The migliaccio is mainly of Neapolitan origin, although some versions exist in other Italian regions, and it is a typical dessert for the Carnival period, although it is often made for other occasions during the year.
The original recipe included pig’s blood, an ingredient that is now out of use.
Today, eating this animal substance would be repulsive, which is why it is replaced with more common ingredients.
The main ingredient of this dessert is cow’s ricotta and semolina, the rest is more commonly used, and I’m sure you already have everything at home.
Let’s make it for these festive days, it will be very appreciated!
Follow the recipe, and if you replicate it, or replicate other recipes on my blog, send me the photos, I will post them on my FB page in your name.
Approx. 332 Kcal per person
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Carnival
Ingredients to make Neapolitan Migliaccio
- 1 cup Semolina
- 3 Eggs
- 1 1/4 cup Sugar
- 1 cup Cow's ricotta
- 2 tbsp Butter
- 4 cups Whole milk
- 1/2 cup Water
- 1 tbsp Limoncello liqueur (or Rum, Strega or Anise)
- 1 packet Vanillin
- 1 pinch Salt
- A piece of cinnamon or a sprinkle of ground cinnamon
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 tbsp Powdered sugar
Tools
- 1 Mold cake mold
Preparation of Neapolitan Migliaccio
Boil the milk, in which water, butter, orange zest, lemon zest, cinnamon, the pinch of salt, and half of the sugar have been added.
Once fully boiled, remove the orange and lemon peel (if you used a cinnamon stick, remove that as well) and gradually add the semolina, being careful not to form lumps.
Continue cooking for about 5-10 minutes… it should thicken until you obtain a fairly thick mixture.
In a bowl, incorporate the eggs with the other half of the sugar, also adding the powdered vanilla.
Mix a little and combine with the previously prepared mixture, also adding the liqueur and ricotta, mixing everything well.
Finally, pour the mixture into a greased and floured cake pan with a diameter of about 10 inches and bake in a preheated oven at 350°F for about 40-45 minutes.
Let it cool for at least 2-3 hours, then remove the cake from the pan, dust the surface with powdered sugar, and serve. Store in the refrigerator if possible.
