Cuccìa is a dish made in some regions for Santa Lucia in Italy, especially in Sicily. The word itself is Sicilian.
Cuccìa is typically made with wheat berries, ricotta and sugar. On Santa Lucia people eat a variety of dishes made with wheat berries.
It’s said that there was a famine in Sicily several centuries ago (the exact year seems to vary), when a ship arrived in Palermo bearing wheat on Santa Lucia’s Day, December 13th. So on this day cuccia is the only wheat eaten… no bread.
This tradition is especially important in the Sicilian city of Palermo, and also in Syracuse where Santa Lucia was born.
I made cuccia this week and boy was it yummy! You can vary the recipe as Sicilians do. Everyone tweaks it to their own taste. Here’s how I made it…
Recipe for La Cuccia
2 cups Wheat Berries*
2 pounds Ricotta
1/2 cup Sugar
1/2 t. Vanilla Extract
1/2 cup Milk (optional)
Dark Chocolate (optional)
Candied Fruit (optional)
*Measured after they’ve soaked
1. Soak the wheat berries in water for 2 days, making sure to change the water twice a day and rinse the wheat berries. I covered the bowl with a towel while the berries were sitting.
2. After they’ve finished soaking, rinse the wheat berries and put them in a pot covered with lightly salted water. Bring to a boil and then lower to a simmer and cook for about 3 hours.
They’re done when they split open and taste tender but chewy. Let them cool a little.
3. Meanwhile, put the ricotta, sugar and vanilla in a bowl. Beat with a hand blender until smooth and creamy. If you’d like a thinner consistency you can add the milk (which I did). Some people like it soupy some people like it thick –adjust it to your taste. The same with the sugar and vanilla – feel free to use more or less to suit your family.
4. Put the ricotta mixture through a sieve. You can press it through with a large spoon right into the bowl of cooked wheat berries.
5. Cut up the chocolate into little pieces and the candied cherries if you’re using them. They are traditional to put in… we made one batch with candied cherries and one without. Most of us preferred it without the cherries, but with a lot of chocolate!
6. Mix together the ricotta mixture, the wheat berries and the chocolate.
7. Finally, add in the candied fruit if you’re using it…
8. You can eat it right away, but if you want it cold and thick, let it chill over night.
This article was posted on Wednesday, December 21st, 2011 at 11:45 pm and is filed under Countries & Cultures, Desserts, Holiday Recipes, Holidays Around the World, Italy, La Cuccia, Languages, Recipes of the World, Santa Lucia, Santa Lucia Recipes, Sicilian, Sicily, St. Lucia's Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
5 Responses to “Recipe for La Cuccia – A Santa Lucia Dessert”
Leave a Reply