Set out a sieve, a bowl and a spoon before mixing. Drain free liquid from the cooked wheat so it does not loosen the ricotta cream. Dice the zuccata finely and fold the additions through the cheese; they belong inside the mixture. The wheat and ricotta should both be cold when they meet.
Make ahead Allow for two separate 30-minute rests in the refrigerator, one for the sweetened ricotta and another after adding the wheat and chocolate. Keep the covered dessert refrigerated until serving and follow the ingredient labels for cold storage. The stated total starts with ready-to-eat cold wheat; extra grain cooking, cooling or cheese draining takes additional time.
Cuccìa alla Ricotta: Sicilian Sweet Wheat
Total 1 hr 10 min · Prep 10 min · Rest 1 hr · Serves 8
Method
Use fully cold, plain ready-to-eat cooked wheat. Drain free liquid and weigh 500 g. Follow the product’s preparation directions; the quantities here refer to cooked grain.Use fully cold, plain ready-to-eat cooked wheat. Drain free liquid and weigh 1 lb (500 g). Follow the product’s preparation directions; the quantities here refer to cooked grain.
Drain loose whey from the ricotta and pass it through a fine sieve. Stir in the sugar and finely diced zuccata.
Cover the ricotta mixture and refrigerate for 30 minutes.
Gently fold in the cold wheat and chocolate drops, distributing them through the cream.
Cover and refrigerate for a further 30 minutes. Divide between small bowls and serve cold.
Equipment
- Fine sieve
- Mixing bowl and spoon
- Kitchen scale
- Cover and refrigerator
- Small serving bowls
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