Savory Migliaccio, a rustic pie with semolina stuffed with cold cuts and cheese, perfect as a main dish, appetizer, or aperitif. It is also known as ‘a Pizza ‘e Farenella.
This pie is the savory version of the Neapolitan migliaccio, a typical Carnival and beyond dessert.
This migliaccio is stuffed with provola, pecorino, mortadella, and Neapolitan salami, making it extremely tasty.
The original recipe uses lard, but if it’s hard to find, you can use an equal amount of butter instead.
At the bottom of the recipe in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, leave a comment or use the contact form.
Also try these delicious recipes:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 395.58 (Kcal)
- Carbohydrates 16.28 (g) of which sugars 0.28 (g)
- Proteins 21.18 (g)
- Fat 26.98 (g) of which saturated 14.80 (g)of which unsaturated 9.55 (g)
- Fibers 0.78 (g)
- Sodium 1,513.00 (mg)
Indicative values for a portion of 70 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 Savory Migliaccio
- 3 cups water
- 5.64 oz semolina (plus extra for the pan)
- 4.23 oz butter (or lard)
- 2 eggs (medium)
- 5.29 oz ricotta
- 3.53 oz pecorino
- 3.53 oz Neapolitan salami
- 2.82 oz mortadella
- 7.05 oz provola
- 1 teaspoon salt
Tools
Disclaimer: links in the “Tools” section may include affiliate links.
- Saucepan
- Sieve
- Bowls
- Kitchen Scale
- Springform Pan
- Ladles
Savory Migliaccio Recipe
Find many ideas for your appetizers and starters in the collection Recipes for Aperitif.
Start by letting the ricotta dry on a sieve for at least 30 minutes.
Bring 3 cups of water to a boil, add a teaspoon of salt, and sprinkle in the semolina.
Cook over low heat, stirring continuously until you have a compact and homogeneous mixture.
Transfer to a bowl and let it cool slightly.
Continue by adding the butter and drained ricotta.
Lightly beat the eggs with a fork and add them to the migliaccio mixture.
Mix everything with a spatula.
Continue the preparation by adding the grated pecorino to the bowl.
Also, add the mortadella and Neapolitan salami cut into cubes.
Complete the mixture with the provola, also cut into pieces.
Line a 8.66-inch diameter springform pan with butter and semolina.
Pour the migliaccio mixture and level it with a spatula.
Cover the surface of the migliaccio with more semolina.
Bake the savory migliaccio in a static oven at 356°F for 50 minutes.
Remove from the oven and let it cool for at least 30 minutes before removing it from the pan and cutting it.
Savory Migliaccio
Consult this section to clear your doubts, if you can’t find the answer to your question, comment or write to me using the form below.
Also try the SAVORY PAN BRIOCHE PLAIT
FAQs (Frequently Asked Questions)
Can I use polenta flour?
Yes, in equal quantities.
Can I use other cold cuts?
Of course, you can use just one type or mix them, as long as they always total 6.35 oz.
How long does it keep?
You can keep the savory migliaccio for 3-4 days in the refrigerator.
Also try the CHARCUTERIE BOARD, THE VIRAL BOARD ON THE WEB.
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