Mariarosa Grano Cotto – Cooked Wheat for Pastiera

Your pastiera, without the overnight wheat soak

You feel like making a pastiera, but dry wheat has to soak and then cook for a long time before it goes into the filling. Mariarosa grano cotto is already cooked: you go straight to the wheat cream and the ricotta.

What you will taste

• Texture: plump, meaty grains that hold their shape.
• Aromas: neutral and gentle, letting the orange blossom and the ricotta speak.
• Taste: round, a light sweetness that supports the filling.

How to use it

• For the pastiera: heat the grains for a few minutes in whole milk with a strip of lemon zest and a knob of butter, then mix them into the ricotta.
• In a minestrone or a hearty country soup.
• In a warm grain salad, with roasted vegetables.

Where it comes from

Grano cotto is wheat berries already cooked, the ingredient that gives the Neapolitan pastiera its texture. Mariarosa offers it ready to use, sparing you the soaking and long cooking of dry wheat.