Cuccia

Cuccia (Sicilian Wheat and Ricotta Porridge)

Cuccia is a traditional Sicilian porridge served on Saint Lucy's Day (December 13th) to commemorate the relief of a famine during which the people of Syracuse were saved by a ship laden with wheat. Soft, creamy grains of wheat are simmered until tender, then enriched with fresh ricotta and finished with warm cinnamon and sugar.

Prep

10 min

Cook

180 min

Total

190 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •300 g (10½ oz) hulled wheat berries (grano tenero), the soft Sicilian wheat traditionally used; whole wheat berries or farro are the closest substitute and require longer soaking
• •1.5 L (6 cups) water, plus more for soaking
• •1 pinch salt
• •1 piece lemon peel, wide strip, yellow part only
• •80 g (⅓ cup) sugar, plus extra for dusting, or to taste
• •1 tsp ground cinnamon, plus extra for dusting
• •200 g (7 oz) fresh ricotta, sheep's-milk ricotta is most traditional; cow's-milk ricotta is the home-kitchen substitute
• •30 g (2 tbsp) sweet Marsala wine, optional, for the classic Palermo-style version
• •50 g (¼ cup) candied orange or citron peel, optional, finely chopped
• •30 g (¼ cup) dark chocolate chips or shaved bitter chocolate, optional, popular in Catania

Steps

1. 1 Rinse the wheat berries under cold running water, then place them in a large bowl and cover with plenty of cool water. Soak overnight (8-12 hours); if using whole wheat berries or farro rather than tender Sicilian wheat, extend the soaking to 24 hours.
2. 2 Drain the soaked wheat and place it in a heavy pot with the 1.5 L of fresh water, the pinch of salt, and the strip of lemon peel. Bring to a boil over medium-high heat, skimming any foam that rises.
3. 3 Reduce the heat to low so the grains simmer very gently. Cook, partially covered, for 2 to 3 hours, stirring every 20-30 minutes to keep the grains from sticking to the bottom. Add hot water in small splashes (about 100 ml at a time) whenever the mixture thickens; the final consistency should be a thick, creamy porridge with tender, split grains. The wheat is done when the grains are completely soft and burst easily when pressed between your fingers, with no chalky center.
4. 4 Remove and discard the lemon peel. Stir in the sugar and the teaspoon of cinnamon until fully dissolved. If using Marsala, add it now and let it cook off for 1 minute.
5. 5 Fold in the fresh ricotta off the heat in small spoonfuls, stirring gently so the porridge stays marbled rather than fully mixed. Stir in the candied peel and chocolate, if using.
6. 6 Spoon into warm bowls. Dust each serving generously with a little more cinnamon and a spoonful of sugar, and serve warm. Cuccia is traditionally eaten warm or at room temperature, on its own or with a little extra ricotta on top.