How to make Migliaccio
Step 1
Bring the milk, butter, orange extract, vanilla seeds and lemon zest to the boil in a heavy-bottomed saucepan. Then place over high heat.
Step 2
When the butter has melted completely and the milk is almost boiling, add the semolina.
Step 3
Stir frequently with a whisk until the mixture is creamy and lump-free.
cork4
Pour the semolina cream into a 10 cm deep baking dish and let it cool to room temperature.
Step 5
Meanwhile, in a separate bowl, whisk the eggs with the icing sugar.
Step 6
Add the well-drained ricotta to the soft, foamy mixture and whisk again.
Step 7
Finally, add the cooled semolina in several batches.
Step 8
Spread the mixture evenly into a well-greased 26 cm cake tin and bake in a preheated oven at 180 °C (350 °F) for about 50 minutes.
Step 9
Once the cake is baked, remove it from the oven and let it cool completely.
Step 10
Then place the cake on a serving platter and sprinkle a thin layer of icing sugar over the surface.
Step 11
Cut the migliaccio, arrange on a platter and serve.
Tip
If you prefer a stronger flavour, you can replace the wheat ricotta with sheep’s ricotta, preferably very fresh and of excellent quality. It is important to always strain the ricotta through a fine sieve and pour off the whey thoroughly before continuing.
We used a slightly widened mould, such as a pastier mould, but any other mould with high sides, about 24-26 cm in diameter, will work well.
Instead of the orange one, you can use grated citrus peel, add cinnamon, a drop of limoncello or orange liqueur to the dough, or enhance the migliaccio with drops of dark chocolate, candied fruit or raisins soaked in rum and well pressed.
Storage
Migliaccio can be stored in the refrigerator in an airtight container for a maximum of 3-4 days.
