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Traditional Neapolitan migliaccio: a delight with semolina and ricotta

Traditional Neapolitan migliaccio: a delight with semolina and ricotta

Discover the traditional flavors of Naples with this recipe for Migliaccio, a delicious Italian dessert that combines creamy ricotta and smooth semolina for a unique texture and taste. Infused with lemon and orange zest, and enhanced with a touch of Strega or Rum, this cake offers a harmonious blend of sweet and citrus notes, making it a refined choice for any dessert table.

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Why you'll love it: Migliaccio is no ordinary cake. It's a fascinating mix of grainy semolina textures softened by the rich ricotta, creating a creamy yet firm consistency. Aromatic citrus zest and liqueur add depth and complexity to the flavor profile, elevating this simple dessert into a festive treat. Its simplicity and elegance make it a perfect dessert for casual and special occasions.

Perfect occasion: This dessert is ideal for celebrations, especially during the carnival season in Italy, but it can be enjoyed all year round. It's perfect for family gatherings, holiday meals or as a sophisticated dessert at holiday dinners. Serve it at your next gathering and transport your guests straight to the heart of Naples.

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Decorating Tips: replaces the word nice with empty finish, sprinkle powdered sugar over the Migliaccio for a classic look. For a festive touch, decorate with thin strips of orange and lemon zest or a few candied citrus peels. Serve each slice with a dollop of whipped cream or a side of espresso to complement the rich flavors of the cake.

Ingredients:

  • 200g of semolina
  • 450-500 g ricotta cheese
  • 3 eggs
  • 250g of sugar
  • 500 ml of water
  • 500 ml of milk
  • 30g butter
  • 1 sachet of vanilla sugar
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 1 small cup of rum
  • A pinch of salt
  • Granulated sugar for the pan
  1. Prepare the Semolina Base:
    • In a large saucepan, bring the water, milk and butter to a boil. Gradually add the semolina, continuing to stir for 7 to 8 minutes until thickened. Remove from heat and let cool completely, even overnight. It will become very thick.
  2. Prepare the ricotta mixture:
    • Using an electric mixer, mix the cooled semolina with the ricotta, eggs, sugar, liqueur, vanilla sugar, orange and lemon zest and a pinch of salt until you obtain a smooth consistency. creamy.
  3. Get ready for baking:
    • Butter a 24cm baking tin and sprinkle the base with caster sugar. Pour the ricotta and semolina mixture into the pan. Optionally, sprinkle the top with granulated sugar to create a slightly crispy crust.
  4. Cook:
    • Preheat your oven to 180°C (356°F). Bake the migliaccio for about 50 to 60 minutes or until set. The exact time may vary depending on your oven.
  5. Serve:
    • Let the cake cool, then sprinkle with powdered sugar before serving.

Savor your part of Neapolitan tradition with this Migliaccio, a rich and comforting dessert that will please all palates!

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