Semolina Ricotta Cake →

Another classic Italian dish in the tradition of “cucina povera” is Migliaccio, or Semolina Ricotta Cake. Traditionally served around Carnevale (about 40 days before Easter), Migliaccio dates to Medieval times in Naples where it was made with millet bread (pane di miglio) and pork blood. Fast forward a few centuries and millet bread and pork blood have been replaced by easier-to-find (more compatible with the modern palate) semolina flour, eggs, milk, and ricotta cheese. Simple and easy to make, flavored with citrus and vanilla, the light texture of Migliaccio has been described as something between a traditional cake and a custard. You might even call this cake “Italian Cheesecake”. Whatever you call it, it is delicious! Although it is traditionally served in Italy during Carnevale celebrations, Migliaccio would also make an excellent alternative or side to the traditional pumpkin pie served at Thanksgiving dinner here in the United States. Whenever you choose to enjoy it, buon appetito!

Semolina Ricotta Cake (Migliaccio)
Serves 6-8

INGREDIENTS

• 1 cup + 1 tablespoon Semolina flour

• 4 ¼ cups whole milk (alternatively use 2 1/4 cups water + 2 cups whole milk)

• 1 ¼ cup sugar

• 1 ½ cups whole milk ricotta cheese

• 4 medium eggs

• 3 tablespoons butter (preferably unsalted)

• 1 orange peel-zest only, no white pith

• 1 lemon peel-zest only, no white pith

• 2 teaspoons vanilla extract

• 3 tablespoons limoncello

• 1 pinch of fine salt 

PREPARATION
Preheat your oven to 355F. 

1. To prepare the Migliaccio, first cook the semolina. Combine milk (or milk and water), salt, and butter in a saucepan, then add the orange and lemon zests and heat, stirring occasionally to melt the butter. Bring to a boil, then remove the orange and lemon zests and pour in the semolina, stirring continuously with a whisk. Lower the heat and simmer for about 4-5 minutes, the time it takes for the mixture to thicken and it begins to separate from the walls of the pan. Transfer to a dish to cool. Once it cools for a few minutes, the semolina will have a slightly rubbery consistency.

2. Strain any extra liquid from the ricotta to make it soft and creamy.

3. Using an electric hand mixer on medium, combine the eggs and sugar in a bowl and whisk the ingredients together until the mixture is pale and smooth.

4. Gradually add the ricotta, vanilla extract, and limoncello followed by the semolina mixture, continuing to mix with the electric mixer. You should get an even mixture that’s well-blended without any lumps.

5. Butter a 9-inch springform or cake pan, line the bottom with parchment paper, then pour in the mixture and level the surface with a spatula. Bake in a conventional oven preheated to 355°F for about 60-65 minutes. The cake is done when only the center of the cake is a bit jiggly or springy when touched and the top lightly browned.

6. Before cutting and serving, allow it to cool in the pan. Once cooled, release it from the springform pan and dust the surface with powdered sugar or top with a fruit sauce to taste. 

Here’s the link for the Blueberry Sauce.
The Migliaccio can be kept in the fridge for 3-4 days. Not suitable for freezing.

https://www.giallozafferano.com/recipes/Migliaccio-semolina-and-ricotta-cake.html https://grancaffegambrinus.com/en/the-migliaccio-sweet-of-the-neapolitan-tradition/

Orange Panna Cotta with Strawberry Coulis →

The classic Italian dessert Panna Cotta, which means “cooked cream”, originated in the Piedmont region of Italy. This riff on Panna Cotta uses the standard proportions of heavy cream to milk or half-and-half, but I use less sugar and add a small amount of orange flavor to change the flavor profile from “creamy-vanilla” to “creamy-orange-vanilla”. A light strawberry coulis balances the creamy richness of the panna cotta. Gustare!

Orange Panna Cotta with Strawberry Coulis

Serves: 6-8 depending on the size of the ramekins

Ingredients:

• 1/2 cup of freshly squeezed orange juice strained + 1 tablespoon reserved

• 1 tablespoon grated orange zest

• 1 cup heavy cream

• 1 ¼ cup Half-and-Half

• ¼ cup sugar (I used Sugar in the Raw turbinado sugar)

• 2 teaspoons unflavored gelatin

• 1-2 teaspoons vanilla extract

• 1 cup fresh or frozen unsweetened strawberries thawed

• 3 tablespoons of confectioners sugar

• 1-2 tablespoons fresh orange juice to taste

• 1 tablespoon Triple Sec or other orange-flavored liqueur (optional)

Preparation:

For the Panna Cotta:

1. In a small saucepan on the stovetop, reduce ½ cup of orange juice to ¼ cup of juice and cool to room temperature.

2. Sprinkle the gelatin evenly over the cooled orange juice and set aside while the gelatin softens.

3. Using a 2-3 quart saucepan over medium heat, mix the sugar, orange zest, half-and-half, and heavy cream stirring until the sugar dissolves and the mixture just comes to a boil.

4. Remove from heat and strain the mixture to remove the orange zest; add the vanilla.

5. Mix a cup of the cream mixture with the orange juice-gelatin mixture and stir until the gelatin has dissolved and there are no lumps.

6. Add the mixture to the remaining warm cream and stir until fully incorporated. (see Note)

7. Pour the mixture into lightly oiled ramekins and place in a cool place or the fridge.

For the Strawberry Coulis:

1. Combine the reserved orange juice, strawberries, and sugar in a saucepan over medium heat and cook, stirring frequently until the strawberries collapse and are mushy and the ingredients are well mixed.

2. Add the mixture to a blender and puree until smooth.

3. Strain through a fine sieve to remove the seeds from the strawberries. Set aside and refrigerate until ready to serve.

To Serve:

1. Place each ramekin in hot water briefly and use a thin knife to release the custard from the sides of the ramekin and carefully tip the panna cotta out onto a dessert plate.

2. Drizzle over with the strawberry coulis, or spoon the coulis on the plate around the edges of the panna cotta.

Notes:
1. If there are any lumps of undissolved gelatin, strain again to remove the lumps.

2. Store any extra coulis covered in the fridge for up to a week, or pour into an ice-cube tray and freeze covered with plastic wrap for up to a month.

3. Left-over panna cotta in ramekins will keep in the fridge for a day or two.

https://www.greatitalianchefs.com/how-to-cook/how-to-make-panna-cotta