The savory migliaccio is a delicious rustic pie made with ricotta, semolina, salami and cheeses, cleverly blending tradition and innovation into an irresistible mix. Contrary to what you might think, its preparation is simple and within everyone’s reach. A dish that shows a perfect golden color and a crispy crust that encloses a soft and tasty center. Served cold or at room temperature, it becomes the true star of Carnival, alongside its famous sweet version. Below, let’s see together what you’ll need to prepare this delightful savory migliaccio:
More Carnival recipes :
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Seasonality: Carnival
Ingredients
- 1 2/3 cups ricotta
- 1 1/2 cups semolina
- 4 1/4 cups milk
- 1 1/4 cups water
- 4 eggs
- a pinch of nutmeg
- 3 1/2 tbsp butter
- 1 cup grated cheese (half Parmigiano and half Pecorino)
- 9 oz salami
- 7 oz smoked scamorza cheese
- to taste salt
- to taste pepper
Steps
Prepare the semolina: in a saucepan, bring the milk and water to a boil together with the nutmeg, butter, a pinch of salt and some pepper. When it starts to boil, add the semolina in a steady stream, stirring continuously with a whisk to prevent lumps. Cook for about 10-15 minutes, until you obtain a thick, smooth cream.
Remove the pan from the heat and let the mixture cool. Meanwhile, work the ricotta (sieved and well drained) in a bowl together with the eggs and the grated cheeses (Parmigiano and Pecorino).
Add the semolina, now cold, to the ricotta and egg mixture, mixing well. Finally, add the salami and the smoked scamorza cut into cubes, folding them in evenly with a spatula.
Preheat the oven to 356°F. Butter well a round 11-inch (28 cm) cake pan and pour the batter inside, leveling it well.
Bake the savory migliaccio for about 50-60 minutes, or until the surface is golden and slightly crunchy and the center is fully cooked.
Remove from the oven and let cool completely before slicing. The savory migliaccio is ready to be served.
Bon appétit and.. see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
