Introducing the king of our tables during the Carnival period: Neapolitan Migliaccio. A warm, good, and comforting dessert made of semolina, ricotta, and citrus fruits.
Neapolitan Carnival Migliaccio is a traditional dessert of Neapolitan cuisine, loved for its simplicity and unique flavor. Perfect for celebrating the Carnival period, this recipe captures all the typical aromas and flavors of Neapolitan tradition.
Preparing it is really easy, even for those who are not experts in the kitchen, and the result is a soft and fragrant dessert that wins at the first taste.
This is the traditional recipe from my grandmother. It reminds me of my childhood. I’ve perfected it to make it as simple and quick as possible, keeping all the warm and fragrant flavors of tradition. Discover it now.
Also read:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven, Stove
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Winter, Carnival
- Energy 497.60 (Kcal)
- Carbohydrates 55.19 (g) of which sugars 32.03 (g)
- Proteins 23.10 (g)
- Fat 20.76 (g) of which saturated 12.95 (g)of which unsaturated 6.82 (g)
- Fibers 1.37 (g)
- Sodium 402.04 (mg)
Indicative values for a portion of 250 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 Neapolitan Carnival Migliaccio
Quantities for a 9.5-inch diameter pan.
- 2 cups cups skimmed milk
- 2 cups cups water
- 3 tbsp tbsp butter
- 1 orange zest
- 1 lemon zest
- 1 pinch salt
- 1 cup cup semolina
- 4 eggs
- 1 vanilla (bean or vanilla powder)
- 1 1/4 cups cups granulated sugar
- 1 1/2 cups cups ricotta
Tools for Preparing Neapolitan Migliaccio
- 1 Pan springform pan
- 1 Whisk whisk
- 1 Sieve sieve
Steps for Neapolitan Carnival Migliaccio
We start by putting milk, water, butter, salt, and citrus zests into a pot.
Heat until it’s almost boiling and then add the semolina.
Now put on a low flame and mix well until smooth in consistency.
Turn off and let it cool.
In a bowl, beat the eggs, sugar, and vanilla with the whisk. Once a light color is achieved, add the sieved ricotta.
I know, sieving the ricotta can be a bit tedious, but it will ensure a perfect lump-free texture!
Once a nice frothy and smooth mixture is achieved, we can add our semolina cream.
Pour into the springform pan and bake in a static oven at 392 Fahrenheit for about 60 minutes, checking it.
It will remain somewhat moist.
Tips and Storage
Don’t worry if the Neapolitan Migliaccio cracks a bit during baking. It means it has reached the right form 🙂
Baking can be tricky at first, but knowing the oven a bit, it will not be a problem. The migliaccio will get a bit golden on the surface; from there, you can do the toothpick test. The toothpick should be slightly moist.
You can store Neapolitan Migliaccio for two or three days well covered in a dry place. It also freezes well in portions.
You can store Neapolitan Migliaccio for two or three days well covered in a dry place. It also freezes well in portions.
