Neapolitan Migliaccio

The Neapolitan Migliaccio is a typical dessert of the Carnival period, with ancient origins, prepared with semolina, ricotta, sugar, and eggs. Here is how to make it:

Ingredients

• 250 g of semolina
• 1 liter of whole milk
• 400 g of ricotta
• 300 g of sugar
• 4 eggs
• Grated zest of 1 lemon
• 1 vanilla pod or a teaspoon of vanilla extract
• A pinch of salt
• Butter as needed to grease the pan
• Powdered sugar for decoration

Preparation

1. Start by heating the milk in a pot with the lemon zest and the longitudinally slit vanilla pod (or vanilla extract). Bring it to just below boiling.
2. Remove the lemon zest and vanilla, then slowly pour the semolina into the hot milk, stirring thoroughly to avoid lumps. Add a pinch of salt.
3. Lower the heat and let the semolina cook, continuing to stir, until it has thickened and pulls away from the sides of the pot. This should take about 10-15 minutes.
4. Remove the semolina from the heat and let it cool down.
5. In a separate bowl, work the ricotta with the sugar until you get a smooth cream.
6. Incorporate the eggs, one at a time, continuing to stir.
7. Add the warm semolina to the ricotta cream and blend all the ingredients well until you obtain a smooth mixture.
8. Grease a pan, preferably a springform pan, with some butter and pour the mixture into it.
9. Bake at 180 °C in a preheated oven for about 60 minutes or until the surface of the migliaccio is golden brown.
10. Allow to cool completely before removing from the pan.
11. Before serving, dust the surface with powdered sugar.

Fun Facts

The name “migliaccio” originates from “millet,” a cereal that was used in the past for making this dessert. Over time the recipe has evolved, including replacing millet with semolina, but the name has remained the same.

Enjoy your meal and happy Carnival!