Spelt cuccìa with ricotta and cinnamon

Ingredients

For 1 serving

• Farro25 g
• Ricotta60 g
• Dark chocolate 70%5 g
• Honey1 teaspoon
• Cinnamonto taste

Contains: gluten, lactose,

In season: December – January

Method

1. Rinse the spelt in a sieve under cold water. Bring a small pan of water to the boil, add the spelt and cook over a medium heat for 30 minutes, until the grains are tender but still firm to the bite.
2. Drain it, spread it out on a plate and let it cool.
3. Meanwhile, work the ricotta with the honey and a pinch of cinnamon using a fork until creamy.
4. Shave the dark chocolate with a sharp knife.
5. Stir the cooled spelt into the ricotta cream, spoon into a small bowl and finish with the chocolate shavings and a dusting of cinnamon.