Cuccia di Santa Lucia
Cuccia di Santa Lucia is a traditional sweet from Siracusa linked to the celebration of December 13th. Made with boiled wheat, ricotta, and sugar, it represents a humble yet generous dish from Sicilian tradition, historically enjoyed to honor the patron saint. Its simplicity carries within it the memory of ancient agricultural and religious rituals.
Preparation
- 1
Soak the durum wheat in cold water for at least 30 minutes, then rinse thoroughly.
- 2
Bring one liter of salted water to a boil in a large pot.
- 3
Add the wheat and reduce heat to medium-low, partially cover, and simmer for about 50-60 minutes until the grains become soft but maintain their shape.
- 4
Drain the cooked wheat in a colander and let it cool slightly.
- 5
In a bowl, mix the fresh ricotta with sugar until you achieve a homogeneous, creamy mixture.
- 6
Gently fold the warm wheat into the sweetened ricotta and stir carefully with a wooden spoon.
- 7
If desired, add the finely chopped mixed candied fruits and combine everything.
- 8
Transfer the mixture to a serving bowl and serve at room temperature in small portions.
- 9
Cuccia can be prepared the day before and stored in the refrigerator; bring to room temperature before serving.
Chef's Tips
Use quality durum wheat and fresh sheep's ricotta for the best results. If the wheat is still firm after cooking, extend the cooking time by 10 minutes. Some add a pinch of cinnamon to enhance the traditional flavors.