The Neapolitan Migliaccio is a delicious and creamy dessert from the Neapolitan pastry tradition, less known than the caprese cake or the pastiera, but equally delicious. It is a dessert with humble and ancient origins, the name comes from the cereal flour with which, in the past, the ‘millet’ was prepared, now replaced by durum wheat semolina, semolino.
A soft, fragrant, and creamy cake, made of semolino cooked in flavored milk, eggs, and ricotta, a delicate dessert so good that it can become your favorite dessert to make for other occasions, such as Easter, and not just for Carnival.
If you are looking for the original recipe of Neapolitan migliaccio, you will get lost in the many versions handed down by each Neapolitan family, as it is an ancient regional dessert, so I leave you my perfect, delicious, and easy recipe that you can prepare with electric whisks or with the Bimby kitchen robot, of course, I’ve written both procedures, so let’s prepare it together!
See you soon, Susy.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 456.37 (Kcal)
- Carbohydrates 70.71 (g) of which sugars 48.80 (g)
- Proteins 12.65 (g)
- Fat 14.68 (g) of which saturated 9.01 (g)of which unsaturated 5.56 (g)
- Fibers 1.21 (g)
- Sodium 63.47 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Neapolitan Migliaccio
- 2 cups milk
- 1 1/4 cups water
- 1 1/4 cups sugar
- 7 oz cow ricotta cheese
- 1 1/4 cups semolino
- 3 eggs
- 3 tbsp butter
- 2 lemon zest
- 1 orange zest
- 1 pod vanilla
- 1 tbsp Strega liqueur
Tools
- Kitchen robot
- Pan
- Bowl
- Spatula
- Springform pan
Prepare the Neapolitan Migliaccio
Pour the milk into the Bimby bowl, with the butter, the vanilla pod, the grated lemon and orange zest, and cook at 194°F for 6 min. speed 4.
Remove the vanilla and add the semolino and continue cooking for another 2 min. 194°F speed 4.
Turn off and transfer the obtained mixture into a bowl to let it cool down.
In the clean and dry bowl, put the eggs, sugar, ricotta, and Strega liqueur and mix 40 sec. at speed 6 and then for 10 sec. at speed 7.
Add the semolino and mix for 40 sec. speed 6.
Pour the obtained mixture into a 22 cm springform pan greased and floured with semolino and bake in a fan oven at 356°F for 50 minutes, take out and let it cool before removing it from the pan, and sprinkle with powdered sugar.
In a pan, pour the milk, water, butter, vanilla pod, and the orange and lemon zest. Bring the milk to a boil, lower the heat, remove the vanilla pod, and pour the semolino little by little, stirring until it absorbs all the milk, then turn off the heat and let it cool down.
In a bowl with electric whisks, beat the eggs with the sugar, adding the sifted ricotta and Strega liqueur little by little, then add the semolino cream and mix with electric whisks until the mixture is smooth and creamy.
Pour the mixture into a 22 cm pan and bake at 356°F for about 50 minutes until golden, once baked, sprinkle with powdered sugar and let it cool for a couple of hours.
Storage
You can store the migliaccio for 3/4 days in the refrigerator, covered under a cake dome.
Frequently Asked Questions
Can I substitute the semolino?
Absolutely not, it is a fundamental ingredient.
Is it without yeast?
Yes, it is without yeast, and it should not be added to the migliaccio.
Can the ricotta be replaced with another cheese?
No, ricotta cannot be replaced because it makes the dessert creamy.
