Migliaccio. The recipe from the past. Millet is one of the oldest grains cultivated by humans, with origins dating back thousands of years. It is believed that its cultivation began in Central Asia or India, then spread to Europe and Africa.
It was precisely with millet that migliaccio, which derives from the Latin “migliaccium”, a term indicating a millet cake, was originally prepared. Initially, this dessert was made with millet flour, a staple in peasant cooking. Over time, millet was replaced by semolina, which was more readily available. Migliaccio was a humble cake, made with simple and easily accessible ingredients. The texture was similar to soft polenta, with a delicate and fragrant flavor, enriched with citrus and vanilla, reminiscent of the filling of sfogliatelle, another typical Neapolitan pastry. In some versions, the liqueur Strega, commonly used in the cuisine of central and southern Italy, is added. The process begins with cooking the millet or semolina, followed by adding ricotta, sugar, and eggs. Once the mixture is prepared, it is baked in the oven.
Subsequently, other recipes of Neapolitan origin.
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Boiling, Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
From millet, milk, ricotta, and…
- 10 1/2 oz hulled millet
- 2 1/2 cups milk
- 10 1/2 oz ricotta
- 1 cup sugar
- 3 eggs
- lemon zest (1 lemon)
- 1 pinch ground cinnamon
Tools
A pot to cook the millet and stir, a baking pan, 9.5-inch diameter.
- Pots
- Baking Pans
Steps
Cook, stir, bake…
First of all, you need to cook the millet. I used the absorption technique, although I could have used flour, but I prefer the delicate granularity of the seed. Boil the milk with the millet and sugar, turn off the heat and cover. Let it cool, and meanwhile, the millet will absorb the milk and become soft. You will then need to fluff it with a fork and start adding:
All the other ingredients. I used my lemon paste, the eggs from my hens, and then the listed ingredients.
After mixing well, transfer the mixture to a baking pan and bake at 356°F (180°C) for about 30 minutes; it depends on your oven and the type of millet. The surface will be golden, and the consistency pudding-like.
During baking, a golden crust will form.
The consistency, once the migliaccio is cold, will be like soft polenta. A simple and humble dessert, yet full of aroma and goodness. Light enough and gluten-free, suitable also for intolerant individuals. A highly digestible grain, easy to use for other tasty preparations.
It keeps in the refrigerator for two or three days. As stated above, migliaccio is now made with semolina, also altering the consistency, which remains more homogeneous and creamy. You can choose which grain to proceed with.
FAQ (Questions and Answers)
Can I also use rice?
In some recipes, rice is used. The texture is slightly grainy and pleasant; you can try all three versions and choose.
Does the millet need to be soaked?
If you use hulled millet, soaking beforehand is not necessary.
How much rest time is needed after boiling?
About an hour of rest with the heat off and the pot covered.
