Salted Migliaccio
Presentation
Have you ever wanted to discover a secret of Italian cuisine that's different from the usual pizza? Let me introduce you to Migliaccio Salato. It's a rustic gem of Neapolitan tradition, characterized by a unique texture: a velvety semolina and ricotta dough that transforms into a golden, fluffy cake. It's a surprising, simple dish, perfect if you're looking for something new that tastes like home. Are you ready to dazzle your senses with this delight?
Ingredients:
- 500g water
- 125g semolina
- 200g ricotta
- 2 eggs
- 25g lard or butter
- 40g Parmesan
- 120g stringy cheese (Asiago)
- 150g cured meats (cooked ham)
- milk to taste
- pepper to taste
- salt to taste
- lard or butter to taste
- semolina to taste
Preparation:
1 Add the lard to the salted water and bring to a boil in a saucepan. 2 Then, slowly add the semolina, stirring vigorously with a whisk. 3 After a couple of minutes, transfer the semolina polenta to a bowl, cover with plastic wrap, and let cool.
4 Meanwhile, sift the ricotta into a bowl, 5 add the Parmesan, eggs, salt, and pepper, and begin to blend the mixture with an electric mixer. Once the mixture is smooth, 6 also incorporate the semolina polenta, one spoonful at a time.
7 Finally, add the prosciutto and Asiago cheese, cut into half-centimeter cubes, mix, and 8 distribute the mixture into a 20-centimeter diameter round mold greased with lard and lined with semolina. 9 Bake in a preheated static oven at 180°C for 100 minutes, making sure to cover the migliaccio with a sheet of foil once the surface is golden brown.
Advise
- Use your imagination : the original Neapolitan version usually uses smoked scamorza and Neapolitan salami, but you can go wild and enrich it however you like. You can also replace the water with milk, use your favorite type of ricotta, or even use fine corn flour instead of semolina. The only limit is your imagination!
- Storage : you can keep it in the refrigerator wrapped in cling film for 2-3 days or even freeze it in the freezer.
- End of cooking : when a nice, even crust forms on the surface in the oven, finish cooking by covering it with a sheet of foil.
- Wait : before consuming the migliaccio, let it cool for at least 15-20 minutes.
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