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Italina Ricotta Pudding (Cuccia)

1 cup wheat berries -- uncooked
2 quarts water
1/8 teaspoon salt
15 ounces ricotta cheese -- part skim milk
1/2 cup sugar
2 teaspoons vanilla
1 tablespoon candied citron -- minced
1 tablespoon grated semisweet chocolate -- plus 1 teaspoon


Place berries in a Dutch oven; cover with water 2 inches above berries. Let stand 8 hours. Drain. Combine berries, 2 quarts water, and salt in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 2 hour or until berries are tender.

Drain well, and set aside. Place cheese, sugar, and vanilla in food processor bowl, and process until smooth. Spoon cheese mixture into a bowl; stir in berries and citron. Spoon into 8 dessert dishes; sprinkle each with 1/2 teaspoon grated chocolate.

Yield: 8 (1/2 cup) servings.

Note: Wheat berries may also be soaked using a quicker method. Place berries in a large Dutch oven, cover with water 2 inches above berries, and bring to a boil. Cook 2 minutes; remove from heat, and let stand, covered, 1 hour. Drain and continue as directed above.




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