The Neapolitan migliaccio is a typical dessert from the Campanian cuisine and a grandmother’s recipe handed down through generations.
It’s not Carnival without migliaccio! Even though, to be honest, my family loves it so much, especially my husband who is very picky about food, that I make it several times throughout the year. Sometimes I even add chocolate chips to make it even more delicious.
It’s a dessert that slowly wins you over with its soft texture, almost like a solid pudding. In my recipe, I don’t use water but only milk as in the original recipe.
A typical Carnival recipe that always puts you in a good mood and makes both adults and children happy. I still remember when my grandmother served it hot, and I was eager to enjoy it with her.
She used to make it with millet, as per the ancient recipe, while today it is made with semolina, as it is easier to find on the market.
Anyway, in any case, it is always delicious!
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- Difficulty: Medium
- Cost: Low
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Neapolitan Migliaccio
- 3 cups milk
- 1 cup ricotta
- 1/2 cup erythritol or cane sugar
- 3/4 cup semolina
- 2 eggs
- 1 lemon
- 1 orange
- 1 1/2 tbsps butter
- to taste powdered sugar
Tools
- 1 Pot
- 1 Bowl
- 1 Sieve
- 1 Wooden Spoon
- 1 Mold
- 1 Spatula
Steps for Preparing Migliaccio
In a large pot, pour the milk, add the butter and the lemon and orange peels. Bring almost to a boil.
Remove the peels, lower the heat to a minimum, and add the semolina in a light shower, stirring continuously to avoid lumps. Cook until it becomes a thick cream, about 3-4 minutes. Turn off and let cool slightly.
In a bowl, with a sieve, sift the ricotta, then add the erythritol or cane sugar, and mix with a fork or an electric whisk until you get a smooth cream.
Incorporate the eggs one at a time, mixing well
Add the slightly cooled semolina cream to the ricotta mixture gradually, stirring until you get a homogeneous dough.
Butter and flour a mold of 20-22 cm, pour the mixture and level with a spatula.
Bake in a static oven at 338°F for about 60 minutes, until the surface is well browned.
Let cool completely, then dust with plenty of powdered sugar
Conservation for Neapolitan Migliaccio
Store the migliaccio in an airtight container or wrapped in plastic wrap for two to three days in the fridge. At room temperature, you can keep it for 24 hours in a cool, dry place. Before serving, leave it at least an hour at room temperature.
I do not recommend freezing as it may lose its consistency.
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FAQ (Questions and Answers)
What other flavors can I add?
You can add vanilla, cinnamon, or chocolate chips
