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Cuccia: Sicilian Ricotta Dessert with Wheat Berries, Candied Fruit, and Dark Chocolate Recipe

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  • Author: Emma
  • Prep Time: 25 minutes (plus 24 hours soaking if using raw wheat berries)
  • Cook Time: 1 hour 10 minutes (including simmering and boiling time; Grano Cotto requires only 10 minutes simmering)
  • Total Time: 1 hour 35 minutes (excluding soaking time)
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Sicilian
  • Diet: Vegetarian

Description

Cuccia is a traditional Sicilian dessert featuring tender wheat berries cooked with orange peel and cinnamon, combined with creamy ricotta, sugar, dark chocolate chips, and candied fruit. This comforting and unique dish is served chilled, offering a delightful blend of textures and flavors that celebrate Sicilian culinary heritage.

Ingredients

Units Scale

For the Wheat Berries

  • 1 cup (200g) raw wheat berries (or 1 jar Grano Cotto – 580g/20.5oz)
  • Peel of 1 orange
  • 2 cinnamon sticks (divided: 1 for cooking, 1 for simmering)
  • Pinch of salt
  • Whole milk (enough to just cover wheatberries, approx. 1 to 2 cups)

For the Cuccia Mixture

  • 2 cups (500g) ricotta, well drained
  • 3/4 cup (150g) caster sugar (can substitute granulated sugar)
  • 1/2 teaspoon cinnamon (plus extra for garnish)
  • 1/2 cup (100g) dark chocolate chips
  • 3/4 cup (100g) chopped candied fruit (plus extra for garnish)
  • Candied cherries (optional, for garnish)

Instructions

  1. Prepare the Wheat Berries: If using raw wheat berries, soak them in a bowl of water for 24 hours to soften.
  2. Cook the Wheat Berries: Drain the soaked wheat, place in a large pot, cover with cold water by 2-3 inches, add orange peel, one cinnamon stick, and a pinch of salt. Bring to a boil, cover, and simmer gently for 60-70 minutes until tender (some may take up to 2 hours), checking periodically.
  3. Drain and Cool Wheat: Once cooked, drain the wheat berries and let them cool completely.
  4. Alternative – Using Grano Cotto: Drain the jarred Grano Cotto in a sieve and rinse under cold water. Put it in a saucepan with orange peel and one cinnamon stick. Cover with enough milk to just submerge the wheatberries, bring to a simmer, and cook on low heat for 10 minutes, stirring regularly. Drain and spread wheat thinly to cool.
  5. Make the Cuccia Mixture: In a bowl, combine the well-drained ricotta, sugar, and 1/2 teaspoon cinnamon. Mix thoroughly until smooth.
  6. Add Mix-ins: Fold in the cooled wheatberries, dark chocolate chips, and chopped candied fruit. Mix gently until all ingredients are evenly combined.
  7. Serve: Spoon the mixture into small serving bowls and garnish with extra candied fruit, a sprinkle of cinnamon, and candied cherries if desired. Serve chilled or at room temperature.

Notes

  • If using raw wheat berries, soaking for 24 hours reduces cooking time and improves texture.
  • Grano Cotto is pre-cooked wheat berries available in Italian stores, which significantly reduces preparation time.
  • Make sure the ricotta is well-drained to avoid watery texture in the final dessert.
  • You can substitute dark chocolate chips with finely chopped dark chocolate for a richer taste.
  • This dessert is best served chilled but can also be enjoyed at room temperature.
  • For a more aromatic flavor, use organic orange peel and fresh cinnamon sticks.
  • Adjust sugar according to sweetness preference or replace with a natural sweetener if desired.

Find it online: https://yumrecipesfood.com/cuccia-sicilian-ricotta-dessert-with-wheat-berries-candied-fruit-and-dark-chocolate-recipe/