Simple but fabulous, the migliaccio is a typical dish of the Campania tradition. Originally prepared with millet flour, the milleccio recipe has been modernized, and often involves the replacement of millet flour with semolina or even corn flour.
There is a simple and salty version: today I propose the citrus-scented one.
Identity Card of the Recipe
- 124.2 KCal Calories per serving
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Ingrediants
- 200 gr of semolina
- 180 grams of sugar
- 250 gr of fresh ricotta
- to taste (essence) of vanilla
- 500 ml of water
- 500 ml of milk
- 3 of eggs
- 1 (zest) of orange
- 1 (zest) of untreated lemon
- 50 grams of sultanas
- salt to taste
Materials Needed
- 24 cm springform pan
- Casserole
- Whip
- Vanilla essence
Preparation
- First, devote yourself to the preparation of semolina. Pour the milk and water into a large saucepan, then wait for it to boil: add a part of sugar, a pinch of salt and pour in the semolina, taking care to mix with the whisk, until all lumps are eliminated.
- Lower the heat, cover with the lid and cook for at least 5 minutes, then transfer to a bowl and allow to cool.
- Soften the raisins in warm water and leave them to soak for about ten minutes.
- In the meantime, work the eggs with the remaining sugar, until a frothy mixture is obtained: flavor with orange and lemon zest, and vanilla essence.
- Pour the ricotta into the semolina cream, then mix with the frothy eggs.
- Work the mixture with the electric whisk until it forms a cream.
- Finally, add the soaked and well-squeezed raisins.
