Il Cucinologo
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Savory Migliaccio

17/11/2023

The savory migliaccio is a typical dish of Campanian cuisine, in particular it is known as a dish for the Carnival period. It is a rustic cake made with semolina, ricotta and cured meats. Here is the recipe for the savory migliaccio:

Ingredients

  • 300 g semolina
  • 1 l whole milk
  • 300 g sheep’s milk ricotta (or cow’s milk if you prefer)
  • 150 g spicy provolone (or other aged cheese to taste)
  • 150 g Neapolitan salami or of good quality, sweet or spicy depending on taste
  • 4 eggs
  • 100 g butter
  • Salt to taste
  • Black pepper to taste
  • Grated nutmeg to taste

Preparation

  1. Start by heating the milk in a large pot with a pinch of salt until it is almost at the boiling point.
  2. Pour in the semolina in a steady stream, whisking vigorously to avoid lumps. Continue cooking over medium-low heat for about 10 minutes, until the semolina has thickened. Remove the mixture from the heat and let it cool slightly.
  3. Add the butter to the cooled semolina, stirring well until it is fully absorbed.
  4. Incorporate the eggs one at a time, continuing to stir to obtain a homogeneous mixture.
  5. Add the previously sifted ricotta, the grated provolone cheese, the salami cut into small cubes, a pinch of pepper and a grating of nutmeg.
  6. Mix all the ingredients so they are evenly distributed in the mixture.
  7. Butter and flour a 24 cm springform pan and pour the migliaccio mixture into it.
  8. Bake in a preheated oven at 180 °C for 60 minutes, or until the surface is golden and a toothpick inserted comes out clean without any moist residue.
  9. Remove the savory migliaccio from the oven and let it cool completely before serving.

Trivia

The word “migliaccio” derives from the Latin “milium,” meaning millet, the grain with which this dish was originally prepared. With the introduction of corn and semolina over time, millet was replaced, but the name remained. In some recipe variations, you can also find additions such as sausage or other vegetables. The migliaccio can be served both hot and at room temperature and is excellent enjoyed as an appetizer or main course.