The Neapolitan savory migliaccio is a rustic, easy-to-make pie based on semolina, ricotta and cured meats, typical of the Campania tradition. Perfect for Carnival, but delicious all year round, it is also ideal for Easter (for the Easter Monday picnic) and for all special family occasions! This version is prepared in an 11-inch pan, with balanced savory notes thanks to a slightly more generous amount of Pecorino Romano. The result is a savory migliaccio creamy inside, with golden slightly crisp edges, ideal to prepare even the day before.
👉 Perfect as a rustic starter, a main dish or for buffets and family parties.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 10 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients
- 4 1/4 cups water
- 1 1/2 cups semolina
- 1 2/3 cups cow's milk ricotta
- 4 eggs (7.8 oz total weight)
- 1 cup milk
- 3 tbsp butter (or lard)
- 1/3 cup grated Parmesan
- 1 oz grated Pecorino Romano (about 1/4 cup)
- 4.4 oz Neapolitan salami
- 4.4 oz scamorza cheese
- 3/4 tsp fine salt
- to taste black pepper
Tools
- Pan
- Parchment paper
Steps
Bring the water to a boil with the salt. Gradually pour in the semolina, stirring continuously with a whisk to avoid lumps. Cook for 3–4 minutes until you obtain a thick cream.
Remove from heat, add the lard (or the butter) and stir until completely melted. Let cool for 10 minutes.
Stir in the sieved ricotta and the milk, mixing until you get a creamy mixture. Add the eggs lightly beaten, one at a time.
Incorporate the Parmesan, Pecorino and a generous grind of black pepper. Taste before adding more salt.
Fold in the diced salami and scamorza and mix gently.
Grease and line a high-sided 11-inch pan with parchment paper. Pour in the mixture and level the surface.Bake in a preheated conventional oven at 356°F, on the second-to-lowest rack, for 60–70 minutes. If the surface browns too much, cover with aluminum foil for the last 10–15 minutes.
Perfect post-oven resting
Turn off the oven and leave the migliaccio inside with the door closed and the light off for 20 minutes.
Then transfer it to the table and let it cool for another 20–30 minutes.
Remove from the pan only when completely cold to obtain neat, compact slices.
Storage
Store the savory migliaccio in the refrigerator for 3–4 days, well covered.
Do not leave at room temperature for more than 2–3 hours.
To serve warm, reheat slices at 320°F for 5–10 minutes.
Tips
Light cracks on the surface are normal and give a rustic look!
The golden, slightly crisp edge is a sign of perfect cooking.
Increasing the Pecorino is the best way to make the migliaccio saltier without adding extra salt.
It’s even better the next day, when the flavors settle.
FAQ (Questions & Answers)
Can I make it the day before?
Yes, it’s ideal to prepare it in advance and store it in the refrigerator.
Can I use only Parmesan?
Yes, but you’ll miss the typical savory note of Pecorino.
Why does it crack on the surface?
It’s normal: it means the mixture settled correctly during baking.
