The Neapolitan migliaccio, a traditional recipe from Naples for the Carnival period, was something I didn’t know at all. I had heard a lot about it but had never eaten it, so this year I set to work and studied a few recipes and did some tests until it came out like this, as you see in the photo, delicious, compact, and sweet just right.
I made it low because among all the recipes I followed, they say the original must be low. I hope you like my recipe and that you prepare it too. As always, I look forward to your photos even via message so I can publish them on my Facebook page!!
Let’s discover how to prepare the Neapolitan migliaccio traditional recipe right after the photo as always!!
Here below are other tasty recipes for Carnival:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for the Neapolitan migliaccio traditional recipe
- 7 oz semolina
- 2 cups milk
- 2.1 cups water
- 10.5 oz ricotta
- 1 orange zest
- 1 lemon zest
- 4 eggs
- 9 oz sugar
- 3 tbsp butter
- 1 tsp vanilla extract
Tools
- Pot
- Whisk
- Baking dish
- Bowl
- Baking pan 9.5/10-inch diameter
- Electric whisk
Preparation of the Neapolitan migliaccio traditional recipe
To prepare the Neapolitan migliaccio, first peel the lemon and the orange without taking the white part.
In a saucepan, heat the water together with the milk and the zests just taken. Bring almost to a boil then add the butter and remove the zests.
Now add the semolina slowly while constantly stirring with a whisk, cook until it thickens, then place it in a baking dish, level it, and cover with cling film and let it cool.
Meanwhile, in a large bowl, whisk the eggs with the sugar until you have a frothy and almost white mixture.
Add the sieved ricotta and a teaspoon of vanilla extract, always mixing with the electric whisk to incorporate everything.
Finally, add the semolina now at room temperature, incorporating it well with the help of the electric whisk.
Preheat the oven to 392°F, and line a round baking pan with parchment paper, pour the mixture leveling it on the surface, then bake.
Bake the Neapolitan migliaccio for at least 1 hour on the middle shelf of your oven, always paying attention to the cooking time because each oven bakes differently.
Once ready, remove the Neapolitan migliaccio from the oven, let it cool for a few hours in the mold before unmolding, and decorate as desired with powdered sugar and..
ENJOY YOUR MEAL
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Annatorte recommends
You can add candied fruit to your mixture, you can replace cow ricotta with sheep ricotta for a stronger taste.
How to store the Neapolitan migliaccio traditional recipe
The Neapolitan migliaccio can be stored in the refrigerator for 2 days in an airtight container.
Other recipes
If you want to see other types of recipes you can go back to HOME.
