There cuccìa it's a typical sweet of Sicily. Traditionally the 13 December, day of celebration Saint Lucia, patron saint of the city of Syracuse and many other towns on the island. It is certainly a less known specialty than the famous cannoli or cassata, but

The term cuccìa derives from the dialect word "crock”Which stands for grain in Sicilian and refers to the raw material used to prepare it according to the original recipe, wheat. This is combined with a ricotta cream or a chocolate cream, as in the version we propose here. And then add chocolate chips or pistachios or, again, cinnamon and zuccata (candied pumpkin).

Santa Lucia rhymes with cuccìa

It is certainly a less known specialty than the famous ones cannoli or to cassata being a dessert that is prepared on the day of Saint Lucia especially at home, even if there are many Sicilian pastry shops where you can taste the cuccìa.

To speed up the times of Preparation you can use the grain that is sold already cooked, it will take a maximum of half an hour to complete the recipe.

Cuccìa with chocolate: the recipe

Ingredients

To prepare this typical Sicilian dessert you will need: 1 kg of cooked wheat, 500 ml of milk, 250 g of dark chocolate, 150 g of sugar, 00 flour, cinnamon, grated orange peel, candied fruit.

Method

The first thing to do to prepare the Sicilian cuccìa is to clean the cooked wheat thoroughly, passing it under water to remove any residues, drying it well and dressing it with a drizzle of extra virgin olive oil to prevent it from sticking.

The second step is to prepare the chocolate cream. You start by heating the milk with the sugar in a saucepan and adding the chocolate pieces at a later time. When it has melted completely, add two tablespoons of 00 flour and continue to mix until the mixture is homogeneous and without lumps.

At this point, add the chocolate cream to the bowl with the cooked wheat and mix well, flavoring the spoon little by little with cinnamon, orange peel and candied fruit, depending on your taste.

The last step of the recipe involves letting the dessert rest in the refrigerator, perhaps in single-serving portions, for about two hours before bringing it to the table.

It is possible, of course, to eat the cuccìa even hot, depending on your taste!

Browse the tutorial with other tips for preparing the cuccìa

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