Chocolate Cuccìa

Chocolate cuccìa is a typically Sicilian dessert that is prepared for the feast of Saint Lucy on December 13th. It is a traditional recipe with very deep historical and cultural roots.

Ingredients

• 500 g of hulled wheat
• 500 ml of milk
• 100 g of dark chocolate
• 150 g of sugar
• Ricotta to taste (usually 250-300 g)
• Ground cinnamon to taste
• Vanillin or a vanilla pod
• Grated orange peel (optional)
• Candied fruit or chocolate chips for garnish (optional)

Preparation

1. Begin by soaking the hulled wheat overnight, then rinse it well the next day.
2. Place the rinsed wheat in a pot, cover with plenty of water, and cook, stirring occasionally, until the wheat becomes tender. This may take several hours.
3. Once the wheat is cooked, drain the excess water and let it cool.
4. Meanwhile, in another pot, warm the milk with sugar, vanillin or the seeds from inside the vanilla pod, and cinnamon. Add the broken dark chocolate and let it melt completely, stirring continuously.
5. Combine the cooked wheat with the chocolate and milk cream and let the mixture cool.
6. In a separate bowl, work the ricotta with a fork or an electric mixer until it is creamy, and add sugar to taste.
7. Combine the ricotta with the wheat and chocolate mixture, adding the grated orange peel if desired.
8. Allow the cuccìa to rest in the refrigerator for at least a couple of hours before serving.
9. When ready to serve, if desired, decorate the cuccìa with candied fruit or chocolate chips.

Curiosity

In tradition, cuccìa is prepared with wheat as a symbol of fertility and rebirth and is linked to the miracle of Saint Lucy who saved Sicily from famine. The chocolate version is one of the modern variants of this delight that combines the taste of tradition with the more contemporary flavor of chocolate.