Migliaccio napoletano

One of our assiduous subscribers expressed interest in a recipe for Migliaccio. Here it goes along with some historical notions which make my writing exceptionally interesting. Angelo Giacchi, if your Migliaccio doesn’t come out right, don’t blame me. I tested this one several times.

Migliaccio is a typical Neapolitan dessert popular during Carnevale, the equivalento to our Mardi Gras. A semolina cake made with ricotta, eggs, and milk, scented with citrus fruits and vanilla, with a consistency similar to polenta, creamy and very soft that melts in the mouth similar to a mousse! During the Carnevale season, Italy changes profiles and food preparation, and throughout the nation’s cities, celebrate the arrival of lenten. And along with Chiacchiere, Sanguinaccio, Graffe, and rice fritters, the Migliaccio proudly adorns the family’s sweets buffet.

Ancient origins linked to the Neapolitan peasant traditions as far back as medieval times. Farmers used “millet,” the cereal that influenced the name, Migliaccio. Over time millet has been replaced with durum wheat semolina. The original recipe also calls for the addition of freshly slaughtered pig’s blood to the mixture, but don’t panic I won’t add it to the recipe, as it would be practically impossible to find that custom in Naples today.

The taste of the recent Migliaccio resembles the filling of the famous shell-shaped sfogliatella. The responsible reason why in some areas of Campania, the sweet Migliaccio is also known as “Sfogliata.” Simple and very fast to make, it will take you less than 20 minutes for the semolina cream., and about one hour in totality. So let’s get started.

Gather all the ingredients you need for a Migliaccio serving 8-10

1 cup of organic whole milk

3 cups of bottled water

3 1/2 tablespoons good-quality unsalted butter

Two medium lemons, peeled. Just the outside, avoid the white pith.

One medium orange, skin finely grated using a Microplane or cheese grater

1 – 1/2 cups semolina flour

1 cup sheep milk fresh sheep ricotta

Four large organic eggs

1 – 1/2 cups granulated sugar

Two teaspoons pure vanilla extract

One teaspoon orange water blossom

Powdered sugar (as garnish needed for serving)

Directions

Gather all the ingredients on the counter—Preheat the oven to 390 F and position the rack in the middle. Butter and flour a 9-inch round cake pan and refrigerate for the later use.

Pour milk, water, butter, and the strips of lemon into a medium, heavy-bottom saucepan. Turn the heat to medium, and bring to a simmer.

When the milk starts to bubble around the edges of the pan, remove the zest’s strips with a slotted spoon and discard.

Sprinkle the semolina into the pot gradually, stirring constantly. Reduce the heat to low and continue to stir until the mixture thickens and becomes dense and smooth in about two minutes. Remove the pan from heat, set aside, and allow cooling. Cover with plastic film.

Combine the ricotta, eggs, sugar, orange zest, and vanilla in a large pyrex mixing bowl. Blend the ingredients using a wooden spoon until well amalgamated.

Add the cooled semolina mixture to the ricotta, and continue the blending until you achieve a smooth and lump-free consistency.

Gather the baking pan from the refrigerator. Pour the mixture in the pan and slowly pound on the counter to eliminate all possible oxygen bubbles.

You are ready to bake the Migliaccio in the preheated oven. It will take 40 to 50 minutes, assuming that your oven is well calibrated. The top will turn firm, with a light amber color. You may also develop some cracks on the surface, which is perfectly normal. Set Migliaccio on the counter, cool completely, and dust with powdered sugar before serving.

Options: You can add chopped candied lemon or orange peel or raisins in addition to 2 tablespoons of limoncello to the mixture. Meyer lemons can offer a substantial boost in flavor. You can also substitute semolina flour with a gluten-free flour mix for celiac. Migliaccio holds well in the refrigerator for about 4 days, enjoy it as a snack with cold espresso, a glass of sweet Vermouth, or Limoncello, maybe not altogether.

Thanks for reading. Eat safe and wear a mask! Ciao Chef W

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