MIGLIACCIO RUSTICO O “PIZZA ‘E FARENELLA”

Questa è una ricetta napoletana molto antica che, di solito, si prepara nel periodo di Carnevale: il Migliaccio Rustico o, come viene chiamato in dialetto, “a’ Pizza ‘e Farenella”… una sorta di polenta croccante ripiena di salumi e formaggi, cotta al forno. Anticamente si faceva soltanto con cicoli di maiale, pecorino romano e sugna… questa e’ la mia versione, un po’ più ricca e gustosa… una vera bontà per il palato!
Jamm ja’… Jamm a’ cucina’!!!
Lia

migliaccio rustico1 Lia

Migliaccio Rustico o “Pizza ‘e Farenella”

Categoria: Festività (Carnevale) – Pizze Lievitati Rustici

Ingredienti:
1 confezione di polenta (io Valsugana) da 375 gr
1 litro e 1/2 di acqua
2 cucchiai di sugna o burro
3 cucchiai di formaggio grana grattugiato
Sale e pepe q.b.
350 gr di salumi e formaggi misti a piacere, tagliati a cubetti (io ho messo salame, cicoli, prosciutto cotto, pancetta, pecorino romano, provolone Auricchio semi piccante)

Procedimento:
Portare ad ebollizione l’acqua, la sugna ed un pochino di sale, quindi versare a pioggia la farina di mais (polenta) e cuocere mescolando per circa 7-8 minuti. Spegnere, aggiungere il formaggio grana grattugiato ed il pepe e amalgamare energicamente.
migliaccio rustico2 LiaUnire anche i salumi e i formaggi a cubetti e mescolare il tutto con un cucchiaio di legno.migliaccio rustico3-4 LiaSistemare il composto in una teglia bella grande, unta di sugna (io ne ho usata una da 28 cm di diametro). Compattare e livellare bene il composto (la pizza di farinella non deve essere molto spessa: il suo spessore non dovrà essere più di 3 cm).
Cuocere in forno a 180° per circa 45-50 minuti, ovvero fino a che la superficie non risulta dorata e croccante. Servire il migliaccio rustico tiepido.
migliaccio rustico6 LiaDifficoltà: bassa

Tempi di preparazione: 30 minuti circa

Tempi di cottura: 45-50 minuti circa

Consigli: Per velocizzare i tempi, io ho usato una farina di mais precotta (istantanea) ma, volendo, potete utilizzare anche la polenta classica. Inoltre, come da tradizione, potete accompagnare la “Pizza ‘e Farenella ” con una buonissima padellata di friarielli.

 

Precedente CUORI ALLA NUTELLA Successivo LASAGNA NAPOLETANA (ricetta classica)

101 commenti su “MIGLIACCIO RUSTICO O “PIZZA ‘E FARENELLA”

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