My Sicilian recipe site

Frank Selvaggio

MISC:

CHICK-PEAS AND WHEAT KERNELS
CUCCIA

1/2 lb. dried chick-peas
1 lb. wheat kernels
2 1/2 to 3 quarts warm water
1 tablespoon salt

Wash chickpeas and wheat kernels with cold water; drain; cover with cold water, soak for 4 hours or overnight. Drain; place in a large kettle; cover with warm water; add salt; bring to a boil. Stir, lower heat, cover and simmer for 1 to 1 1/2 hour or until chick-peas and kernels are tender but firm. Correct seasoning if necessary.
Serve hot, at room temperature, or cold as:
Breakfast cereal - heat cuccia; add butter to taste. serve with milk an sugar.
Thick soup or side vegetable - heat cuccia wit 1/4 cup olive oil, 1/2 cup chopped parsley or fennel leaves; sprinkle with freshly ground pepper to taste. Serve hot or at room temperature.
Dessert - serve cold with cream, sugar, and cinnamon
Note: canned chick -peas may be used in stead of dried; mix in with wheat kernels after they have been cooked.