"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cuccia Recipe

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This recipe for Cuccia, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Colletti (Nonna)
Added: Monday, November 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Barley
pinch of salt
2 lbs. Ricotta
1/2 c. sugar
1/2 c. candied fruit
1 large bar of milk chocolate
cinnamon

Directions:
Directions:
On the eve of Dec.11th, soak the barley in water. In the morning, change the water and add a pinch of salt. Cook on a low to medium flame, covered for 1/2 hour. Do not stir. When done, drain and cool. In a large bowl, combine ricotta and sugar and beat with a mixer until smooth and creamy. Add the candied fruit and a little shaved chocolate. The mixture will turn beige. Mix with the cooled barley and refrigerate over night. Serve on Dec.13th topped with more chocolate shavings. Sprinkle with cinnamon.

Personal Notes:
Personal Notes:
This recipe is served on the Feast of St. Lucy which is obviously Dec.13th. Grandpa loved this sweet dessert, and coincidently he passed away on Dec.13th. Here's to you Grandpa. xoxo

 

 

 

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