Cuccia Sicilian Wheatberry and Ricotta Porridge Recipe

Ingredients

• 1 cup (6.5 ounces; 185g) dried wheatberries (see note above)
• 1/4 teaspoon kosher salt
• 1 1/2 cups (13 ounces; 370g) fresh whole-milk ricotta (see note above)
• 2 tablespoons (25g) granulated sugar
• 1/8 teaspoon vanilla extract
• Ground cinnamon, for garnish
• Dark chocolate, either miniature chips or shaved with a vegetable peeler or Microplane, for garnish

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