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MIGLIACCIO NAPOLETANO

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Ingredients

Adjust Servings:
200 gr semolina
500 ml milk
500 ml water
4 eggs
1 orange zest
1 lemon zest
40 gr butter
350 gr ricotta cheese
250 gr sugar
0.5 gr powder vanillia

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MIGLIACCIO NAPOLETANO

Cuisine:

Dessert for Carnevale!

  • Serves 10
  • Medium

Ingredients

Directions

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Migliaccio Napoletano….It is prepared every “Martedi Grasso ” with Frappe, Castagnole and Sweet Ravioli for the buffet of Carnival desserts.

My husband’s grand father used to say that the Migliaccio was once prepared with the “mile”, the cereal from which the name Migliaccio takes the name; which over time has been replaced with durum wheat semolina or semolina.

Moreover, in ancient tradition, even pork blood was added to the dough!

Steps

1
Done

Semolina and milk

In a saucepan, heat milk and water with lemon zest and orange zest, without reaching the boiling point. Then add the butter and stir. Remove the orange and lemon zest. Pour slowly semolina and meanwhile mix with a hand whisk until the mixture thickens. Pour it all into a bowl and let it cool.

2
Done

MIGLIACCIO

Preheat oven to 200 degrees.
Line with baking paper a round 26 cm cake tin.
Pour in a stand mixer eggs and sugar, whisk until frothy. Add ricotta , vanillina and continue stirring with whisk, mixing the ingredients together to create a homogeneous mixture.
Add semolina cream to the eggs based mixture and mix everything together for 3 minutes.
Pour the mixture into the cake tin, leveling the surface with a spatula.
Bake your Migliaccio in a static oven at 200 degrees for one hour.
Remove your Migliaccio from the oven when it is well colored and let it cool for at least one hour.
Decorate with icing sugar!

Annapaola

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