CUCCÌA DI SANTA LUCIA

Ingredients
400g corn
300g sheep'smilk ricotta
200g shugar
150g dark chocolate
10g cinnamon
If you like, Candied fruit

Preparazione:
Soak the corn for two / three days, remembering to change the water daily. After these days bake for 4 hours on low heat and let it rest for 12 hours. Put the ricotta with the sugar in a bowl and knead with whips. Add the ricotta cream dark chocolate, cooked wheat and cinnamon. Mix well. If it is to your liking, you can add the candied fruit.Let stand the Cuccìa of Saint Lucia a couple of hours and then serve in dessert cups.