At Carnival, every “cake” is worth one of the delicacies carnivalesque that you must taste is definitely the migliaccio, belonging to the tradition of Campania and with very ancient origins. The main ingredient is precisely millet: the flour obtained from this cereal was linked to poor Neapolitan cuisine, where it was used in numerous preparations. Today semolina is generally used, a typical ingredient of the gnocchi alla Romana, cooked in a mixture of milk and butter then mixed with other basic ingredients such as eggs, sugar and ricotta. As simple to prepare as it is unique in taste and consistency, the mileccio will become one of your favorite sweets especially on these joyful and colorful festive occasions.
Bring it to the table and your guests won’t resist: they will welcome it with a shower of streamers!
Also try the al version chocolatesuper greedy!
Read the recipe in English
To prepare the mileage, start cooking the semolina. In a saucepan, combine milk and water 1salt 2also pour in the butter 3;
finally add the orange zest 4, then heat everything, stirring occasionally to help melt the butter. Bring to the boil, then remove the orange juice 5 and pour in the semlina, stirring constantly with a whisk 6. Lower the heat to low, cook for about 4-5 minutes,
the time it will take for the mixture to thicken 7. Transfer it to a baking dish to let it cool 8 and in the meantime prepare the rest of the dough: sift the ricotta to make it soft and creamy 9then take the seeds from the vanilla pod, cutting it lengthwise and scraping the inside with the tip of a small knife.
In a bowl, combine eggs, vanilla seeds and sugar 10, then activate the whisk to whip the ingredients until you obtain a clear and homogeneous foam. At this point, add the ricotta a little at a time 11 and finally the semolina, little by little, continuing to work with the whisk 12. Finish with the homogeneous mixture, well blended and without lumps.
Grease and line a 24 cm diameter cake tin with parchment paper, then pour in the mixture 13 and level it on the surface with a spatula 14. Bake it in a preheated static oven at 200° for 60 minutes (if after 40-50 minutes the surface is well colored, cover with a sheet of aluminum foil and continue cooking). Your mileage is ready 15: before cutting it and serving it, let it cool in the pan, then take it out of the mold and sprinkle the surface with icing sugar to taste.
