Best Migliaccio Spaghetti Cake Recipes
MIGLIACCIO (SEMOLINA AND RICOTTA CAKE)
Milleccio is a typical dessert of the Neapolitan tradition, linked above all to Carnival, made with semolina. Compact and soft, it is irresistible.
Provided by GialloZafferano
Categories Sweets and desserts
Time 1h20m
Number Of Ingredients 11
Steps:
- To prepare the migliaccio , first cook the semolina. Combine milk, water 1 , salt 2 , and butter 3 in a saucepan,
- then add the orange zest 4 and heat, stirring occasionally to melt the butter. Bring to a boil, then remove the orange zest 5 and pour in the semolina, stirring continuously with a whisk 6 . Lower the heat and simmer for about 4-5 minutes,
- the time it takes for the mixture to thicken 7 . Transfer to a baking dish to cool 8 . Meanwhile, prepare the rest of the mixture: Strain the ricotta to make it soft and creamy 9 , then remove the seeds from the vanilla bean by slicing it lengthwise and scraping out the insides with the tip of a small knife.
- Combine the eggs, vanilla seeds, and sugar 10 in a bowl, then whisk the ingredients together until the mixture is pale and smooth. Now gradually add the ricotta 11 followed by the semolina, continuing to whisk 12 . You should get an even mixture that's well blended without any lumps.
- Oil a 9-inch (24-cm) cake pan, line with parchment paper, then pour in the mixture 13 and level the surface with a spatula 14 . Bake in a conventional oven preheated to 390°F (200°C) for 60 minutes (if the top is well-browned after 40-50 minutes, cover with a sheet of foil and keep cooking). Your migliaccio is ready 15 : Before cutting and serving, allow it to cool in the pan, then turn it out and dust the surface with powdered sugar to taste.
Nutrition Facts : Calories 333 kcal, Carbohydrate 48.6 g, Sugar 33.4 g, Fat 11 g, SaturatedFat 6.14 g, Fiber 0.7 g, Cholesterol 115 g, Sodium 203 g
MIGLIACCIO (SPAGHETTI CAKE)
Steps:
- Boil pasta adding salt in the water. Drain well; add butter and warm milk. Allow the pasta to soak for about ten minutes in the milk and butter. In a separate bowl, mix ricotta with sugar, add eggs a few at a time and mix thoroughly, add the liqueur, cinnamon, citron, vanilla and orange extracts and grated orange and lemon zest. Add the spaghettini to the mixture and coat well. Place in a well-greased, floured 12" or two 8" or 9" pans. Place on cookie sheet in a preheated 350 degree oven for 45 minutes to one hour.
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