The savory migliaccio, also known as “Pizza ‘e Farenella”, is an essential rustic pie on Neapolitan tables during Carnival.
Unlike the more famous sweet Carnival migliaccio, the savory version has a decidedly rustic and convivial character that tells of an era when simple ingredients like semolina or cornmeal, fresh dairy products, and eggs were widely used, combined to create something nutritious, compact, and satisfying. In terms of texture, it sits halfway between a casserole and a rustic pie: it is not as soft as an omelet nor as crumbly as a tart, but has a soft and uniform structure that lends itself well to being sliced, perfect both hot and at room temperature.
Read how to make savory migliaccio with the easy recipe you find below, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 7 oz ricotta
- 1 cup semolina
- 2 1/2 cups water
- 1 1/2 oz lard (or butter)
- 7 tbsps milk
- 2 eggs
- 7 oz smoked scamorza (or smoked provola)
- 5 1/2 oz salami
- 2 tbsps Parmesan (grated)
- breadcrumbs
- butter
- salt
Preparation of the Savory Migliaccio
Pour the water, two tablespoons of milk, and the lard into a pot and bring to a boil.
Add the semolina and stir quickly with a whisk until a cream forms (it will only take a few minutes).
Transfer the cream to a bowl and let it cool, covering it with some cling film.In another bowl, beat the eggs with the Parmesan and a pinch of salt using an electric beater.
Add the ricotta, drained from its preserving whey, continuing to mix with the beaters until a creamy mixture is obtained.
Add the semolina cream, still mixing with the beaters, and incorporate the remaining milk: you should obtain a thick and pasty mixture.Add the diced scamorza and salami, mixing well with a spatula.
Butter a 9 1/2-inch diameter cake pan and sprinkle it with breadcrumbs.
Pour the prepared mixture into it and level it.Bake in a preheated static oven at 356°F for fifty minutes.
Remove from the oven and let it cool in the pan before transferring your savory migliaccio to a serving plate and serving it.
Notes
If you want to stay updated on all my recipes, without missing a single one, also follow me on my Facebook page which you can find directly by clicking HERE.
