Neapolitan Migliaccio, the Carnival recipe

The traditional recipe from Naples that every Neapolitan family, as tradition dictates, brings to the table on Fat Tuesday!

3 Extra Fresh Large AIA Eggs

150 g of semolina

350 ml of milk

250 g of ricotta

200 g of sugar

Orange zest to taste

Vanilla extract to taste

Description

The Neapolitan Migliaccio is nothing more than a very simple sweet cake made of semolina and ricotta, originating from Campania and - more precisely - from Naples, which is made for the Carnival.

This very tasty cake, in fact, is part of the long list of traditional Carnival sweets from this area of Southern Italy, even though its origin seems to be much older: humble ingredients like semolina and ricotta trace the birth of Migliaccio back to peasant cooking.

If you are curious to try the Neapolitan Migliaccio to celebrate Carnival in sweetness, here is the complete recipe explained step by step.

Procedure

To make a perfect Neapolitan Migliaccio, start with the preparation of the semolina.

Heat the milk mixed with a glass of warm water on low heat, add the whole orange zest (not grated) and butter and mix well, never bringing it to a boil.
As soon as the butter has completely melted, remove the zest and pour in the semolina little by little, always stirring with a whisk.

When the mixture is smooth, without lumps and well blended, transfer it to a bowl and let it cool down, then add the eggs, the sugar, the ricotta and a few drops of vanilla extract.

Continue stirring until you see a homogeneous dough, then pour it into a baking dish lined with parchment paper, or lightly buttered.
Bake at 200°C for about an hour, or at least until the surface of the Migliaccio is nicely golden.

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