Have you ever tried the Neapolitan migliaccio recipe? No?! Don’t worry, today we’ll fix that and make together the grandma’s Neapolitan migliaccio recipe, the creamy cake with ricotta and semolina typical of the Neapolitan Carnival. These days I realized that on my blog there are already many Campanian recipes, from the famous traditional Neapolitan Pastiera to the equally famous Neapolitan Casatiello, not to mention the Sfogliatella riccia and the Sfogliatella frolla, going from the Beneventana tart to a very traditional sauce like the Neapolitan Genovese. We’ve even made Cinnamon migliaccio and Pistachio and white chocolate migliaccio and imagine that? We were just missing the traditional migliaccio! So, since the Neapolitan migliaccio recipe is a Carnival dessert that couldn’t be missing from our big recipe collection, here today we’ll prepare it together and you’ll see how delicious it is! The Neapolitan ricotta migliaccio belongs to Campanian tradition and has very ancient origins. It was once made with millet flour, a humble and affordable grain, but today semolina is generally used, cooked in a mix of milk and a little butter. Once cooked and cooled, the semolina is mixed with other humble ingredients such as eggs, sugar and ricotta, then baked. The result is a creamy and delicate cake that will win you over at the first bite and that I assure you will be, together with chiacchiere, castagnole, Venetian favette and luna park fritters, one of your most loved Carnival Sunday treats! Let’s go to the kitchen, discover grandma’s migliaccio recipe, but before we start cooking I remind you that if you want to stay updated on my recipes, you can follow my page Facebook and my profile Instagram.

Also check out these Carnival recipes:

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 14
Cooking methods: Oven, Stovetop
Cuisine: Italian
Seasonality: Carnival

Ingredients to make the carnival migliaccio

1 1/4 cups semolina
2 1/2 cups whole milk (or whatever you have)
1 2/3 cups water
3 tbsp butter
4 eggs (medium, about 8.5 oz)
1 1/8 cups sugar
as needed orange zest
1 tsp vanilla extract
1 pinch salt
1 2/3 cups ricotta (well drained)

Tools

Bowls
Saucepan
Oven
Baking pan 10 1/4 in
Whisk
Stand mixer

Preparation of the migliaccio

To make the migliaccio, gather the water and milk in a saucepan, add the salt, the butter and the orange zest and bring to just below boiling. Add the semolina little by little, pouring it in a thin stream and whisking.
Let it thicken. Transfer the cooked semolina to a bowl and let it cool slightly.
Beat the eggs with the sugar until you obtain a frothy mixture, add the well-drained ricotta (drained for at least 24 hours). Once incorporated, add the semolina and mix until combined.
Pour the mixture into a baking pan lined with parchment paper and bake at 392°F for 60 minutes in a conventional oven. The mixture will begin to puff up and the surface will set and crack a little; if it starts to brown too much, cover with aluminum foil. After the time is up, remove from the oven and let cool before unmolding.
Serve the migliaccio cold, dusted with powdered sugar.