Recipe: MIGLIACCIO NAPOLETANO

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 Migliaccio Napoletano

Get ready to taste a slice of Naples with the Migliaccio Napoletano recipe! This classic dessert is all about creamy goodness and a burst of lemony flavor, straight from the heart of southern Italy. Whether enjoyed for breakfast or as a sweet snack to brighten your day, this semolina cake brings a piece of Napoli right to your plate. Follow along for an easy journey to Napoli in your own kitchen!

 

INGREDIENTS

  • 200g semolina
  • 500ml milk
  • 500ml water
  • 350g cow's milk ricotta
  • 4 eggs
  • 1 vanilla bean (seeds and pod)
  • 250g sugar
  • 40g butter
  • Zest of 1 lemon (1 lemon)
  • Limoncello, to taste

COOKING STEPS

  1. In a pot, combine milk, water, butter, lemon zest, and the seeds from the vanilla bean. Bring it to a boil.
  2. Once boiling, strain the mixture into another bowl and slowly add the semolina while stirring.
  3. Cook the semolina on low heat for a few minutes, then let it cool.
  4. In the meantime, beat the eggs with sugar, then mix in the sifted ricotta cheese and the vanilla bean seeds.
  5. Once the semolina has cooled, mix it into the ricotta mixture until smooth.
  6. Pour the mixture into a buttered and parchment-lined cake pan (about 22 cm) and bake in a preheated oven at 180°C for 60 minutes or until lightly golden on top.
  7. Optional: After baking, let the Neapolitan migliaccio cool before dusting powdered sugar on top before serving.

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