recipes

Neapolitan migliaccio recipe

If there is one dessert that embodies all the creaminess and aroma of Carnival Sundays in Naples, it is Migliaccio. Formerly made with millet (hence the name), today this “sweet polenta” is made with semolina, transforming into a cake with a pudding-like consistency, fragrant with citrus and vanilla. It is the ultimate convivial dessert: simple to prepare, but capable of astonishing with its incredible softness. Let's see how to make it to perfection.   Ingredients: - 180 g semolina (durum wheat flour) - 500 g milk - 300 g water - 250 g caster sugar - 250 g fresh ricotta (sheep's milk for a more intense flavour, or cow's milk for a more delicate version) - 3 whole eggs - 50 g butter - Zest of 2 oranges and 2 lemons - 2 tablespoons vanilla extract (or 2 sachets of vanilla flavouring) - 1 teaspoon millefiori water (optional, for the typical aroma of pastiera) - Icing sugar for garnish   1) The semolina base 🥛 Start by heating the milk, water, butter and citrus zest (cut into large pieces so that they can be easily removed) in a saucepan. When the mixture comes to a boil, remove the peel and sprinkle in the semolina, stirring vigorously with a whisk. Cook over low heat for a few minutes until it thickens, forming a smooth polenta-like consistency. Leave to cool completely.   2) The ricotta cream 🥣 In a separate bowl, mix the ricotta with the sugar until it becomes a silky cream. Add the eggs one at a time, along with the vanilla and millefiori water. (For this step, be sure to use a large bowl: you will need to combine the semolina mixture with the ricotta mixture, stirring until there are no lumps and you have a velvety cream).   3) Perfect baking 🥧 Pour the mixture into a greased and floured cake tin (recommended diameter 24-26 cm). Mamù's tip: For flawless baking, use our non-stick cake tin. The even distribution of heat will allow the migliaccio to bake gently, keeping the inside moist and creating that thin golden crust on the surface that makes it irresistible. Bake in a static oven at 180°C for about 50-60 minutes.   4) Resting (difficult but necessary!) ⏳ Once out of the oven, the migliaccio will still seem very soft: this is normal! It needs to rest and settle. Once cool, dust generously with icing sugar.   Chef's notes 💡 Migliaccio is even better the next day, when the aromas of citrus and vanilla have blended perfectly with the ricotta. Serve in thick slices, perhaps accompanied by a good cup of coffee. Did you know about this version of the Carnival dessert?