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Cuccia – Sicilian Wheatberry and Ricotta Porridge

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Cuccia – Sicilian Wheatberry and Ricotta Porridge

The “Cuccia con ricotta” is a typical Sicilian dessert that is prepared on December 13, on the occasion of the St. Lucy’s day. The name cuccia comes from the Sicilian words “cocciu” (literally “grain”) of wheat. In fact, the cuccia is nothing but cooked wheat!

  • 10 min
  • Easy

Ingredients

Directions

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This recipe is a staple on the 13th of December, alongside the Arancine! Preparing the Sicilian Cuccia is very simple, and usually the most time consuming thing is the preparation of the wheat that must be put in water 24 hours before and only after that can be cooked.

The basic recipe of the Cuccia includes cooked wheat and ricotta cream. After that everyone can season it to your liking with chocolate chips, cocoa, candied fruit, cinnamon … the choice is yours!

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Steps

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How to Cook the Grain

Put the wheat in water and leave it there for 2 days, changing the water once a day.

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After 2 days, drain the wheat and put it in a pot.

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Cover the wheat with plenty of water, add a little salt and put the pot on the stove.

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Bring the water to a boil and then lower the heat and let it cook for the necessary time.

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The cooking of the wheat is specified on the package and can go from 30 to 60 minutes.

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After this time, drain the wheat and let it cool before seasoning it.

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How to season the Cuccia

Ricotta cream is the same one used for Sicilian cassata. The ricotta should be poured a day before so that it is dry.

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After that, pass the ricotta through a sieve (or work with a whisk) and add the sugar.

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Once the ricotta cream is ready, add the cooked wheat and stir.

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At this point you can add to the cuccìa with ricotta what you like: candied pezzetti or chocolate chips or even a little bit of cinnamon!

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Once ready, the cuccìa with ricotta must be kept in the fridge for at least a day before serving.

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Cassata al Forno | Oven Baked Cassata
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Ficoccelle | Arancini with Ricotta and Chocolate
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Cassata al Forno | Oven Baked Cassata
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Ficoccelle | Arancini with Ricotta and Chocolate

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