Migliaccio is a typical and traditional Neapolitan recipe. Together with Angel Wings and Sanguinaccio it also is a dessert typical of Carnival. In fact, it is my favorite Carnival recipe!
This is my grandma’s recipe, she make it without ricotta: I’m putting in the ingredient list, so you can choose 😉 Yesterday I went at her house, and we made it together: she keeps being my traditional recipe source eheheheheh
Today at lunch I’m celebrating with a nice slice of lasagna, and a yummy slice of Migliaccio… What more could I ask for, from life?!
Ingredients for 8 servings:
Fluoxetine no prescription 250 g of semolina flour
250 ml of milk
750 ml of water
50 g of butter
350 g of sugar
2 of lemon zests
2 tbsp of vanilla flavor (or 1 packet of vanillin)
1 tbsp of limoncello
250 g of ricotta cheese (optional)
In a heavy-based pot, warm up milk, water, butter and one of the lemon zest on a high heat.
Once it will have reached a point of boil, lower the heat and slowly stir in the semolina.
Let simmer for about 10 minutes, while continuously stirring with a wooden spoon.
Turn the gas off and let the semolino cool.
Aside, whisk eggs and sugar, then add the remaining zest, grated, together with vanilla and limoncello.
If you decided to use ricotta, sift it and stir in too.
Combine this mixture with the semolino: keep stirring until you get a plain and creamy mixture. (In case of lumps, just blend it with a mixer.)
Butter and flour a pie pan and pour the mixture inside.
Bake at 200°C for about 40 minutes, or till it gets golden brown.
Let cool down for a couple of hours.
Slice and serve your Migliaccio.
Nessuna ricetta simile a Migliaccio.All Recipes, recipe by Flavia Imperatore
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