A more common modern recipe for migliaccio calls for simmering the semolina in a mixed of half milk, half water (or even all milk). This article ably describes the difference.Īpparently, the original migliaccio was made with millet and sugar mixed with pigs blood, making it a kind of baked version of sanguinaccio-a dish still made today, and one I’d love to feature on the blog if I can ever get my hands on the main ingredient. You do not want the finely ground durum wheat flour you would use to make pasta. The stuff you also use to make Roman Style Gnocchi. To make this dish you want semolina, often called “farina” here in the States: fairly coarsely milled durum wheat. Remove the migliaccio from the oven and let it cool completely. Bake in a pre-heated 190C/375F oven for 60 minutes or so, until golden brown on top. Then pour in the batter, flattening out the top a bit with a spatula. Grease a 20mm (8 inch) springform pan with the butter. Mix in the sugar, egg yolks and whites, lemon zest and vanilla extract, then thin out the batter a bit with the milk. Transfer the cooked semolina to a large mixing bowl and let it cool. Continue simmering over low heat for a few minutes, stirring often to prevent scorching. Slowly pour in the semolina, whisking all the time in a single direction, as if you were making polenta. 1-2 Tbs butter to grease the springform panīring the water, to which you’ve added a tiny pinch of salt, to a simmer.Makes one 20cm/8 inch cake, enough for 4-6 or more, depending on appetites It’s the kind of thing I can imagine Angelina enjoying, even if I don’t recall her making ever making it. Besides as a sweet snack or dessert for a holiday dinner, I quite like migliaccio at breakfast with my morning coffee.
If you’re feeling extravagant, it can be fancied up with candied fruits, raisins or chocolate bits. Francesconi’s recipe is rather more austere than the typical migliaccio but, particularly if you like the taste of semolina, quite appealing nonetheless.
And rather than milk, the semolina is simmered in water before being mixed with the sugar and eggs, with just a few drops of milk to round out the batter. This recipe, taken from Jeanne Caròla Francesconi’s La Cucina Napoletana, doesn’t call for ricotta. Migliaccio, a crustless Neapolitan Semolina Cake, is a traditional sweet dish for Carnevale, may be less well known than the more iconic Neapolitan Carnival treats like those fried dough ribbons called chiacchiere or the lasagna di Carnevale so dear to the hearts of so many Italian-Americans, but it’s well worth discovering.Ĭalled migliaccio because it was originally made with millet, migilo in Italian, most modern recipes call for a rather rich batter of semolina simmered in milk, then mixed with ricotta, eggs, sugar and flavorings.
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