Cuccìa di Santa Lucia
(koo-chee-ah)
Hyphenated Holidays: Sicilian-American Gatherings
If you grew up in a Sicilian-American household, December 13th brought a strict ban on pasta and the glorious arrival of Cuccìa. Born from a seventeenth-century famine, this sweet ricotta and wheat berry pudding tastes exactly like the inside of a perfect cannolo. The old-world grandmothers would soak hard wheat for three days to make it, but the reality of a busy weeknight requires a smarter approach. Swapping the traditional grain for pearled farro delivers that authentic, nostalgic chew in under thirty minutes. It is a deeply honest, historic dessert, streamlined for a modern kitchen without losing an ounce of its soul.
Before you start
Drain the ricotta well in advance.
American supermarket ricotta is packed with water, which will ruin the dessert if not addressed. Place a fine-mesh strainer over a bowl, add the ricotta, and let it drain in the fridge for at least four hours, or ideally overnight, before discarding the expelled liquid.
Ingredients
- whole milk ricotta1 1/2 lb
- pearled farro1 cup
- granulated sugar3/4 cup
- mini semi-sweet chocolate chips1/2 cup
- candied orange peel1/4 cup
- vanilla extract1 tsp
- ground cinnamon1/2 tsp
- kosher salt1 pinch
Method
- 01
Cook the farro in boiling water.
Bring a medium pot of water to a boil, add a heavy pinch of salt and the farro, and simmer uncovered until the grains are tender but still retain a pleasant, slightly resistant chew, about 20 to 25 minutes.
- 02
Cool the grain thoroughly.
Drain the boiled farro into a sieve, rinse it briefly under cold water to stop the cooking, and let it drain until completely cool and dry.
- 03
Whip the ricotta cream until silky.
In a large mixing bowl, combine the drained ricotta, sugar, and vanilla extract. Press the sweetened ricotta through a fine-mesh sieve with the back of a spoon, or whip it briefly with an electric hand mixer, until it transforms from a grainy cheese into a glossy, velvety cream.
- 04
Fold the ingredients together.
Add the cooled farro, chocolate chips, candied orange peel, and cinnamon into the ricotta cream, folding gently until the jeweled inclusions are evenly distributed.
- 05
Chill the pudding to let the flavors marry.
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours before serving cold in small cups, dusted with a final pinch of cinnamon.
Notes
Honor the flour ban.
To honor the true tradition of Santa Lucia, serve this on December 13th alongside a dinner of rice-based arancini, strictly avoiding any pasta or bread for the day.
Store it carefully in the refrigerator.
Cuccìa keeps beautifully in the fridge for up to three days, making it a fantastic make-ahead dessert, but never freeze it as the cold will destroy the delicate texture of the ricotta.