Migliaccio is a typical dessert from Neaples with a creamy and soft consistency, made with eggs, sheep ricotta, milk and semolina, flavored with "millefiori water", orange and lemon zest.
This crustless cake, is like a mousse or a pudding: the filling is very similar, in terms of consistency and ingredients, to that of Neapolitan sfogliatella and, in fact, in Naples it is also called "sfogliata".
It is traditionally prepared for Carnival but it can also be enjoyed in spring and throughout the Easter period.
It seems that the original recipe called for the use of millet, from which it takes its name; over the years, however, it has been replaced by semolina (in Italy we say Semolino). Another inevitable ingredient was pig's blood, a custom that however has been lost over the years.
You start by making the semolina cream with milk, water, sugar, citrus peel, vanilla, butter and semolina. Then the ricotta cream is prepared, the two doughs are combined and cooked in the oven for about 50 minutes. The final touch? The dusting of powdered sugar on the surface!
Let's find out ingredients and preparation of the original migliaccio napoletano!
Category: Dessert
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For the semolina cream: pour the milk and water into a saucepan, add 1,5 oz/45 g of sugar, the whole peels of an orange and a lemon, the vanilla and the butter [1].
Stir over medium heat and when the butter and sugar have melted, add the semolina, stirring with a hand whisk. Lower the heat and cook for a few minutes until you have obtained the creamy consistency of polenta (You need to get the semolina to come together into a thick mass). Remove the skins and leave to cool completely, perhaps distributing the cream on a plate or tray with contact film [2].
Whip the eggs for a few moments with the electric whisk together with the remaining sugar, the grated peel of a lemon and an orange, another teaspoon of vanilla [3].
Also add the ricotta and mix all the ingredients with a wooden spoon (or electric whisk) [4].
Finally, add the now cold semolina cream and the aroma of flowers [5].
Distribute the mixture obtained in a 20-22 cm (8.6 inch) springform pan, greased and floured.
Level well and cook it in a preheat oven at 175°/347° F for about 50 minutes. Take it out of the oven and let it set for an hour before turning it out of the mold. When completely cold, dust it with icing sugar and serve [6]
Migliaccio is a cheap dessert, there are no expensive ingredients. It is good, delicate, soft and in this version also light.
It is suitable for the whole family, both young and old like it.
You can omit the flower aroma (millefiori water) and replace it with vanilla. You can add candied orange and citron cubes or raisins.
What is it Millefiori water?
Millefiori water has an enveloping aroma and its perfume can have floral notes and hints of candied fruit. Its flavor is sweet, fruity and floral. If you can't find it, you can use the orange blossom aroma.
Can you freeze Migliaccio napoletano?
It can be frozen, whole or already sliced, for 2-3 months.
Migliaccio should be enjoyed cold, at least 4-5 hours, even better the next day to allow time for all the ingredients and flavors to blend perfectly.
How to store Migliaccio napoletano?
The cake can be kept at room temperature for 3-4 days, just place it inside a cake holder or on a covered plate so that it does not lose compactness.
What is it Millefiori water?
Millefiori water has an enveloping aroma and its perfume can have floral notes and hints of candied fruit. Its flavor is sweet, fruity and floral. If you can't find it, you can use the orange blossom aroma
To celebrate Carnival
The original recipe included an ingredient that is currently in disuse: pig's blood.
In those days, it could also have had its own reason, there was less money and fewer possibilities, in the countryside and on the farm we ate what was produced and the saying "nothing from the pig is thrown away" is also the confirmation of this truth .
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17.6 oz/500 g milk
1.7 oz/50 g butter
3 eggs (6.3oz/180-200 g) 
8.8 oz/250 di sheep ricotta
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