Crea sito

Migliaccio: Semolina and Ricotta cake

As many of the traditional Italian recipes, Migliaccio dates back to the Middle Ages. Its ingredients (pig’s blood, millet) evolved over time. Even though the Migliaccio retained the original simplicity, thank goodness we don’t have to eat pig’s blood to enjoy it!

Migliaccio di Carnevale

So, what exactly IS Migliaccio? I would describe it as a custardy cake which tastes like a Sfogliatella filling and looks like a Pastiera without the pastry.

In Italy we serve it around Carnevale (The time just before Lent) and it is enjoyed all over the peninsula, from Naples where it originated to Milan.

The seasonality of the cake is underlined even more with its delicious citrus taste. I used tangerines, but you could use lemon or grapefruit.

Migliaccio di Carnevale

MIGLIACCIO

Makes a 6″ to 7″ spring form pan

Level: Easy

Time : 2 hours plus cooling

NOTE: Plan ahead. Make it the day before service and you will enjoy a far superior taste and texture

Ingredients:

100 g semolina flour ~about 3.5 oz

200 g Half and Half*

200 g Water*

**Total liquid about 1 2/3 C

100 g Sugar, granulated ~1/2 C

125 g Ricotta ~5.5 oz

25 g Butter ~ 2 T

2 lg eggs

1 t cinnamon

zest of a lemon (about 1 T)

1 t vanilla

1/2 t salt

1 T Cointreau or similar

Migliaccio di Carnevale

DIRECTIONS:

Bring the half and half, water, butter, half the sugar, zest and salt to a simmer.

Add the semolina at once. Mix to incorporate and cook until starts to pull from the sides of the pan.

Let cool to almost room temperature.

Meanwhile, pre heat oven to 350F.

Beat the egg yolks with the remaining half of the sugar, the vanilla and the liquor. Whip on med/high for about 8 minutes or until lighter and thicker. Add the Ricotta and mix well. (Ricotta should be sifted first to ensure a smooth custard).

Add the cooled semolina mix and beat to incorporate well.

Pour the batter into the oiled pan.

Bake at 350 static in center part of the oven until golden, puffy but not cracked about 50 minutes.

Chill overnight……if you can.

I couldn’t! was delicious!!!

Migliaccio di Carnevale

Pubblicato da growingupitalian

Salve! Vivo tra due mondi, ma con i piedi per terra. E' un lusso poter scegliere il meglio di entrambi. La vita mi ha fatto questo regalo, e lo voglio condividere con Voi!! Sono nata negli anni 60 in Italia. Il mondo della televisione in Bianco e Nero, senza cibi GMO, senza smart phones. La mia infanzia e' stata costellata di persone incredibili e memorie indelebili della mia famiglia. Ora, 50 anni dopo e 10 mila km di distanza apparte, tutte queste memorie hanno contribuito ad arricchire la mia vita ..dopotutto, una ragazza puo' lasciare l'Italia, ma l'Italia non lasciam mai le sue ragazze!.Hello all. I live in between two worlds (USA and Italy) but I'm really grounded. I believe it's a luxury to be able to pick and choose the best of both. I've been given that gift and I'm sharing it with you. I was born in the 60's in Italy. Black and White pictures, no GMO, no tablets, no computers or cell phones. My childhood was starred by people and memories. It sure takes a village to raise a child...and a great family. I was blessed to have all of the above. Now, fast forward 50 years, 10,000 kilometers away. My life is richer than ever because of my upbringing. I have stories...lots of stories I will share with you. Afterall, A GIRL might leave Italy, but Italy NEVER leaves the girl!

Lascia un commento

Il tuo indirizzo email non sarĂ  pubblicato.

Questo sito usa Akismet per ridurre lo spam. Scopri come i tuoi dati vengono elaborati.