Palermo Chocolate Cuccìa is one of the quintessential Santa Lucia sweets from the Sicilian capital! I am deeply attached to this particular traditional dessert that is made only once a year on December 13. My mother passed this recipe on to me, and I will always hold it dear because it reminds me of my childhood. Additionally, on the same day in Palermo, arancine are also prepared, another staple of tradition, but unlike cuccìa, they are enjoyed all year round!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 2 Days
- Portions: 10
- Cooking methods: Boiling
- Cuisine: Italian Regional
- Seasonality: Winter
Ingredients
- 10.5 oz wheat
- as needed water for soaking
- as needed water for boiling
- as needed salt
- 6.3 cups milk (whole, skim or lactose-free)
- 8.8 dark chocolate
- 1 teaspoon cornstarch
- 1 oz unsweetened cocoa powder
- 2 teaspoons cinnamon
- 3.5 oz candied pumpkin
Steps
Soak the wheat in a pot with plenty of water for at least 24 hours
Change the soaking water after about 12 hours
Before boiling, change the water again for boiling
Cook for at least 40 minutes, ensuring that the grains are chewable
After boiling, do not drain the wheat and let it rest overnight in its water
The next day, drain the wheat and put it back in the pot
Add the milk until the wheat is completely covered and cook over medium heat
Add the chocolate pieces to the pot and stir until completely melted
Add the unsweetened cocoa powder and continue stirring
Put 2 tablespoons of milk from the pot into a bowl and dissolve the cornstarch in it
Add the mixture to the pot and continue stirring
Add the cinnamon, diced candied pumpkin and continue stirring
Bring to a boil for about 3 minutes, continuing to stir until thickened
Turn off the heat and let it rest before consuming
Tip!
You can choose to add sugar if you prefer a sweeter taste.
Storage
The cuccìa can be stored in the fridge for up to 3 days.
