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Cuccìa — Sicilian wheat, ricotta and chocolate dessert
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Source: https://recipheon.com/en/recipes/desserts/cuccia-sicilian-wheat-ricotta-and-chocolate-dessert
About this recipe
Cuccìa is a Sicilian dessert that combines soft, whole wheat berries with a delicate ricotta cream. Small pieces of dark chocolate, candied orange peel and a little cinnamon give it a distinctive flavor and a pleasantly varied texture. This homemade version uses ready-cooked wheat, such as grano cotto for pastiera, and cow's milk ricotta. Both products go in with their own moisture: do not rinse the wheat, and do not drain the cheese. Preparation therefore takes about 20 minutes and requires no cooking. The dessert then needs at least four hours in the refrigerator to chill thoroughly and let the flavors come together. Divide it straight into four bowls: served cold, it stays creamy, with distinct whole grains and pieces of chocolate and peel in every spoonful.
Ingredients
For four dessert servings
400 g ready-cooked wheat (grano cotto), weighed with its own liquid, without rinsing or draining
350 g cow's milk ricotta, weighed with the entire contents of the container, without draining
80 g white sugar
50 g dark chocolate with 70% cocoa
20 g ready-made candied orange peel
0.5 g ground cinnamon
Steps
Weigh 400 g of ready-cooked wheat into a bowl with its own liquid. Do not rinse it, and do not drain it. Loosen the grains with a fork or spoon, separating larger clumps. The grains should stay whole; do not mash them to a paste, and do not add water.
Put 350 g of ricotta with all its own moisture into a second, larger bowl and add 80 g of sugar. Work it with a spoon, then stir with a hand whisk for about 2–3 minutes, until the cream is even, without large lumps. Do not pour off any liquid, and do not strain the cheese.
AI-generated Chop 50 g of dark chocolate into small pieces that are easy to scoop up with a teaspoon. Finely dice the candied orange peel if it is not already in small pieces. Have all 20 g of peel and 0.5 g of cinnamon ready; all these additions will go into the cream.
Transfer all the prepared wheat and its liquid to the cream. Add all the chopped chocolate, candied peel and cinnamon. Fold gently with a spatula, bringing the mixture up from the bottom, until everything is evenly distributed. Scrape in the residue from the bowl and board; do not crush the grains.
AI-generated Divide all the dessert among four bowls with a capacity of about 300 ml each, scraping the cream from the sides of the mixing bowl. Cover and refrigerate for at least 4 hours, until thoroughly chilled. If the ingredients were warm, chilling may take longer.
AI-generated Serve the dessert straight from the refrigerator, allowing one bowl per person. The cream should be cold and soft, with distinct whole grains and pieces of chocolate and peel. Keep any unused servings covered in the refrigerator and use within 1–2 days, taking the storage limits of the opened products into account.
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