Savory Migliaccio, also known as “a’ pizza e’ farenella,” is a rustic pie whose dough, just like the sweet migliaccio prepared in Naples during Carnival, is based on semolina and ricotta.
In its savory version, the migliaccio is enriched with cured meats and cheeses, making it particularly indulgent and therefore suitable for preparation especially on Fat Tuesday.
At first glance, it resembles the classic Potato Gâteau, but the presence of semolina makes this savory pie slightly more delicate on the palate. In short, you absolutely must try it.
Now take a minute to read the recipe and then… let’s cook and eat!
See also
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for a 28 cm mold
- 8.8 oz semolina (+ a bit for the mold)
- 4.2 cups water
- 1.8 oz lard
- 14.1 oz ricotta
- 4 eggs (medium size)
- 1 cup milk
- 1.8 oz parmesan (grated)
- 1.8 oz pecorino (grated)
- 7.1 oz Neapolitan salami
- 7.1 oz smoked scamorza
- to taste salt
Tools
- 1 Pot
- 1 Hand whisk
- 1 Sieve
- 2 Bowls
- 1 Knife
- 1 Spatula
- 1 Mixer
- 1 Springform pan with 28 cm springform opening
- 1 Plastic wrap
Steps
To prepare the savory migliaccio, first make the semolina base. In a high-sided pot, bring slightly salted water to a boil along with the lard.
When the lard is melted and the water has come to a boil, add the semolina in a steady stream while simultaneously stirring with a hand whisk.
Let it cook for a couple of minutes, continuing to stir to prevent the semolina from sticking to the bottom of the pot.
Transfer the semolina to a bowl, cover with plastic wrap in contact and let it cool down.
In the meantime, sift the ricotta, collect it in a bowl and add the eggs, grated cheeses, salt, pepper and mix.
At this point, I recommend continuing to work the dough with electric whisks.
Then add the semolina to the ricotta and egg mixture by spoonfuls, alternating with the addition of milk. Continue working with electric whisks until all the semolina has been added and the mixture is smooth.
Finally, add the diced salami and scamorza and incorporate them into the batter with the help of a spatula.
Pour everything into a springform pan, previously buttered and sprinkled with semolina, and level the surface well.
Bake the savory migliaccio in a preheated static oven at 356°F (180°C) for 1 hour, then cover it with aluminum foil and continue cooking for another 45 minutes.
Check with a toothpick before removing from the oven, then let it cool slightly in the pan before removing and serving 😉.
Follow me also on:
Storage
If the kitchen isn’t too warm, it can stay out for about a day (covered with a glass dome), but due to the presence of ricotta and cured meats, the fridge remains the safest choice where it keeps perfectly for 2-3 days.
It is essential to store it in an airtight container or cover it well with plastic wrap to prevent it from absorbing fridge odors and the surface from drying out too much.
It is possible to freeze it, preferably already sliced. It keeps in the freezer for about 2-3 months. To consume it, let it thaw slowly in the fridge and then reheat it in the oven for a few minutes to regain consistency.
Tips
Resting is essential: don’t eat it just out of the oven! The savory migliaccio needs at least 4-5 hours (better yet if prepared the day before) to compact and allow the flavors to blend.
Even if it’s excellent at room temperature, it gives its best if slightly warmed in the oven or microwave, especially if it contains cheeses that tend to melt.
FAQ (Questions and Answers)
The dough came out very liquid before baking, did I do something wrong?
No, it’s completely normal. Unlike classic cakes, the dough for migliaccio is similar to a thick batter. The semolina, when cooked in the oven along with the eggs and ricotta, will rise and firm up. The important thing is to have cooked the semolina well in the milk/water initially, until it detaches from the sides of the pot.
Can I use all-purpose flour instead of semolina?
No, you would completely change the nature of the dish. The hard wheat semolina is what gives the migliaccio its grainy but melt-in-the-mouth texture, similar to the filling of a sfogliatella. If you use flour, you would get a normal savory cake.
Should I sieve the ricotta or can I use it as it is?
For a professional result, sieving it is highly recommended. If the ricotta is too lumpy, the migliaccio will be less velvety. If you’re in a hurry, you can work it vigorously with a whisk until it becomes a smooth cream.
How do I know when it is perfectly cooked?
The migliaccio should not become dark! It’s ready when the surface is golden and firm to the touch, but the inside is still slightly “jiggly” when you shake the pan. Once removed from the oven, it will stabilize as it cools. If you overcook it, it will become dry and lose its creaminess.
