Migliaccio is a typical semolina and ricotta cake of Neapolitan cuisine and the Campania region, in Italy. With ancient origins linked to the peasant tradition, Neapolitan migliaccio is a classic recipe that is served during the Carnival period (Carnevale) that includes Mardi Gras. These festive days anticipate Lent, a time when Catholics eat less meat and fatty foods by tradition.
The Italian word migliaccio means “pudding” in English as it is creamy and moist on the inside, but this is actually a cake with a texture halfway between an American cheesecake and a thick pudding.
Migliaccio is made with a few simple ingredients such as semolina and ricotta cheese. Together with the traditional bomboloni and chiacchiere, you can enjoy the Neapolitan migliaccio during the Carnival period.
Originally the basic ingredient was precisely millet (migilo in Italian), the cereal from which the flour with which to prepare this specialty was obtained, hence the name migliaccio. Millet was mixed with sugar and pigs blood, but today it is used semolina. It is produced by grinding durum wheat semolina, which is then gently cooked with milk and butter, then mixed with eggs, sugar and ricotta cheese.
The addition of citrus peel will give the migliaccio a very tasty, irresistible and subtle lemon fragrance, which will conquer children and adults alike.
The ingredients used for this dessert are the same that we can find in the filling of the curly sfogliatelle; for this reason, in some areas of Campania, the Neapolitan migliaccio is also known as sfogliata. The mediaeval peasant tradition also included the addition of pig’s blood, a custom that has been lost over time.
So let’s find out how to make the Neapolitan migliaccio by following our recipe step by step.
Tips for making Neapolitan Semolina Ricotta Cake
You can also enrich the Neapolitan migliaccio with candied fruit or raisins.
You can flavor the mixture with cinnamon, vanilla, a drop of limoncello or orange liqueur, for a very aromatic final result.
For a gluten-free migliaccio, you can use polenta flour.
If you prefer a more decisive taste, you can replace the cow’s milk ricotta cheese with the sheep’s milk ricotta cheese. Anyway, it is important that the ricotta cheese is very fresh and thick.
For a savory migliaccio recipe, leave out sugar.
How to store Neapolitan Migliaccio
The Neapolitan migliaccio should be stored at room temperature for one day, or covered with cling film in the refrigerator for 3-4 days. Freezing is not recommended.
Ingredients
MILK
500 ml
WATER
500 ml
RICOTTA CHEESE
300 g
SUGAR
250 g
SEMOLINA
200 g
EGGS
4
BUTTER
40 g
ORANGE ZEST
LEMON ZEST
ORANGE BLOSSOM AROMA
VANILLIN FLAVOURING
1 sachet (about 16 g)
How to make Migliaccio
see continuation on next page
