A typical recipe for the Carnival period: the savory migliaccio, also called “a’ Pizza ‘e Farenella.”
Typical of Neapolitan cuisine with a semolina base to which cured meats and cheeses are added. A substantial savory pie from peasant tradition.
It has a delicious consistency, so soft it melts in your mouth.
Excellent both hot and cold, making it perfect for outings and picnics.
Check out the review on the Kenwood MGX400 dicing accessory
I thank the Tavolartegusto site for the recipe.
You might be interested in these Carnival recipes:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 427.03 (Kcal)
- Carbohydrates 19.44 (g) of which sugars 0.53 (g)
- Proteins 23.60 (g)
- Fat 28.06 (g) of which saturated 9.70 (g)of which unsaturated 11.87 (g)
- Fibers 0.96 (g)
- Sodium 775.78 (mg)
Indicative values for a portion of 200 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
SAVORY MIGLIACCIO INGREDIENTS
- 1 1/4 cups semolina (or cornmeal)
- 2 1/2 cups water
- 2 tbsp milk
- 1/4 cup lard
- 2 eggs
- 1/3 cup grated Parmesan cheese
- 7 oz ricotta
- 7 oz smoked provola (diced)
- 7 oz Neapolitan salami (diced)
- to taste salt
- to taste breadcrumbs (to butter the pan)
Tools
- 1 Baking Pan 8 inches
SAVORY MIGLIACCIO PREPARATION
In a pot, put the water, lard, and 2 tablespoons of milk. Bring to a boil.
Pour in the semolina all at once, stir with a hand whisk, and this will create a polenta cream. Let it cool.
In a bowl, crack the eggs and beat them with the Parmesan, then add the sieved ricotta. Mix to get a creamy mixture.
Add the polenta mixture to the egg mixture and mix with the whisks.
Add the salami and provola cubes. Mix.
Butter a baking pan and sprinkle with breadcrumbs. Pour the mixture in and level it.
Bake in a preheated oven at 350°F for about 50-55 minutes. Let it rest for an hour before slicing and enjoying.
Adriana’s Advice
If you don’t have provola and salami, you can replace them with cooked ham, speck, fontina, gruyère. In short, the cured meats and cheeses you like best.
