Migliaccio (Neapolitan ricotta semolina pie)

Category: Bakery products
Kitchen: italian
Migliaccio (Neapolitan ricotta semolina pie)

Ingredients

milk 250 g
water 250 g
sugar 125 g
semolina 100 g
ricotta 250 g
egg C0 2 pcs
butter 20 g
vanilla sugar 10 g
salt pinch
zest of 1 lemon
butter for greasing the mold
powdered sugar for serving

Cooking method

  • Migliaccio (Neapolitan ricotta semolina pie)In a saucepan, mix water and milk, add butter. We put on fire and bring to a boil.
  • Add semolina in a thin stream, constantly stirring the milk mixture. Cook porridge until tender. Let it cool to room temperature.
  • Migliaccio (Neapolitan ricotta semolina pie)Beat eggs with sugar, salt and vanilla. Add ricotta and lemon zest, beat.
  • Migliaccio (Neapolitan ricotta semolina pie)In 3-4 doses, add semolina porridge. Beat until the mixture becomes homogeneous, without lumps.
  • Migliaccio (Neapolitan ricotta semolina pie)Grease a baking dish (20x20cm) with a small amount of butter. We spread and level the mixture.
  • Migliaccio (Neapolitan ricotta semolina pie)We send it to the oven, preheated to 180C degrees, for 50-60 minutes. We check the readiness with a toothpick; there should be no traces of the "test" on it.
  • Let the cake cool in a mold at room temperature, and then put it in the refrigerator for several hours (preferably overnight).
  • Cut into portions, sprinkle with powdered sugar and serve.
  • Migliaccio (Neapolitan ricotta semolina pie)
  • Bon Appetit!

Note

The recipe from here: 🔗 (with minor changes, cooked half a portion).

fray Zayac
cool! disposal of the remains of yesterday's semolina)))
Sonadora
Yeah. Waste-free production.
Gala
Manya, how do you taste?
Curious to "marry" semolina with ricotta
Admin

Manechka, great pie, sit and lick my lips
My pates are better at baking, I'll go cook
Irina F
Oh, I really feel that I like it !!!
I will definitely cook)
Man, the final photo-otpad and delight !!!
Sonadora
Galina, Tatyana, IRINAthanks girls. I would be glad if the recipe is useful to you.
Quote: Gala

how do you taste?
Galya, I like it. The taste is creamy, semolina is felt. The casserole turned out to be not very sweet, it can be served with a sweet sauce (condensed milk, jam or jam).

Quote: Admin

My pates are better than baking
Tanyush, are you kidding?

Quote: Irina F

I will definitely cook)
Irish, I will wait for your impressions.

With the photo, I got excited. Shooting a white casserole on a white background in cloudy weather ... which only with a sore head can not be done.


Gala
Quote: Sonadora

The taste is creamy, semolina is felt.
Man, but this is understandable and expected, the pie is from semolina with the addition of ricotta.

Quote: Sonadora

Galya, I like it.
This is the key phrase I will definitely try
Sonadora
Galya, boom, wait.

Gala
Manya, I don’t promise quickly, but I’ll do it for sure
Irina F
And I will, just after Christmas now)
Alycha
Thank you - I'll try, I just bought semolina)))))))))))
win-tat
I adore semolina, but with ricotta, perhaps the very tenderness turns out! On vacation I will definitely do it. Manechka, thank you very much, your photos are gorgeous as always!
Sonadora
Galina, IRINA,

Ella, Tatyana, Thank you so much. I would be glad if you like it.
Rituslya
Manechka, a very interesting recipe!
I will definitely try to cook it.
I don't see ricotta at all, but mascarpona is everywhere.
Manyun, do you think you can replace it?
Or are these cheeses sooooo different?
Sonadora
Ritus, thank you.
Ricotta, usually, on the counters is always next to entu mascarpona and stands, take a closer look. Theoretically, you can replace it.
Arka
Manka, what a whitish-white pie! Awesome beautiful! We'll have to buy semolina, I haven't been in the house for a long time. Listen, does the curd souffle look like it? Now if, say, cut into cubes and chocolate each? We only have a "white" person, the rest are "black"

Rituslya, it is better to replace ricotta with non-acidic soft moist cottage cheese, which ricotta is in essence. But mascarpone is such a cheese ... well, almost butter or extremely fatty heavy cream
Sonadora
Nata, Thanks. If you take non-acidic cottage cheese, then, perhaps, it will look like a cottage cheese soufflé, but with a softer taste due to semolina. It is quite possible to chill, after the refrigerator it keeps its shape well.
Bottling
Thank you for such a tasty treat. Everything was done according to the recipe, just dropped the item "Let the cake cool in a mold at room temperature, and then put it in the refrigerator for a few hours (preferably overnight)", and went straight to "Cut into portions, sprinkle with powdered sugar and serve" ...
The children really liked it. We will do more. Maybe we'll put it in the refrigerator for a few hours (if willpower appears)
Sonadora
Bottling, to your health! I am glad that the children were satisfied. I am sure that even without standing in the refrigerator, the pie was delicious, except that it was cut a little worse, like a curd casserole.
Svetlucha
Sonadora, Manya, I have a question: do we put the pie in the refrigerator right in the form? I want to bake, but I didn't quite understand this point.
Admin
From the recipe:
Let the cake cool in the shape of at room temperature, and then put it in the refrigerator for several hours (preferably overnight).

And in my opinion, we also put it in the refrigerator in a mold to fix the shape of the cake; when cold, the milk will set well and harden. Then the cutting will turn out neat and dense.

Manya, pie SUPER! WANT! Dragged to bookmarks
Svetlucha
Admin, Tanya, thanks!
Sonadora
Admin, Tanya, thanks for your help! I can imagine the size of your bookmarks. How many different recipes there are waiting in the wings.

Svetlucha, Svetlana, put the cake pan in the refrigerator.
Olga_Ma
Sonadora, Manechka, thank you for a wonderful, light dessert, and here is a photo report, baked in the form of Nordic
Migliaccio (Neapolitan ricotta semolina pie)Migliaccio (Neapolitan ricotta semolina pie)
Sonadora
Olga, how beautiful! Wonderful casserole turned out.

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