Neapolitan Sweet Migliaccio, Prepared According to the Traditional Recipe.
Simple, fragrant, delicious.
The Neapolitan sweet migliaccio, prepared according to the traditional recipe, is an ancient dessert whose origins date back to the Middle Ages. It has always been made in popular Campanian homes for Carnival and Easter, using eggs, semolina, and ricotta. Over time, aromas were added, making it even more aromatic and tasty.
The Neapolitan Sweet Migliaccio, prepared according to the traditional recipe, is a simple dessert to prepare with a typical texture, taste, and aroma hard to find in other sweets except for the filling of sfogliatelle and Neapolitan shortcrust, a special dessert that will win you over at first taste. Try it and see how good it is.
Also, try other typical Carnival desserts with the best recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1 quart whole milk (fresh)
- 5 eggs
- 9 oz semolina
- 1 1/2 cups sugar
- 7 tbsps butter
- 17 oz fresh ricotta (preferably sheep's milk)
- zest of 1 lemon (untreated)
- zest of 1 orange (untreated)
- whole peel of 1 orange (untreated)
- whole peel of 1 lemon (untreated)
- 1 tbsp natural millefiori aroma
- 1 pinch salt
- as needed powdered sugar (for garnish)
Tools
- 1 Electric whisk
- 1 Saucepan
- 1 Bowl
- 1 Mold
- 1 Spatula
- 1 Wooden spoon
- 1 Oven
Steps
Place the milk with a pinch of salt and the whole peels of lemon and orange (be careful not to take the white part which would make everything bitter) in a pot and bring to a boil.
Once it reaches a boil, lower the heat to a minimum and add the semolina gradually, stirring constantly with a wooden spoon and being careful not to form lumps. Once all the semolina is incorporated, cook for 2 minutes, stirring constantly over low heat, then turn off the heat.
Add 1 1/4 cups of sugar and the butter, mix well, transfer the mixture to a tray, cover with cling film in contact, and let cool.
Meanwhile, butter a 10-inch mold, preferably with a springform.
Preheat the oven to 320°F.
Beat the eggs with an electric whisk together with the remaining 1/4 cup sugar, add the vanilla and the grated zests of orange and lemon, beat again for a moment.
Also, add the sifted ricotta and work again with the electric whisk.
Add the already cooled semolina to the egg and ricotta mixture and mix until it becomes a homogeneous mixture, also add the millefiori aroma.
Pour the mixture into the buttered mold, level well with a spatula.
Bake in a preheated oven at 320°F for 1 hour and 15 minutes, it should become nicely colored on the surface.
Remove from the oven, let cool completely, then place the migliaccio on a tray, sprinkle with powdered sugar and serve.
Place the milk, whole lemon and orange peel (be careful not to take the white part), and the pinch of salt in the bowl at 212°F / reverse / 6 minutes.
Remove the citrus peels.
Add the semolina gradually at 194°F/ speed 3 / 2 minutes.
Add the butter and 1 1/4 cups sugar, 30 sec. / speed 3.
Transfer the mixture to a tray, cover with cling film in contact and let cool.
Meanwhile, butter a 10-inch mold, preferably with a springform.
Preheat the oven to 320°F.
Wash the bowl.
Insert the eggs along with the remaining 1/4 cup sugar in the clean bowl 40 secspeed 3.
Add the vanilla and the grated zests of orange and lemon 20 secspeed 2.
Also, add the sifted ricotta 10 secspeed 1, scrape down the sides with a spatula, and work another 30 secspeed 1.
Add the already cooled semolina 40 secspeed 2.
Scrape down the sides with a spatula, add the millefiori aroma 20 secspeed 3.
Pour the mixture into the buttered mold, level well with a spatula.
Bake in a preheated oven at 320°F for 1 hour and 15 minutes, it should become nicely colored on the surface.
Remove from the oven, let cool completely, then place the migliaccio on a tray, sprinkle with powdered sugar and serve.
Neapolitan Sweet Migliaccio, prepared according to the traditional recipe, is ready to be enjoyed… HAPPY DESSERT!
Also try the old-fashioned Campanian pasta migliaccio, it is delicious, find the recipe BY CLICKING HERE.
Try also the version with shortcrust pastry, find the recipe BY CLICKING HERE.
