Soak wheat berries in
water overnight. If you aren't cooking them in the morning, the wheat
berries can continue to soak, but change water in the morning.
Drain wheat and place
in a wide-bottomed soup pot with water to cover by two inches. Add salt
and simmer for three hours or until tender. Add water if necessary. When
tender, drain excess water. Set aside, covered.
In a small bowl whisk
cornstarch with 1/2 cup milk until cornstarch is dissolved and smooth.
Put in a saucepan with remaining milk, lemon zest, and chocolate bits.
Cook over low flame, stirring continuously, until milk thickens. Be careful
milk does not boil.
Remove from heat and
mix with drained wheat. Add citron just before serving.
recipe from www.inmamaskitchen.com
Viola for Helen Viola
about Al Viola more
on sicilian cooking