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Savory Migliaccio

17/11/2023

The savory Migliaccio is a typical dish of Campanian cuisine, especially known as a Carnival period dish. It is a rustic pie made with semolina, ricotta, and cured meats. Here is the recipe for savory Migliaccio:

Ingredients

  • 300 g of semolina
  • 1 l of whole milk
  • 300 g of sheep’s ricotta (or cow’s if you prefer)
  • 150 g of spicy provolone (or another aged cheese of your choice)
  • 150 g of Neapolitan salami or mild or spicy quality salami according to taste
  • 4 eggs
  • 100 g of butter
  • Salt to taste
  • Black pepper to taste
  • Grated nutmeg to taste

Preparation

  1. Start by heating the milk in a large pot with a pinch of salt until it is almost boiling.
  2. Pour the semolina in a thin stream, stirring vigorously with a whisk to prevent lumps. Continue cooking over medium-low heat for about 10 minutes until the semolina has thickened. Take the mixture off the heat and let it cool.
  3. Add butter to the cooled semolina, mixing well until it is completely absorbed.
  4. Incorporate the eggs one at a time, continuing to stir to obtain a homogeneous mixture.
  5. Add the previously sieved ricotta, the grated provolone cheese, the salami cut into small cubes, a pinch of pepper, and a grating of nutmeg.
  6. Mix all the ingredients so that they are uniformly distributed in the mixture.
  7. Butter and flour a 24 cm diameter springform pan and pour the Migliaccio mixture into it.
  8. Bake in a preheated oven at 180 °C for 60 minutes, or until the surface is golden and, when you insert a toothpick, it comes out clean without any moist residue.
  9. Take the savory Migliaccio out of the oven and let it cool completely before serving.

Curiosity

The word “migliaccio” comes from the Latin “milium”, which means millet, the cereal with which this dish was originally prepared. With the introduction of corn and semolina over time, millet has been replaced, but the name has remained. In some variations of the recipe, you can also find additions like sausage or other vegetables. Migliaccio can be served both hot and at room temperature and is excellent to enjoy as an appetizer or a main dish.