The Migliaccio

INGREDIENTS

• 125 g fine semolina
• 500 ml milk
• 175 g ricotta
• 3 eggs
• 150 g sugar
• the juice of one orange
• zest of one untreated lemon
• 1 knob of butter
• icing sugar

The migliaccio, a typical treat from the exquisite Neapolitan confectionery tradition, is a delicacy enjoyed throughout the Campania region during Carnival. Its recipe, rooted in old traditions, calls for semolina and ricotta, ingredients that give the cake a particularly creamy, comforting texture.

Fine semolina, obtained by finely milling durum wheat, is the key ingredient used not only in making migliaccio but also in some renowned regional breads, such as those from Altamura or Puglia.

With its delicacy and irresistible flavour, the migliaccio is a cake truly worth savouring, one that can win over even the devotees of another celebrated Campanian sweet, the renowned Neapolitan Pastiera. Don't hesitate to treat yourself to this delight during the Carnival season, and let its comforting aroma and creamy texture carry you on a journey of authentic, unforgettable flavours.

HOW TO MAKE: MIGLIACCIO
To prepare the migliaccio, pour the milk into a saucepan and heat over a high flame. Gradually add the semolina, stirring, and let it simmer until cooked. Beat the egg yolks with the sugar until you get a pale, frothy mixture. Continuing to stir, add the sieved ricotta a little at a time. Once the mixture is well combined, add the orange juice and grated lemon zest. Then gently fold in the stiffly beaten egg whites and the cooked semolina, once cooled. Pour the batter into a buttered and floured 22 cm cake tin and bake in a preheated oven at 180° for about an hour. Let the cake rest before turning it out. Dust the migliaccio with icing sugar before serving.

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