The Neapolitan Migliaccio is a simple dish from Campania cuisine made with semolina, milk, ricotta, and eggs. It is made during Carnival and usually represents the recipe for Fat Tuesday. It has a soft texture sometimes enriched with raisins or candied fruit. For other Carnival recipes, read the Carnival Sweets Collection.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons, Carnival
- Energy 249.04 (Kcal)
- Carbohydrates 36.75 (g) of which sugars 25.17 (g)
- Proteins 7.48 (g)
- Fat 8.47 (g) of which saturated 5.05 (g)of which unsaturated 3.28 (g)
- Fibers 0.62 (g)
- Sodium 42.50 (mg)
Indicative values for a portion of 108 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup whole milk
- 3/4 cup water
- 3/4 cup semolina
- 2 tbsp butter
- 2 eggs
- 2/3 cup sugar
- 1 vial vanilla (flavor or pod)
- 1/2 cup ricotta
- 1 lemon (zest)
- 1 orange (zest)
- 1 tsp powdered sugar
Tools
- Food Scale
- Electric Whisk
- Bowl
- Whisk
Steps
Pour the milk, water, butter, the whole zest of half a lemon and half an orange into the pot. Bring almost to a boil, remove the zests, take off the heat and drizzle in the semolina. Mix well to prevent lumps, then return to low heat for 4-5 minutes, stirring constantly. You will get a firm mixture, a sort of polenta. Allow to cool, meanwhile, preheat the oven to 356°F in static mode.
In a bowl, pour the eggs and sugar and beat into a cream using electric whisks. Add the remaining grated lemon and orange zest, the vanilla flavor, and the ricotta passed through a sieve.
Add the polenta and blend well, still using the whisks. Line a 20 cm (8-inch) springform pan with parchment paper (I wet it with water, squeeze it out, and can make it adhere better). Bake in the middle shelf and cook for 55 minutes, checking that it doesn’t brown too much. Turn off and leave for another 10 minutes in the oven with the door ajar. Remove from the oven and let cool. Serve the Neapolitan Migliaccio sprinkled with powdered sugar.
Storage
Neapolitan Migliaccio can be stored covered for a few days in the refrigerator.
