Nonna Gilda Castiello Taormina’s Neapolitan Ricotta and Semolina Cake

Name: Nonna Gilda Castiello Taormina’s Neapolitan Ricotta and Semolina Cake (Migliaccio Napoletano)
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 2 cups (475 ml) water; 2 cups (475 ml) whole milk; 3 tablespoons (45 g) unsalted butter, plus more for preparing the pan; 1½ cups (300 g) granulated sugar, divided; Zest of 1 lemon; Pinch salt; 1 cup (170 g) semolina (not semolina flour); 1 cup (170 g) semolina (not semolina flour); all-purpose or 00 flour, for preparing the pan; all-purpose or 00 flour, for preparing the pan; 4 large eggs, at room temperature; 1½ cups (375 g) whole-milk ricotta; 2 teaspoons vanilla extract; ¼ cup (36 g) cubed (small) citron (optional); Confectioners’ sugar, for dusting

Migliaccio Napoletano

Preparation info

Yield:
10 to 12
servings

Difficulty
Easy
Ready in
1 hr 40

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

The cousin to the ricotta cheesecake is the Neapolitan migliaccio that Nonna Gilda prepares every Carnevale, especially on the day before Ash Wednesday. Coarse semolina is cooked in milk and added to ricotta whipped with eggs to make a light, delicious ricotta cake slightly reminiscent of sfogliatella filling. (See the

Ingredients

Europe
Italy
Cake
Vegetarian
Carnevale

Ingredients

Method