INGREDIENTS
- 250 g of semolina;
- 400 g of ricotta;
- 800 ml of milk;
- 50 grams of butter;
- 5 eggs;
- 350 g of sugar;
- 1 and a half tablespoons of limoncello or Strega liqueur;
- A few drops of pure vanilla;
- The zest of a grated lemon;
- The zest of a whole lemon;
- Powdered sugar for dusting
STEP
- In a saucepan, boil the milk, butter and whole lemon zest;
- When it comes to the boil, remove the lemon peel, pour in the semolina and stir continuously until the mixture absorbs all the milk, it should be a very dense, almost hard mixture;
- Sift the ricotta and work it well together with the eggs, sugar, grated lemon zest, vanilla essence and limoncello;
- Combine the semolina mixture with the ricotta mixture to form a creamy mixture (if you see lumps have formed, blend until it becomes nice and smooth;
- Butter and flour a baking pan of about 28-30 cm in diameter;
- Cook at 180 degrees (preheated oven) for 50-60 minutes until golden (like a pudding);
- If you see that it is browning too much after 20 minutes, cover with a sheet of baking paper and finish cooking:
- Once cooked, leave the migliaccio to cool in the oven and then out for a couple of hours, long enough for the dough to dry well;
- Transfer the dessert onto a nice serving plate, sprinkle with icing sugar and serve with a nice cup of coffee or tea… truly amazing!!
NOTE
You can store the migliaccio at room temperature under a glass bell jar, or in the refrigerator in an airtight container, for 2-3 days.
If you want to make migliaccio more delicious, try adding at the last moment some dark chocolate chips, frozen and floured. You can flavor the dough by adding a citrus liqueur or also add raisins, pine nuts, candied fruit.
