Neapolitan Migliaccio: The Trick to Make it Super Creamy and Lump-Free: Migliaccio is one of those desserts that, in my home, signifies the arrival of Carnival.
It needs no introduction, as its aroma speaks for itself.
It’s a simple dessert, made with common ingredients, but with a particular texture that you either love or love even more.
I usually make it on weekends when there’s a bit more calm.
It’s not a flashy dessert, but it’s one that disappears slowly, slice by slice.
Even the kids like it, perhaps because it’s not too sweet and tastes like home.
And then there’s one sure thing: it’s even better the next day.
If you’re looking for other Carnival desserts, also try my:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival, Winter
Ingredients for Super Creamy and Lump-Free Neapolitan Migliaccio
The ingredients are the usual ones. Milk, semolina, ricotta, eggs. Nothing complicated and no last-minute supermarket runs.
It’s a recipe to be made with calm and without stress.
The secret is in the choice of ricotta: here’s how to achieve a melting consistency
- 2 cups milk
- 2 cups water
- 1 cup semolina (fine)
- 3.5 tbsp butter
- 1 pinch salt
- 1.5 cups ricotta (well-drained)
- 1.25 cups sugar
- 4 eggs (medium)
- 1 tsp vanilla extract (or vanillin)
- 1 vial orange blossom flavor (optional, to taste)
- 1 lemon zest
- 1 orange zest
Calories: 320 kcal
Carbohydrates: 35 g
Fats: 15 g
Proteins: 10 g
Tools
Nothing special is needed.
The utensils are the everyday ones we always use.
- 1 Pot small pot
- 1 Whisk hand whisk
- 1 Bowl mixing bowl or stainless steel bowl
- 1 Hand Mixer electric beaters
- 1 Cake Pan cake mold
- 1 Immersion Blender immersion blender
How to Make Super Creamy and Lump-Free Neapolitan Migliaccio
The preparation is very simple and does not require millimetric precision, just a pinch of calm. It’s one of those desserts that always come out right, provided you know a small trick. Perfect Migliaccio: the use of the immersion blender changes everything. This step allows you to achieve a silky semolina and ricotta cream, eliminating any possible lumps.
For a pastry-like result, the choice of ricotta is crucial: it must be well-drained of its whey. My recommendation is to use sheep’s milk ricotta, which is drier, firmer, and more flavorful, perfect for making the dessert melt-in-your-mouth.
1. In a small pot pour the milk, water, butter, and a pinch of salt
Bring almost to a boil.
2. Add the semolina in a rain, mixing well.
It thickens in a few minutes.
3. Transfer the semolina to a bowl and cover it with cling film.
Poke holes with a toothpick and let it cool completely.
4. In a large bowl work the ricotta through a sieve to make it smoother, add the sugar and work with a whisk or spatula until you get a smooth cream.
Add the eggs one at a time.5. Add the aromas you prefer. I only added the grated lemon and orange peel, but you can also add orange blossom flavor and/or vanilla essence.
6. Blend everything until you get a smooth, lump-free mixture.
7. Pour into a greased and floured baking pan.
I prefer parchment paper so I’m more at ease when unmolding it from the pan.
8. Bake at 356°F (180°C) for 50-60 minutes. The surface should be cracked and the texture like panna cotta.
For a complete Carnival, don’t miss the Zeppole and Bomboloni (single dough) . Discover them here!
Discover how to make this recipe for Neapolitan Migliaccio: the soft and fragrant Carnival dessert, easy to make at home and even better the next day.
Advice, Notes, Variations of Carnival Migliaccio
If you love a stronger taste, you can use sheep’s milk ricotta. With cow’s milk ricotta, it remains more delicate.
The freshly baked migliaccio is very soft, it should be allowed to rest, better to wait.
It keeps in the fridge for 3 days, well covered.
It’s even better the day after.
A dusting of powdered sugar is enough to serve it.
Neapolitan Migliaccio: The Trick to Make it Super Creamy and Lump-Free
FAQ (Frequently Asked Questions about Migliaccio)
Here are the questions you ask me most often, which come up every Carnival:
Can I make it in advance?
Yes, it is recommended. Resting improves texture and flavor.
Can I skip the orange blossom flavor?
Of course, it’s not mandatory, the citrus fruits are enough.
Should it be stored in the fridge?
Yes, it’s better, especially if it’s warm at home.
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