This recipe comes from the Apulian tradition and is usually prepared on November 2nd, to celebrate All Souls’ Day.
Although soaking and cooking the wheat berries takes quite a while, it can be done in advance – and it will then take you only 5 minutes to put together this delicious traditional dish.
Serves: 4 | Preparation time 5 mins + 24-48 h to soak | Cooking time: 45-50 mins
- Dried wheat berries: 500 g
- Dark chocolate: 100 g
- Pomegranates: 1
- Walnuts or almonds: 4 tbsp
- Vincotto (slow-cooked, non-fermented grape must): to taste
Thoroughly rinse the wheat berries under cold running water, then leave them to soak in water for 24 to 48 hours.
Transfer the wheat berries and their water in a pot; bring the water to a boil and then leave it to simmer on medium to low heat for 45 to 50 minutes, or until the wheat berries are cooked through. Drain the wheat berries, transfer them in a bowl and leave them to cool down at room temperature.
Tip: If you prefer, you can substitute the dried wheat berries with precooked ones. They’re easy to find in most supermarkets, don’t require any soaking and are usually faster to prepare.
Use a spoon to detach the pomegranate seeds from the inside of the pomegranate and let them fall on a shallow plate. Crush some of the seeds with the back of your spoon to make sure to extract some of the pomegranate’s juice. Add the pomegranate seeds and their juice to the wheat berries.
Cut the chocolate and the walnuts in small pieces and add them to the wheat berries, as well. Pour in some vincotto according to your taste.
Stir well to mix the ingredients and leave it to rest for some minutes before serving.