherry tomatoes, halved
1/3 cup (2-1/4 ounces) Brazil nuts, coarsely chopped
1/2 cup dried cranberries
1/2 cup fresh basil leaves, finely chopped

1. In large bowl, combine wheatberries and cold water to cover by 2 inches. Refrigerate overnight; drain.

2. In large pot of boiling water, cook wheatberries 50 minutes until tender; drain.

3. Meanwhile, in large bowl, whisk together lime juice, honey, mustard, salt, and pepper. Add drained wheatberries and toss to combine.

4. Add cherry tomatoes, Brazil nuts, cranberries, and basil; toss to combine. Serve chilled or at room temperature.