Neapolitan sweet Migliaccio, delicious and ancient typical of the Carnival of the Campania tradition, you must try it at least once. Today it is made with semolina, but it was originally a humble dish prepared with millet, hence the name migliaccio, from millet. Very simple and quick to make, during this period in all the homes of Campania it is prepared, each with their own original recipe. This one I received from my husband’s aunt, who is indeed from Campania and proudly prepares her traditional Neapolitan sweet Migliaccio every year for the joy of guests and neighbors.

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Regional Italian
Seasonality: Christmas, Carnival

185.24 Kcal

calories per serving

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Energy 185.24 (Kcal)
Carbohydrates 28.73 (g) of which sugars 16.59 (g)
Proteins 6.93 (g)
Fat 5.04 (g) of which saturated 3.05 (g)of which unsaturated 1.92 (g)
Fibers 0.66 (g)
Sodium 36.54 (mg)

Indicative values for a portion of 100 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

Sweet Migliaccio Ingredients

7 oz semolina
2 cups milk
1 cup water
5.5 oz sugar
3 eggs
9 oz sheep ricotta
1 orange (zest grated)
1 lemon (zest grated)

Tools to Prepare Sweet Migliaccio

Planetary mixer
Strainer
Parchment paper
Small saucepan
Spatula
Baking pan – non-stick springform diameter 9 – 10 inches

Preparation of Sweet Migliaccio

The main ingredients are semolina and ricotta, naturally from sheep. My process starts the night before, if you remember you can put the ricotta in a strainer to remove excess water and use the dried ricotta.
In a saucepan, combine the milk and water with a piece of orange zest. When it boils, remove the zest and gradually pour in the semolina. Cook for a couple of minutes and let it cool.
In the planetary mixer, put the egg yolks along with the sugar and the grated zest of the lemon and orange, make it fluffy.
Gently combine the sieved ricotta and the now lukewarm semolina with the eggs. Whip the egg whites to firm snow and incorporate them into the mixture with a spatula from bottom to top without using the planetary mixer to avoid deflating them.
Butter and flour the mold, or if you prefer, just use parchment paper.
Level it well and bake in a static mode oven at 356°F for 60 minutes.
Let it cool, unmold it and sprinkle with powdered sugar.
And here is the Neapolitan sweet Migliaccio ready.