Farro & ricotta creams

Farro & ricotta creams

By
From
Sicily
Serves
8

This ancient recipe is still very popular, especially around the time of the festival of Santa Lucia, patroness of Syracuse, which takes place on 13 December. Wheat berries are soaked and cooked until tender and mixed with creamy ricotta. You can find precooked wheat known as grano cotto in Italian delis but otherwise the grain farro or, for the gluten-free, brown rice are good substitutes.

Ingredients

Quantity Ingredient
200g wheat berries, farro or brown rice
600g ricotta
100ml whole milk
2 teaspoons ground cinnamon
15g candied orange, very finely diced and a little more finely cut into shards
2-4 tablespoons runny honey or caster sugar sugar, to taste
4 tablespoons dark chocolate shavings, to decorate

Method

  1. Soak the berries, farro or brown rice in cold water overnight. Discard the soaking water and then cook the grain of your choice in plenty of fresh boiling water until very tender and swollen. Drain and allow to cool. Meanwhile, if the ricotta is very dry, whip together with the milk to loosen it and then mix in the cooled grain, cinnamon and candied orange, and add honey or sugar to taste. Serve in bowls or glasses, decorated with a sprinkling of chocolate shavings and a few shards of candied orange.
Tags:
Italy
Italian
Sicily
Sicilian
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