Step 1
In a saucepan, heat the milk and water.
Step 2
Add the lemon and orange zest, without reaching the boiling point.
Step 3
Remove the citrus peel.
Step 4
Then add the butter and mix.
Step 5
Stir until the butter is melted.
Step 6
Sprinkle the semolina.
Step 7
Mix with a hand whisk until the mixture thickens.
Step 8
Pour everything into a baking dish and let it cool.
Step 9
Break the eggs into a bowl and add the sugar.
Step 10
Whip with electric whisk until the mixture is swollen and foamy.
Step 11
Add the sifted ricotta cheese, the vanillin flavouring and the orange blossom aroma, and continue to mix with the whisk, mixing the ingredients until you have a homogeneous mixture.
Step 12
Add the semolina to the egg mixture and mix everything.
Step 13
Check the consistency, which should be smooth and creamy.
Step 14
Mix well.
Step 15
Grease a 26 centimetres diameter pan and line it with a sheet of parchment paper. Pour the mixture into the pan.
Step 16
Level the surface with a spatula. Bake in a preheated oven at 200° C (392° F) for 1 hour.
Step 17
When the surface is well colored, take the Neapolitan migliaccio out of the oven and let it cool for at least a couple of hours.
Step 18
Decorate with powdered sugar.
Step 19
Serve and enjoy!
