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Santa Lucia Cuccìa: A Traditional Sicilian Sweet to Celebrate the Festive Season

Santa Lucia Cuccìa: A Traditional Sicilian Sweet to Celebrate the Festive Season

Discover the charming Santa Lucia Cuccìa, a classic Sicilian dessert made with creamy ricotta – the perfect treat to honour the feast of Santa Lucia!

Author: Sebastiano Caruso • Published on: March 11, 2015
Categories: Desserts
Tags: water sodium bicarbonate cinnamon chocolate dark chocolate wheat ricotta salt orange zest zuccata sugar
⏱️
Prep Time
around 40 minutes
🔥
Cook Time
about 35 minutes
👥
Serve
Serves 4
📊
Difficulty
Moderate
💰 Budget-friendly
🗓️ Winter
⭐ 4.6/5

🛒 Ingredients

  • ✓ 800g sheep’s ricotta
  • ✓ 500g soft wheat berries
  • ✓ 300g caster sugar
  • ✓ 100g dark chocolate chips
  • ✓ 100g angel hair pasta (thinly sliced candied pumpkin strips)
  • ✓ ground cinnamon
  • ✓ 1 teaspoon salt
  • ✓ a pinch of bicarbonate of soda
  • ✓ water
  • ✓ candied orange peel
  • ✓ crushed pistachios

📊 Nutritional Information

Calories
450g
Protein
15g
Fat
15g
Carbohydrates
60g
Fiber
5g
Sugars
30g
Sodium
250mg

Santa Lucia Cuccìa is a beloved Sicilian dessert, traditionally made to mark the feast of Santa Lucia on the 13th of December. Steeped in history and culture, it speaks of challenging times when hope was placed in miracles. Boiled wheat combined with creamy ricotta, dark chocolate chips, and candied fruit offers a delightful medley of flavours that’s truly enchanting. Ideal for cold December days, cuccìa carries the warm spirit of Christmas and the comforting embrace of family tradition.

👨‍🍳 Preparation

  1. 1

    Place the sheep’s ricotta in a fine-mesh sieve and leave it to drain in the fridge until all the whey has been released.

  2. 2

    Sieve the drained ricotta, then mix in the sugar until smooth and creamy.

  3. 3

    Fold in the dark chocolate chips and angel hair pasta into the ricotta mixture.

  4. 4

    Soak the wheat berries in fresh water for three days, changing the water daily to keep them fresh.

  5. 5

    After soaking, rinse the wheat and cook it in plenty of water with a pinch of salt and bicarbonate of soda for about 50 minutes in a pressure cooker.

  6. 6

    Allow the wheat to cool slightly in its cooking water before draining.

  7. 7

    Combine the cooked wheat with the ricotta cream and a dash of ground cinnamon.

  8. 8

    Serve the cuccìa garnished with candied orange peel and a sprinkle of crushed pistachios.

💡 Tips and Variations

For a richer, more traditional twist, try adding a drizzle of honey or some cooked grape must. Feel free to experiment with different candied fruits to create your own perfect balance of sweetness and texture.

📦 Storage

  • • Keep refrigerated for up to 2 days.
  • • You can freeze the prepared dish for up to one month.
  • • Reheat in a preheated oven at 160°C for 10 minutes before serving.

🍷 Pairing

This dessert pairs beautifully with a glass of Moscato di Pantelleria, a fragrant and sweet wine that complements the ricotta and chocolate notes perfectly.

Why not bring a touch of Sicily into your festive celebrations this year? Santa Lucia Cuccìa is a wonderfully heartwarming dessert that’s sure to impress family and friends alike. Its blend of rustic wheat, velvety ricotta, and festive flavours makes for a deliciously memorable treat — do give it a go and share the joy at your table!

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