{"id":681,"date":"2023-09-12T19:07:34","date_gmt":"2023-09-12T16:07:34","guid":{"rendered":"http:\/\/www.rezepte-beste.top\/?p=681"},"modified":"2023-09-12T19:07:35","modified_gmt":"2023-09-12T16:07:35","slug":"migliaccio-italian-semolina-ricotta-cake","status":"publish","type":"post","link":"http:\/\/www.rezepte-beste.top\/?p=681","title":{"rendered":"Migliaccio (Italian Semolina Ricotta Cake)"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\" id=\"pf-title\"><\/h1>\n\n\n\n<h1 class=\"wp-block-heading\">Migliaccio: das k\u00f6stliche italienische Dessertrezept f\u00fcr traditionellen Grie\u00df- und Ricottakuchen<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Migliaccio<\/strong>&nbsp;ist ein typischer&nbsp;<strong>Grie\u00df- und Ricottakuchen<\/strong>&nbsp;&nbsp;der&nbsp;<strong>neapolitanischen&nbsp;<\/strong><strong>K\u00fcche&nbsp;<\/strong>&nbsp;und der Region Kampanien in Italien.&nbsp;Das neapolitanische Migliaccio hat einen antiken Ursprung und ist mit der b\u00e4uerlichen Tradition verbunden. Es ist ein klassisches Rezept, das w\u00e4hrend der&nbsp;<strong>Karnevalszeit<\/strong>&nbsp;(Carnevale) serviert wird, zu der auch Mardi Gras geh\u00f6rt.&nbsp;Diese Feiertage nehmen die Fastenzeit vorweg, eine Zeit, in der Katholiken traditionell weniger Fleisch und fetthaltige Speisen essen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The Italian word&nbsp;<em>migliaccio<\/em>&nbsp;<strong>means &#8220;pudding&#8221;<\/strong>&nbsp;in English as it is&nbsp;<strong>creamy<\/strong>&nbsp;and&nbsp;<strong>moist<\/strong>&nbsp;on the inside, but this is actually a cake with a texture halfway between an American cheesecake and a thick pudding.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Migliaccio is made with a few simple ingredients such as\u00a0<strong>semolina\u00a0<\/strong>and<strong>\u00a0ricotta cheese<\/strong>. Together with the\u00a0traditional bomboloni\u00a0and chiacchiere, you can enjoy the Neapolitan migliaccio during the Carnival period.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Originally the basic ingredient was precisely&nbsp;<strong>millet<\/strong>&nbsp;(<em>migilo<\/em>&nbsp;in Italian), the cereal from which the flour with which to prepare this specialty was obtained, hence the name migliaccio. Millet was mixed with sugar and pigs blood, but today it is used&nbsp;<strong>semolina.<\/strong>&nbsp;It is produced by grinding durum wheat semolina, which is then gently cooked with milk and butter, then mixed with eggs, sugar and ricotta cheese.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The addition of&nbsp;<strong>citrus peel<\/strong>&nbsp;will give the migliaccio a&nbsp;<strong>very tasty<\/strong>,<strong>&nbsp;irresistible&nbsp;<\/strong>and<strong>&nbsp;subtle lemon fragrance<\/strong>, which will conquer children and adults alike.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The ingredients used for this dessert are the same that we can find in the filling of the\u00a0curly sfogliatelle; for this reason, in some areas of Campania, the Neapolitan migliaccio is also known as\u00a0<em>sfogliata<\/em>. The mediaeval peasant tradition also included the addition of\u00a0<strong>pig&#8217;s blood<\/strong>, a custom that has been lost over time.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So let\u2019s find out how to make the Neapolitan migliaccio by following our recipe step by step.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tips for making Neapolitan Semolina Ricotta Cake<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">You can also enrich the Neapolitan migliaccio with&nbsp;<strong>candied fruit&nbsp;<\/strong>or raisins.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can flavor the mixture with&nbsp;<strong>cinnamon<\/strong>,&nbsp;<strong>vanilla<\/strong>, a drop of limoncello or orange liqueur, for a very aromatic final result.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For a gluten-free migliaccio, you can use polenta flour.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you prefer a more decisive taste, you can replace the cow&#8217;s milk ricotta cheese with the sheep\u2019s milk ricotta cheese. Anyway, it is important that the ricotta cheese is very fresh and thick.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For a savory migliaccio recipe, leave out sugar.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How to store Neapolitan Migliaccio<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The Neapolitan migliaccio should be stored at room temperature for&nbsp;<strong>one day<\/strong>, or covered with cling film in the refrigerator&nbsp;<strong>for 3-4 days<\/strong>. Freezing is not recommended.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredients<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Milk<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">500 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Water<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">500 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ricotta cheese<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">semolina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Eggs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">40 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Orange zest<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lemon zest<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">orange blossom aroma<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vanillin flavouring<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 sachet (about 16 g)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How to make Migliaccio<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-1.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a saucepan, heat the milk and water.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-2.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the lemon and orange zest, without reaching the boiling point.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-3.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the citrus peel.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-4.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Then add the butter and mix.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-5.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Stir until the butter is melted.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-6.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sprinkle the semolina.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-7.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mix with a hand whisk until the mixture thickens.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-8.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour everything into a baking dish and let it cool.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-9.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Break the eggs into a bowl and add the sugar.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-10.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Whip with electric whisk until the mixture is swollen and foamy.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-11.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the sifted ricotta cheese, the vanillin flavouring&nbsp; and the orange blossom aroma, and continue to mix with the whisk, mixing the ingredients until you have a homogeneous mixture.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-12.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the semolina to the egg mixture and mix everything.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-13.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 13<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Check the consistency, which should be smooth and creamy.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-14.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 14<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mix well.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-15.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 15<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Grease a 26 centimetres diameter pan and line it with a sheet of parchment paper. Pour the mixture into the pan.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-16.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 16<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Level the surface with a spatula. Bake in a preheated oven at 200\u00b0 C (392\u00b0 F) for 1 hour.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-17.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 17<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When the surface is well colored, take the Neapolitan migliaccio out of the oven and let it cool for at least a couple of hours.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio-18.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 18<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Decorate with powdered sugar.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/22\/2022\/02\/migliaccio.jpeg\" alt=\"\"\/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Migliaccio: das k\u00f6stliche italienische Dessertrezept f\u00fcr traditionellen Grie\u00df- und Ricottakuchen Migliaccio&nbsp;ist ein typischer&nbsp;Grie\u00df- und Ricottakuchen&nbsp;&nbsp;der&nbsp;neapolitanischen&nbsp;K\u00fcche&nbsp;&nbsp;und der Region Kampanien in Italien.&nbsp;Das neapolitanische Migliaccio hat einen antiken Ursprung und ist mit der [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":682,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-681","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.0 - 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