Migliaccio Salato (Savory Semolina Cake)
Category: Appetizers
Servings: 10
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 1 liter |
| Semolina | 250 g |
| Ricotta cheese (cow’s milk) | 400 g |
| Eggs | 220 g |
| Whole milk | 250 g |
| Lard | 50 g |
| Parmigiano Reggiano DOP | 30 g |
| Pecorino Romano cheese | 30 g |
| Napoletano salami | 125 g |
| Smoked scamorza cheese | 125 g |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions:
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Prepare the Base: Begin by pouring 1 liter of water into a steel pot. Add a pinch of fine salt and mix using a spoon or whisk to help dissolve the lard. Once the water begins to heat, lower the flame slightly.
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Add Semolina: Gradually sprinkle in the semolina while continuously stirring with a whisk. Continue to stir for a couple of minutes until the mixture thickens, but not too much. The goal is to achieve a soft, thick consistency without it becoming overly stiff.
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Cool the Mixture: Once the semolina mixture has reached the desired consistency, remove the pot from the heat and transfer the mixture to a bowl. Cover the bowl with plastic wrap and set aside to cool slightly.
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Prepare the Cheeses and Salami: While the semolina cools, cut the smoked scamorza cheese and Napoletano salami into small 1 cm cubes. Then, sift the ricotta cheese into a large bowl to remove any lumps. Add the Pecorino Romano and mix together.
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Combine Ingredients: Once the semolina has cooled slightly, begin adding it to the ricotta mixture one spoonful at a time. Use a hand whisk to blend the semolina into the ricotta, adding a bit of milk at a time if needed to loosen the mixture and ensure it becomes smooth and creamy.
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Add Cheese and Salami: After all the semolina has been incorporated and the mixture is smooth, fold in the cubed scamorza cheese and salami. Season with salt and pepper to taste.
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Prepare the Baking Pan: Grease a 28 cm round baking dish with butter (or lard, if you prefer), then dust it lightly with semolina flour or cornmeal. This will help the migliaccio come out easily once it’s baked.
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Bake: Pour the mixture into the prepared baking dish. Bake in a preheated oven at 180°C (350°F) for about 60 minutes. After this time, cover the dish with aluminum foil and continue baking for another 45 minutes. The total cooking time will be approximately 1 hour and 45 minutes.
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Cool and Serve: Once cooked, allow the migliaccio salato to cool slightly in the pan before turning it out onto a serving platter. Let it cool completely or enjoy it warm. Serve as a savory appetizer or a hearty snack.
This savory semolina cake, Migliaccio Salato, is a delicious and filling Italian appetizer perfect for any occasion. With its creamy ricotta base and rich, flavorful cheeses and salami, it promises a delightful experience for the taste buds. Its crispy crust and soft interior make it a wonderful dish to share with friends and family. Enjoy this traditional dish and bring a piece of Italy to your table!
