Homemade Grano Cotto - Cooked Wheat Berries for Pastiera

Steps

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1. 1
   Place 1 cup of soft white wheat berries in cold water and soak overnight.
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2. 2
   The next day, drain the wheat berries and rinse them thoroughly.
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3. 3
   Transfer the wheat berries to a large pot of water, bring to a boil, then simmer for about 4 hours. Keep a small pot of water nearby and top off with boiling water as needed so the berries stay fully submerged as the liquid evaporates.
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4. 4
   Once the 4 hours of cooking are up, let the wheat berries cool completely in the pot, then drain them.
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5. 5
   Place the cooled, drained wheat berries in a food processor and pulse until they break down into a thick, chunky paste — not a smooth puree. This step is crucial; skipping it will leave the wheat tough and chewy instead of melt-in-your-mouth tender in the final pastiera.
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6. 6
   Store the processed grano cotto in a jar for up to a couple of days, then use it to make your Pastiera Napoletana recipe.
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