Neapolitan Migliaccio

Neapolitan Migliaccio is a typical dessert from the Carnival period, with ancient origins, prepared with semolina, ricotta, sugar, and eggs. Here’s how to make it:

Ingredients

• 250 g semolina
• 1 liter whole milk
• 400 g ricotta
• 300 g sugar
• 4 eggs
• The grated zest of 1 lemon
• 1 vanilla bean or a teaspoon of vanilla extract
• A pinch of salt
• Butter as needed to grease the pan
• Powdered sugar for decoration

Preparation

1. Start by heating the milk in a pot with the lemon zest and the vanilla bean split lengthwise (or the vanilla extract). Bring to a near boil.
2. Remove the lemon zest and vanilla, then sprinkle the semolina into the hot milk, stirring thoroughly to avoid lumps. Add a pinch of salt.
3. Lower the heat and cook the semolina, stirring constantly, until it thickens and pulls away from the sides of the pot. This should take about 10-15 minutes.
4. Remove the semolina from the heat and let it cool slightly.
5. In a separate bowl, beat the ricotta with the sugar until you have a smooth cream.
6. Incorporate the eggs one at a time, continuing to mix.
7. Add the warm semolina to the ricotta cream and blend all ingredients well until you obtain a smooth mixture.
8. Grease a pan, preferably a springform pan, with a little butter and pour the mixture inside.
9. Bake at 180 °C in a preheated oven for about 60 minutes or until the surface of the migliaccio is golden.
10. Let it cool completely before removing it from the pan.
11. Before serving, dust the surface with powdered sugar.

Trivia

The name “migliaccio” derives from “miglio,” a cereal that was used in the past to prepare this dessert. Over time the recipe has been modified, including replacing millet with semolina, but the name has remained the same.

Enjoy your meal and Happy Carnival!