Cuccia’ di Santa Lucia is traditionally eaten on St.Lucia’s day, 13th December in the deep south of Italy. Saint Lucia of Syracuse is the patron saint of eyesight, symobilised in this creamy dessert by big soft grains of wheat said to represent her eyes.
I made this dessert for my sister when she had accidently damaged both corneas and was in a lot of pain. Off I went to Soho’s Lina stores for wheat and proper candied orange peel with this dessert in mind. She swears that her eyes improved, thanks to Saint Lucia!
Serves 6 – 8
500g Cooked Wheat
½ Litre Whole Milk
300g Caster Sugar
200g Dark Chocolate – cut into chunks
Nuts / Candied Fruit for decoration
In a pan, bring the milk to the boil with the sugar and wheat. Sieve in the cornstarch and stir, keeping on a low flame until mixture thickens.
Take off heat and gently stir in the ricotta.
If you want a chocolate flavour, add the chocolate chunks while the cuccia’ is still hot, the chocolate will melt when stirred in.
The more traditional way is to add the chocolate chunks when the cuccia’ has cooled down, resulting in a ‘chocolate chip’ look.
Serve cooled, decorated with candied fruits and nuts.