Savory Migliaccio
- Energy Kcal 347
- Carbohydrates g 22.4
- of which sugars g 3.5
- Protein g 18.3
- Fats g 20.5
- of which saturated fat g 10.04
- Fiber g 0.9
- Cholesterol mg 138
- Sodium mg 566
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 1 h 45 min
- Serving: 10
- Cost: Average
PRESENTATION
Savory migliaccio is a super tasty twist on a classic Carnevale treat from Naples. Folks there really, really love mixing tradition with a bit of fun for the festival. Usually, you'd find a sweet, almost moist polenta-based cake called migliaccio at Carnival time, alongside goodies like zeppole, castagnole and chiacchiere. But this Neapolitan savory cake takes the lively spirit of those celebrations and turns it into something unexpected—an appetizer that's both tender and a bit golden on top. The base is still semolina, just like the dessert version, but now it mixes in cheese and cured meats. Really good stuff. It's kinda like a rustic pie that feels at home in any spread from the Campania region. And the taste? I gotta say, it gets people talking—especially when they expect something sweet and get a punch of cheesy, savory goodness instead. So fun.
In Southern Italy, especially during Carnival, people really like to play around with food traditions. And here's the thing: an Italian semolina pie like this one shows off that playful side. Families around the Amalfi Coast often add their own twists—sometimes spicy salami or extra herbs for a surprise. Unlike the usual semolina and ricotta cake for dessert, this version stands out. I mean, it's perfect for anyone who loves savory Italian baking but wants something with a little story behind it. Serve it up while it's still a bit warm and crispy at the edges, and you know what? You'll see even the skeptics go back for seconds.
With its deep roots in traditional Italian recipes and its nod to the fun-loving atmosphere of Carnival, savory migliaccio brings everyone together at the table. Whether you're sharing it as a starter or want to add a little Campanian flair to your party, this tangy, cheesy pie makes the holiday feel extra special. It's really, truly a taste of regional Italian specialties that keeps the spirit of Carnevale going strong, offering a true feast for the senses. Cannot go wrong.
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- INGREDIENTS
- Ingredients for a 28 cm pan
- Water 4 ¼ cups (1 l)
- Semolina 1 ½ cup (250 g)
- Cow's milk ricotta cheese 1.67 cups (400 g)
- Eggs 7.8 oz (220 g) - (about 4 medium)
- Whole milk 1 cup (250 g)
- Lard 1.8 oz (50 g)
- Parmigiano Reggiano PDO cheese 1.1 oz (30 g)
- Pecorino Romano PDO cheese 1 oz (30 g)
- Neapolitan salami 4.5 oz (125 g)
- Smoked scamorza cheese 4.5 oz (125 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Savory Migliaccio
To prepare the savory migliaccio, start by pouring the water into a steel pot 1. Then add salt 2 and lard and let it come close to boiling 3. Stir with a spoon or whisk to help the lard melt.
Lower the heat slightly and gradually add the semolina while continuing to stir with a whisk 4. Let it cook over low heat for 2 minutes. The mixture should be thickened but not too much 5. Then pour into a bowl, cover with plastic wrap, and set aside to cool slightly 6.
Meanwhile, cut the cheese into 1 cm (about 0.39 inches) cubes (we used scamorza) 7 and the salami, previously peeled, into pieces about half a cm (about 0.2 inches) 8. Sift the ricotta in a large bowl 9
remove the sieve 10 and then add the eggs 11, grated Pecorino 12, and Parmesan.
Salt and pepper 13 and start the beaters to create the mixture 14. Gradually, with the beaters still running, add the semolina a spoonful at a time 15
softening, if necessary, with milk poured slowly 16. You should obtain a soft and creamy mixture. Turn off the beaters and add the diced cheese and salami 17. Finally, mix to incorporate everything 18.
Pour the mixture into a pre-greased 28 cm (11 inches) pan (you can use lard if you prefer) and dusted with semolina (or corn flour) 19; level the surface carefully 20. Bake in a static oven, preheated, at 350°F for about 60 minutes, then cover with foil and continue cooking for an additional 45 minutes: in total, it should bake for 105 minutes. Once done, let the savory migliaccio cool slightly before unmolding and enjoying it 21.