Today we talk about a typical Carnival dessert from Campania, the migliaccio, but made in a gluten and lactose-free version, just as easy and just as delicious and fragrant. The traditional migliaccio is a preparation based on semolina (coarse-grained durum wheat semolina, also used for gnocchi alla romana, not to be confused with fine and almost impalpable durum wheat semolina flour), ricotta, and spices that make it compact, moist, and very aromatic. The gluten and lactose-free migliaccio, made with very fine corn flour type fioretto, has nothing to envy of the classic version either in terms of texture or the aromas released during and after baking. It is a delicacy that will allow those with specific dietary needs to enjoy this delight, and I assure you that even those who are not celiac or gluten-sensitive will appreciate this rich gluten-free dessert.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1 cup fioretto corn flour
- 1 cup water
- 1 cup lactose-free milk
- 1 1/8 cup granulated sugar
- 1 1/2 tbsp lactose-free butter
- 3/4 tsp fine salt
- 1 orange
- 1 lemon
- 1/2 cup lactose-free cow's milk ricotta
- 2 medium eggs (about 100 grams)
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla paste (or 2 sachets of vanillin)
- 1/4 tsp orange blossom water
- as needed butter for the pan
Tools
- 1 Mold
Steps
The mold I usually use to prepare migliaccio is the round aluminum one, with slightly flared edges, 9 inches in diameter and 1.5 inches in height (also suitable for the Neapolitan pastiera), perfect for these quantities and to give the migliaccio the typical finger to a finger and a half height at most.
Wash and scrub an orange and a lemon. Finely grate all the zest from both and place it in a heavy-bottomed pot.
Pour the sugar, milk, water, butter, and salt into the pot and place it on the smallest burner over medium heat.
Stir until the butter is melted and be sure that the mixture of liquids does not come to a boil; it should only become warm to allow the butter and sugar to melt.
As soon as they have melted, pour in the fioretto cornmeal (the very fine type) and continue stirring with a steel whisk for 15 minutes until all the liquid is completely absorbed. You should obtain a very soft mixture.
After 15 minutes, reduce the heat to low and continue stirring to prevent the polenta from starting to pop; continue for another 3-5 minutes at most, then turn off and immediately remove the pot from the heat.
Let the mixture cool for 15 minutes, stirring often and uncovered, to prevent condensation from forming.
In the meantime, sift the ricotta by passing it through a medium-sized sieve; if the ricotta appears very dry, you can add up to 3/4 cup.
Generously butter a 9-inch diameter mold.
After 15 minutes, add the sifted ricotta and stir to blend it perfectly with the mixture; then add one egg at a time and mix to incorporate them very well. The eggs I used weighed a total of 107 grams. Do not exceed this amount to avoid making the mixture too mushy or liquid.
Suggestion: If you have added more ricotta than I recommended or if the eggs are very large and the mixture already seems very, very soft, separate the second egg into yolk and white, adding the yolk first. If it seems that the mixture is still dense enough, then add the white as well, otherwise, desist.
Now we can add all the spices, stir again, and pour the migliaccio (which will have the consistency of a creamy, soft, and dense cake batter) into the buttered mold and into the oven at 390°F for about 60 minutes, at mid-height.
It doesn’t matter if the oven is already hot or not when cooking it since the migliaccio does not need to rise.
Since ovens vary, check the cooking time as it may take a little less or a little more than indicated. In my case, the migliaccio was baked in a static gas oven, with only bottom heating.
The gluten and lactose-free carnival migliaccio is ready when it becomes a uniform caramel color, as shown in the photo.
Take it out of the oven immediately and let it cool completely before gently removing it from the mold with the help of a spatula. Both the gluten and lactose-free version and the classic version of migliaccio are sweet preparations that need at least 12 hours to express their flavors and aromas at their best, so I recommend preparing it a day in advance. It keeps for 4/5 days in a cake container in a cool place or in the refrigerator if the house temperature is high.
Bon appetit
