The migliaccio is a dessert based on semolina and ricotta typical of Naples that,
together with chiacchiere and sanguinaccio, cannot be missing during the Carnival period.
The origins of this dessert are very ancient and the original recipe included millet (hence the name) and pig’s blood, the latter then banned by the Catholic Church. Over time, the recipe has undergone multiple variations until it reached the one we know today, resulting in a dessert with a compact and soft consistency, with a citrus or millefiori aroma depending on the variations.
It is easily prepared by first cooking the semolina in milk until it forms a small polenta which, once cooled, is added to the cream of eggs, sugar, and cow ricotta.
For those with a sweet tooth, the blog also features the savory migliaccio, enriched with cold cuts and cheeses.
Now take a minute to read the recipe and then…let’s cook and eat!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 3 1/3 cups milk
- 7 3/4 oz sugar
- 1 tsp fine salt
- Half orange peel
- Half lemon peel
- 1 tsp vanilla extract
- 1.4 oz butter
- 8.8 oz semolina
- 10.6 oz cow ricotta
- 4 eggs
- 1 shot glass limoncello
- as needed powdered sugar (for the surface)
Tools
- 1 Saucepan
- 1 Hand Whisk
- 1 Food Scale
- 1 Teaspoon
- 1 Shot Glass
- 1 Bowl
- 1 Electric Whisk
- 1 Springform Pan 26 cm
- 1 Parchment Paper
Steps
Preparing the migliaccio is very simple and fast, and to achieve a great result, you only need to follow two steps: make sure to drain the ricotta well and proceed first with cooking the semolina, which must cool before being added to the egg and ricotta mixture.
Then, in a saucepan, pour the milk, sugar, butter, a pinch of salt, and flavor everything with the orange and lemon peels and a teaspoon of vanilla extract.
When the milk starts to simmer, remove the citrus peels, add the semolina in a sprinkle, and let it cook for about 4-5 minutes on low heat. Stir with a whisk to prevent lumps from forming. Once ready, transfer the semolina to a bowl, cover with cling film in contact, and let it cool.
Meanwhile, focus on the ricotta cream.
In a bowl, collect the eggs and drained ricotta (even better if you pass it through a sieve) and, with the help of electric whisks, whip the ingredients until you get a smooth and homogeneous mixture to which to add a shot of limoncello.
Finally, add the now cold semolina and continue mixing with the electric whisks until it is completely incorporated into the ricotta cream.
Pour the batter into a springform pan lined with parchment paper on the bottom, level the surface, and finally bake in a preheated static oven at 375°F for about 1 hour.
The surface should be golden, and the inside slightly moist.
Once the migliaccio is baked, let it cool slightly before dusting the surface with powdered sugar and serving it 😉.
