Neapolitan Migliaccio is a traditional dessert from Neapolitan cuisine that is mainly prepared during the Carnival period.

Along with ‘chiacchiere’ and ‘Castagnole’ it is one of the desserts I always prepare during this time of year.

Today’s recipe was given to me by my mother-in-law Lina.

A true delight of ricotta and semolina, its soft and creamy consistency combined with the taste of vanilla and the scent of citrus makes it a dessert not too heavy and perfect as a dessert but also as a snack or for breakfast. With a truly unique taste!

The main ingredient is semolina which is cooked for a few minutes in milk along with orange and lemon peels.

Then add fresh ricotta, eggs, and sugar, thus obtaining a thick and creamy mixture.

You can add flavors as you like, including grated orange and lemon zest and if desired a few drops of orange flower essence or vanilla essence.

For the preparation, I used a 9-inch springform pan, thus obtaining a slightly taller cake.

However, you can use a “slightly” larger pan if you prefer. Obviously, using a larger pan will result in a shorter cake.

It is enjoyed fresh, even better if the next day when the flavors and aromas have perfectly settled and blended together.

To obtain a good Migliaccio use fresh and quality products, ricotta first of all.

I also leave you the recipe for chocolate migliaccio.

Difficulty: Very Easy
Cost: Economical
Preparation time: 1 Hour 15 Minutes
Portions: 10/12
Cooking methods: Electric Oven, Stove
Cuisine: Italian
Seasonality: Carnival

Ingredients for Neapolitan Migliaccio

2 cups milk
1.25 cups water
1.25 cups sugar
3 eggs (medium)
6 oz semolina
2 oz butter (1.75 oz for the cake and 0.35 oz for greasing the pan)
1 orange (organic)
1 lemon (organic)
to taste vanilla (essence)
10.5 oz ricotta
to taste flour (for dusting the pan)
to taste powdered sugar (for dusting)

Tools

Pot
Hand Whisk
Electric Whisk
Pan
Scale
Measuring Jug graduated jug

Steps for Neapolitan Migliaccio

Pour the milk, water, butter, lemon, and orange peel into a pot, boil for a few minutes, remove all peels.
Gradually pour the semolina, stirring with a wooden spoon to prevent it from sticking.
Keep the heat low, and when the semolina has absorbed all the milk (it will only take a few minutes), turn off the stove and let it cool.
Transfer the semolina to a large bowl to let it cool.
Meanwhile, in a bowl, beat the eggs with sugar, grated peels of a lemon and an orange, another teaspoon of vanilla, until you obtain a light and fluffy mixture.
Add the ricotta as well and mix all the ingredients with a wooden spoon (or electric whisks).
Still mixing with the whisks, gradually add the cold semolina.
Mix until you obtain a nice creamy mixture.
Butter and flour a springform pan, pour the mixture into it, and bake in (preheated static oven) at 356°F for about 60/65 minutes.
Do the toothpick test.
Let it cool completely before removing your migliaccio from the pan.
When it is completely cool, sprinkle it with powdered sugar and serve.
Enjoy your meal.