Cuccìa (Accent On I) Or Sweet Sicilian Wheat

  1. Put the wheat in a pot and pour plain water on it. Keep it in the pot with water for a whole night.
  2. In the morning throw away the water and of course keep the wheat. Pour fresh water again in the pot so as to cover well the wheat. Add just a pinch of salt and cook for three hours at low fire with the lid on the pot or half closed being careful the water won't boil out of the pot or turn off the fire. Put the ricotta sheep cheese in a mixer with the sugar and mix at low speed. The ricotta must be absolutely fresh so pre-order it in a shop where u are sure it will be natural and fresh.Keep mixing the ricotta and the sugar till it becomes like a soft tender cream. Cut the chocolate into small pieces (the size of a pea or smaller) and add them to the ricotta as well as the small pieces of candied fruit. When the wheat has been cooked for three hours it is ready. Throw away the water. I use a colander. Be sure to leave no water in the wheat. Then mix together the cheese with chocolate and candied fruit to the wheat. Use a spoon softly to mix the whole thing. Sprinkle the whole thing with some cinnamon powder and some more chocolate chips. Keep the whole thing in the fridge for at least an hour. (don't freeze it just keep it fresh!) Enjoy and offer some to your neighbors and family.

ricotta cheese, white sugar, chocolate, candied fruit, cinnamon powder, salt

Taken from www.epicurious.com/recipes/member/views/cuccia-accent-on-i-or-sweet-sicilian-wheat-52948121 (may not work)

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