Grano dei Morti

Name: Grano dei Morti
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Pugliese
Ingredients: 250 g soft wheat berries; 80 ml vincotto; 100 g pomegranate seeds; 50 g walnut kernels; 40 g dark chocolate; 30 g blanched almonds; 2 g Ground cinnamon; 1 pinch Fine sea salt

Grano dei Morti is a traditional Apulian sweet dish of tender boiled wheat mixed with rich vincotto, crunchy walnuts, dark chocolate, and ruby pomegranate seeds.

🇮🇹Italy· Apulia

Prep: 20 min
Cook: 45 min
Total: 65 min
Servings: 4
Difficulty: Easy
Calories: 410 kcal

Ingredients

0 of 8 gathered

Servings

250 g soft wheat berries — soaked in cold water overnight
80 ml vincotto — cooked grape or fig must
100 g pomegranate seeds — freshly extracted arils
50 g walnut kernels — coarsely chopped
40 g dark chocolate — 70% cocoa solids, finely chopped
30 g blanched almonds — lightly toasted and chopped
2 g Ground cinnamon — about half a teaspoon
1 pinch Fine sea salt — for cooking water

Equipment

•Large saucepan
•Fine mesh colander
•Mixing bowl
•Clean tea towel
•Chef's knife

Nutrition

Per serving, approximate

Calories: 410 kcal
fat: 11 g
carbs: 72 g
fibre: 8 g
protein: 10 g
calories: 410 kcal

Instructions

1
Rinse the soaked wheat berries under cold running water and drain well.
2
Place the wheat in a large saucepan with plenty of fresh water and a pinch of salt.
3
Bring to a boil over medium-high heat.
4
Reduce the heat and simmer gently for 40 to 45 minutes until tender with a slight chew.
5
Drain the wheat completely in a fine mesh colander.
6
Spread the hot wheat onto a clean tea towel to cool and dry thoroughly.
7
Transfer the completely cooled wheat to a large mixing bowl.
8
Add the chopped walnuts, toasted almonds, pomegranate seeds, chocolate, and ground cinnamon.
9
Pour the vincotto over the mixture.
10
Fold gently with a spoon until all the grains are glossy and evenly coated.
11
Rest at room temperature for 30 minutes before serving to let the flavours meld.

Chef's tips

Ensure the boiled wheat is completely cool and dry before mixing, otherwise the chocolate will melt and ruin the distinct texture. Add the vincotto gradually to balance the sweetness to your personal taste.

Ingredient substitutions

vincotto → saba (mosto cotto) or pure cooked fig syrup
soft wheat berries → hulled spelt or pearl barley, adjusting boiling time accordingly

Storage

Keep in a sealed container in the refrigerator for up to 2 days, returning to room temperature before serving.

Reheating

Do not reheat this dish, as it should always be served at room temperature.

Common mistakes to avoid

•Tossing ingredients while the wheat is still warm, which melts the chocolate into a dark paste.
•Overcooking the wheat until the grains burst and turn mushy.