Migliaccio Recipes
MIGLIACCIO (SEMOLINA AND RICOTTA CAKE)
Milleccio is a typical dessert of the Neapolitan tradition, linked above all to Carnival, made with semolina. Compact and soft, it is irresistible.
Provided by GialloZafferano
Categories Sweets and desserts
Time 1h20m
Number Of Ingredients 11
Steps:
- To prepare the migliaccio , first cook the semolina. Combine milk, water 1 , salt 2 , and butter 3 in a saucepan,
- then add the orange zest 4 and heat, stirring occasionally to melt the butter. Bring to a boil, then remove the orange zest 5 and pour in the semolina, stirring continuously with a whisk 6 . Lower the heat and simmer for about 4-5 minutes,
- the time it takes for the mixture to thicken 7 . Transfer to a baking dish to cool 8 . Meanwhile, prepare the rest of the mixture: Strain the ricotta to make it soft and creamy 9 , then remove the seeds from the vanilla bean by slicing it lengthwise and scraping out the insides with the tip of a small knife.
- Combine the eggs, vanilla seeds, and sugar 10 in a bowl, then whisk the ingredients together until the mixture is pale and smooth. Now gradually add the ricotta 11 followed by the semolina, continuing to whisk 12 . You should get an even mixture that's well blended without any lumps.
- Oil a 9-inch (24-cm) cake pan, line with parchment paper, then pour in the mixture 13 and level the surface with a spatula 14 . Bake in a conventional oven preheated to 390°F (200°C) for 60 minutes (if the top is well-browned after 40-50 minutes, cover with a sheet of foil and keep cooking). Your migliaccio is ready 15 : Before cutting and serving, allow it to cool in the pan, then turn it out and dust the surface with powdered sugar to taste.
Nutrition Facts : Calories 333 kcal, Carbohydrate 48.6 g, Sugar 33.4 g, Fat 11 g, SaturatedFat 6.14 g, Fiber 0.7 g, Cholesterol 115 g, Sodium 203 g
MIGLIACCIO
Steps:
- Mix well, cook until thick. Stir constantly. Pour mixture into greased baking pan, bake at 375° for about an hour or until it looks done. Remove from oven. Sprinkle and let cool, Can be served room temperature or chilled.
ITALIAN LEMON-RICOTTA CAKE
Migliaccio, often served at Carnival, is a lemon-ricotta cheesecake with a difference: a base of semolina flour, which makes it lighter than your typical cheesecake.
Provided by Mark Bittman
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325. Butter an 11-inch round cake pan.
- Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.
- Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.
- Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners' sugar while still hot. Once the cake has cooled, sprinkle with confectioners' sugar once more, then serve.
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