NEAPOLITAN SAVORY MIGLIACCIO GRANDMA’S RECIPE, a typical dish for Carnival, easy and quick, fritter pizza made with spaghetti and semolina enriched with cold cuts.

The Neapolitan savory migliaccio, forgotten for a while, was brought back to light during a conversation among friends about typical Neapolitan dishes. It’s a spaghettini pizza with semolina and cheeses, and my grandma used to prepare it by adding diced salami.

The memory of this typical dish came back, and I decided to prepare it, enriched with mixed cold cuts for an even more enveloping flavor. However, you can also prepare it without cold cuts and serve it with a side of fresh vegetables.

The preparation is simple and quick, ideal for those looking for a tasty dish to serve in a short time. The versatility of the Neapolitan savory migliaccio makes it suitable for different occasions, while its tradition places it at the center of Carnival celebrations.

Also called semolina pizza or red flour pizza or farinella, it is truly excellent. You can prepare it for Carnival, as tradition dictates, but it’s also great for a lunch or dinner.

Join me in the kitchen today for the Neapolitan savory migliaccio grandma’s recipe.

Published January 27, 2019 18:40

Difficulty: Very Easy
Cost: Very Inexpensive
Preparation time: 15 Minutes
Portions: 6-8
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Carnival

Ingredients

2.82 oz spicy provolone
1.06 oz Parmesan
1.06 oz pecorino
5.29 oz salami (or mixed cold cuts diced)
3 eggs
1.42 cups semolina
17.64 oz spaghettini

Steps

Break the pasta into three parts and boil it al dente, then drain it but don’t discard all the water.
Next, pour the semolina into the water and cook according to the package instructions, usually for 5 minutes.
Then add the spaghettini to the semolina, and mix well.
Add the eggs one at a time, mixing well after each addition.
Then add the cheeses and the cold cuts.
Mix again and let the mixture cool.
Then fry both sides, flipping the migliaccio with the help of a plate.
Bon appétit
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