Whole wheat berries are used in Southern Italian cooking to make all sort of salads and for cuccia, a mix of wheat berries, ricotta, and a sweetener such as sugar or cocoa. I love serving wheat berries warm, tossed with seasonal vegetables almost the way you might compose a pasta dish. Make sure to buy [...]
Archive for April 15th, 2002
Wheat Berries with Pancetta, Zucchini Blossoms, and Pine Nuts
Posted in 2002 on April 15, 2002 | Leave a Comment »
Welcome to Ericademane.com
I am a chef, food writer, and teacher who specializes in Southern Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals and the Italian-based International Slow Food Movement, I live in New York City. I offer private cooking classes, which you can learn about here.
For more about her, see About Erica De Mane.
Buy a copy of The Flavors of Southern Italy.
Buy a copy of Pasta Improvvisata.
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