Today we’re making a typical sweet from Campania, the migliaccio. I can’t tell you how long I’ve wanted to try it!
For one reason or another, it always slipped my mind until the other day when I finally decided to make it! And I’m so glad I did because the Neapolitan migliaccio won over my entire family!
It’s a dense yet creamy dessert, fragrant and very easy to make. This dessert is mostly prepared during the Carnival period. But it’s suitable for any occasion as it is made with simple and readily available ingredients.
Originally, one of the key ingredients of migliaccio was millet. This cereal was used in the poorest kitchens for many preparations.
That’s why this traditional dessert is named migliaccio! Over time, millet was replaced with semolina, which is used to make many delicious dishes like Roman-style gnocchi.
Semolina is also commercially known as “durum wheat semolina” and should not be confused with re-milled durum wheat semolina.
The Neapolitan migliaccio is a truly special dessert, you absolutely must try it! If you’ve never tried it, I recommend tasting it in the chocolate version too, it’s amazing!
Let’s see together the Neapolitan Migliaccio Recipe!
I almost forgot, Migliaccio is made without yeast 😉
Other carnival recipes to try!
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: about 12 people
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients
- 1 cup semolina (also known as durum wheat semolina, NOT RE-MILLED SEMOLINA)
- 1 1/2 cups ricotta (well-drained, preferably cow's milk ricotta)
- 4 eggs (whole, medium)
- 2 cups whole milk
- 2 cups water
- 1 1/3 cups sugar
- 3 tbsp butter
- 1 orange
- 1 lemon
- 1 pinch salt
- as needed powdered sugar
Tools
- Saucepan
- Grater
- Spoon
- Bowl
- Sieve
- Electric mixer
- Baking pan
Preparation
Take a saucepan and pour in the whole milk and water, then place on the heat.
Add a pinch of salt, the grated zest of a lemon and an orange (preferably organic and well washed).
The classic migliaccio recipe doesn’t include lemon zest, but I chose to use it.
Also, in the classic version, the zest is added whole. I preferred to grate it for a more intense aroma.
The grated zest indeed gives a unique flavor to the migliaccio, but you are free to use it whole.
Add the butter and, over medium heat, let it melt, stirring with a spoon.
As soon as the milk starts to boil, add the semolina and stir continuously for about 4-5 minutes over low heat.
Once the semolina cream thickens, turn off the heat, pour it into a bowl, and let it cool down.
At this point, in a bowl, break 4 medium whole eggs and add the sugar.
Whisk with the electric mixer until light and fluffy.
Then, gradually add the ricotta to the whipped egg mixture, blending with the mixer.
Make sure the ricotta is well drained. If necessary, leave it in a sieve for a few hours.
Finally, gradually add the semolina mixture, which will have thickened by now, to the batter.
Continue mixing with the electric mixer until you have a smooth mixture.
Don’t worry if the batter seems too runny; it will turn into a wonderful cake during baking!
Pour all the batter into a 9.5-inch (at least) baking pan, greased and floured.
Bake in a PREHEATED oven at 375°F, STATIC mode, for about an hour.
Baking time varies from oven to oven and depends on the size of the baking pan you choose.
After 50 minutes, check if the surface is firm, and use a toothpick to check the inside.
If it’s still too soft, continue baking until fully cooked.
During the last 15-20 minutes, if the surface is too colored, you can cover it with a piece of parchment paper.
Once baked, remove from the oven and let cool completely before removing from the mold.
When the migliaccio is completely cool, remove it from the mold, place it on a platter, and sprinkle with powdered sugar.
If you’ve never tried migliaccio, then do it! It’s creamy, fragrant, and delicious!
See you in the next recipe! Come back soon!
