Let me introduce you to the king of our tables during the Carnival period: the Neapolitan Migliaccio. A warm and comforting dessert made of sweet semolina, ricotta, and citrus.
The Neapolitan Migliaccio for Carnival is a traditional dessert from Neapolitan cuisine, loved for its simplicity and unique taste. Perfect for celebrating the carnival season, this recipe encapsulates all the aromas and flavors typical of Neapolitan tradition.
It’s really easy to prepare, even for those who aren’t kitchen experts, and the result is a soft and fragrant dessert that captivates at first bite.
This is my grandmother’s traditional recipe. It reminds me of my childhood. I’ve perfected it to make it as simple and quick as possible while preserving all the warm and fragrant flavors of the tradition. Discover it now.
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven, Stove
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Winter, Carnival
Ingredients for Neapolitan Migliaccio for Carnival
Quantities for a 9.5-inch diameter pan.
- 2 1/8 cups skim milk
- 2 1/8 cups water
- 3 tbsp butter
- 1 orange zest
- 1 lemon zest
- 1 pinch salt
- 1 cup semolina
- 4 eggs
- 1 vanilla (pod or vanillin packet)
- 1 1/4 cups granulated sugar
- 1 1/2 cups ricotta
Tools for Preparing Neapolitan Migliaccio
- 1 Pan springform pan
- 1 Whisk whisk
- 1 Sieve sieve
Steps for Neapolitan Migliaccio for Carnival
Let’s start by putting the milk, water, butter, salt, and citrus zests in a pot.
Heat until just before boiling, then add the semolina.
Now put on low heat and stir well until smooth.
Turn off the heat and let it cool down.
In a bowl, beat the eggs, sugar, and vanilla with the whisk. Once a nice light color is achieved, add the sieved ricotta.
I know, sieving ricotta is a bit tedious, but it will give you a perfect, lump-free consistency!
Once you have a nice foamy and smooth mixture, you can add your semolina cream!
Pour into the springform pan and bake in a static oven at 392 F for about 60 minutes, checking it. It will remain slightly moist.
Tips and Storage
Don’t worry if the Neapolitan Migliaccio cracks a bit during baking. It means it has reached the right shape 🙂
Baking can be tricky at first, but once you know your oven, you won’t have any issues. The Migliaccio will eventually brown a bit on the surface, at that point you can use the toothpick test. The toothpick should be slightly moist.
You can store the Neapolitan Migliaccio for two or three days well covered in a dry place. It also freezes well in portions.
You can store the Neapolitan Migliaccio for two or three days well covered in a dry place. It also freezes well in portions.
