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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Cuccia Recipe

2.5 stars - based on 2 votes
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This recipe for Cuccia is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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