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hulled wheat berries??

s
savvyitaliana Mar 28, 2013 04:16 PM

Anyone know where I might find hulled wheat berries
for the traditional Neapolitan easter pie- pastiera?
No luck at Berkeley Bowl, Whole Foods or Monterey Market.

  1. Robert Lauriston Mar 28, 2013 04:51 PM

    I think maybe you're being thrown off by a translated recipe, wheat berries are wheat kernels with the hulls removed, so they're all hulled.

    7 Replies
    1. re: Robert Lauriston
      paulj Mar 28, 2013 06:38 PM

      I've only seen 'hulled barley', referring to a new strain of barley that can be cooked without polishing (or pearling).

      Wheat can be cooked with the bran intact. That's the normal wheat berry you can get in bulk bins. But I have also bought pearled wheat (also called peeled or polished) at Middle Eastern stores. This cooks faster.

      Now Trader Joes sells quick cooking pearled farro.

      http://www.cakeduchess.com/2012/04/pastiera-napoletana-neapolitan-easter.html
      calls for hulled white wheat berries which are cooked for an hour.

      http://www.napoliunplugged.com/naples-traditional-pastiera.html
      talks about soaking the wheat for several days, or buying cooked wheat (jar or can
      )http://www.leosimports.com.au/products/Annalisa-Gran-Cotto-(Cooked-Wheat)-(12-x-600gm).html
      The contents in the jar look pretty white, strongly suggesting it is pearled.

      http://www.livestrong.com/article/454...

      1. re: paulj
        Robert Lauriston Mar 28, 2013 06:44 PM

        The grano cotto in cans or jars called for in many Italian recipes is cooked wheat berries. I believe it's white because of the variety (soft white wheat).

        Here's a recipe that talks about that and various substitutions:

        http://missoulian.com/lifestyles/food...

        1. re: Robert Lauriston
          paulj Mar 28, 2013 06:58 PM

          Sounds like it is fairly soft, something like pearled barley.

          1. re: paulj
            Robert Lauriston Mar 28, 2013 07:19 PM

            They're chewy, just not as chewy as the hard winter wheat berries that are more common here would be if you soaked and cooked them for the same amount of time.

            1. re: Robert Lauriston
              s
              savvyitaliana Mar 28, 2013 08:48 PM

              Hard winter wheat just doesn't work in this case. Have tried it. Does not soften to the right consistency, regardless of cooking or soaking time. and it remains too dense. It turns out all wheat berries are not hulled. The hulled ones are off white, the others are dark- brown or red. I bought barley as a backup, but it has a different flavor, not quite right somehow.
              Will try middle eastern stores or semi pearled farro and will post results.

              1. re: savvyitaliana
                Robert Lauriston Mar 28, 2013 08:54 PM

                White wheat berries aren't hulled, they're a different variety of wheat.

                http://www.bobsredmill.com/soft-white-wheat-berries.html
                http://nourishnetwork.com/2009/08/25/...

                1. re: savvyitaliana
                  paulj Mar 28, 2013 08:59 PM

                  I can't find a current reference to 'Mid East Peeled Wheat' (I had in the past).

                  There is a Peruvian version in Latino shops
                  http://www.amigofoods.com/betrpe15oz....

      2. w
        wally Mar 28, 2013 04:52 PM

        I have mostly seen recipes calling for farro rather than wheat berries. Semi-pearled farro is available at both Pasta Shops and Boulette's Larder and probably some other places.

        1 Reply
        1. re: wally
          Robert Lauriston Mar 28, 2013 04:55 PM

          Farro would work too, though it cooks faster, so you'd probably want to use a recipe that calls for it.

        2. f
          Fine Mar 30, 2013 04:54 PM

          I buy soft wheat berries from bulk bins at Rainbow Grocery in SF.

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