The migliaccio with millet, the first version of the famous migliaccio, a Neapolitan sweet prepared during the Carnival period from which it takes its name.
The migliaccio with millet is made with hulled millet which is then blended into flour as a substitute for semolina; the migliaccio can be easily found in supermarkets in the legume section or in organic stores.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for the migliaccio with millet:
- 4.25 oz hulled millet
- 1 orange
- 1 lemon
- 1.5 tbsp butter
- 2 cups cup whole milk
- 4.75 oz granulated sugar
- 2 large eggs
- 6.25 oz ricotta
- as needed powdered sugar
Tools for the migliaccio with millet:
- 1 Springform pan
- 1 Saucepan
- Parchment paper
Steps for preparing and cooking the migliaccio with millet:
Place the millet in the mixer and blend it into flour.
In a saucepan, put the peels of half a lemon and half an orange, then add the milk and butter and bring to a simmer (a skin should not form on top).
Once it reaches a simmer, lower the heat, remove the lemon and orange peels, add the finely ground millet flour, and stir well with a whisk. Cook until it reaches a fairly thick consistency (this will take 6/7 minutes), then turn off the heat and transfer the mixture, which should have the consistency of a puree, to a bowl and mix well to let it cool.
Add the remaining grated lemon and orange zest, sugar, and the previously lightly beaten eggs, and lastly, add the ricotta.
Mix all the ingredients well to achieve a smooth and homogeneous mixture.
Line a springform pan with parchment paper, 7 inches in diameter, pour the mixture and level it well with the back of a spoon.
Bake in a static oven at 350°F for 50 minutes. If you notice that the migliaccio tends to brown too much during cooking, cover it with a sheet of aluminum foil.
Remove the cake from the oven and let it cool (when it’s still warm it tends to be soft but it solidifies well as it cools). Before serving, dust it with powdered sugar.
