Another classic Italian dish in the tradition of “cucina povera” is Migliaccio, or Semolina Ricotta Cake. Traditionally served around Carnevale (about 40 days before Easter), Migliaccio dates to Medieval times in Naples where it was made with millet bread (pane di miglio) and pork blood. Fast forward a few centuries and millet bread and pork blood have been replaced by easier-to-find (more compatible with the modern palate) semolina flour, eggs, milk, and ricotta cheese. Simple and easy to make, flavored with citrus and vanilla, the light texture of Migliaccio has been described as something between a traditional cake and a custard. You might even call this cake “Italian Cheesecake”. Whatever you call it, it is delicious! Although it is traditionally served in Italy during Carnevale celebrations, Migliaccio would also make an excellent alternative or side to the traditional pumpkin pie served at Thanksgiving dinner here in the United States. Whenever you choose to enjoy it, buon appetito!

Semolina Ricotta Cake (Migliaccio)
Serves 6-8

INGREDIENTS

• 1 cup + 1 tablespoon Semolina flour

• 4 ¼ cups whole milk (alternatively use 2 1/4 cups water + 2 cups whole milk)

• 1 ¼ cup sugar

• 1 ½ cups whole milk ricotta cheese

• 4 medium eggs

• 3 tablespoons butter (preferably unsalted)

• 1 orange peel-zest only, no white pith

• 1 lemon peel-zest only, no white pith

• 2 teaspoons vanilla extract

• 3 tablespoons limoncello

• 1 pinch of fine salt 

PREPARATION
Preheat your oven to 355F. 

1. To prepare the Migliaccio, first cook the semolina. Combine milk (or milk and water), salt, and butter in a saucepan, then add the orange and lemon zests and heat, stirring occasionally to melt the butter. Bring to a boil, then remove the orange and lemon zests and pour in the semolina, stirring continuously with a whisk. Lower the heat and simmer for about 4-5 minutes, the time it takes for the mixture to thicken and it begins to separate from the walls of the pan. Transfer to a dish to cool. Once it cools for a few minutes, the semolina will have a slightly rubbery consistency.

2. Strain any extra liquid from the ricotta to make it soft and creamy.

3. Using an electric hand mixer on medium, combine the eggs and sugar in a bowl and whisk the ingredients together until the mixture is pale and smooth.

4. Gradually add the ricotta, vanilla extract, and limoncello followed by the semolina mixture, continuing to mix with the electric mixer. You should get an even mixture that’s well-blended without any lumps.

5. Butter a 9-inch springform or cake pan, line the bottom with parchment paper, then pour in the mixture and level the surface with a spatula. Bake in a conventional oven preheated to 355°F for about 60-65 minutes. The cake is done when only the center of the cake is a bit jiggly or springy when touched and the top lightly browned.

6. Before cutting and serving, allow it to cool in the pan. Once cooled, release it from the springform pan and dust the surface with powdered sugar or top with a fruit sauce to taste. 

Here’s the link for the Blueberry Sauce.
The Migliaccio can be kept in the fridge for 3-4 days. Not suitable for freezing.

https://www.giallozafferano.com/recipes/Migliaccio-semolina-and-ricotta-cake.html https://grancaffegambrinus.com/en/the-migliaccio-sweet-of-the-neapolitan-tradition/