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!
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.
Makes a 6″ to 7″ spring form pan
Time : 2 hours plus cooling
NOTE: Plan ahead. Make it the day before service and you will enjoy a far superior taste and texture
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
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!!!