{"id":11727,"date":"2014-03-27T15:12:28","date_gmt":"2014-03-27T14:12:28","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=11727"},"modified":"2014-03-27T15:20:20","modified_gmt":"2014-03-27T14:20:20","slug":"ricette-cucina-napoletana-migliaccio-napoletano","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ricette-cucina-napoletana-migliaccio-napoletano\/","title":{"rendered":"Since 1700 with devotion. The Neapolitan Migliaccio"},"content":{"rendered":"<p><strong>Recipes of traditional Neapolitan cuisine.<\/strong><\/p>\n<p>The Migliaccio , its name recalls the echoes of the eighteenth century and a sweet love ( by the people) and hated ( by the clergy ): it was a mixture of millet and glazed pork blood . The Carnival before Lent, the period of fasting and penance , and then &#8230; this cake turned.<\/p>\n<p>It was certainly in a quiet monastery that the ability of angelic hands turned the pudding in a sweet and slightly sweet , more suitable to the period of Carnival : the semolina cooked in milk and flavored with orange flower water was the prelude to the most famous sfogliatelle.<\/p>\n<p>The secret\u00a0 of this very delicate cake is in the dosage of aromas, which should not be too intrusive, and in the slow and sweet cooker.<\/p>\n<p><strong>Ingredients for two molds of 24 cm . in diameter ( 12 people)<\/strong> : 10 whole eggs, 250 g of semolina, ricotta 500 g , 500 g of granulated sugar, a pinch of salt , 1,500 ml of whole milk , 1 tablespoon of liqueur Strega , 4 drops of extract Neroly , a pinch of vanilla powder.<\/p>\n<p><strong>Making of recipe.<\/strong><\/p>\n<p>Bring the milk almost to a boil , add salt and pour in the semolina , cook , stirring constantly , and let cool completely.<\/p>\n<p>In the meantime, work well the ricotta with the sugar and add a little at a time, lightly beaten eggs . At this point, add the semolina to the ricotta mixture and mix well. Finally, the liqueur , vanilla and Neroly . Pour into the mold previously buttered and floured , and bake at 150 degrees for about an hour.<\/p>\n<p>Turn out , let cool and sprinkle with powdered sugar.<\/p>\n<p>Source: <a href=\"http:\/\/www.brigatadicucina.it\">www.brigatadicucina.it<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Recipes of traditional Neapolitan cuisine. The Migliaccio , its name recalls the echoes of the eighteenth century and a sweet love ( by the people) and hated ( by the clergy ): it was a mixture of millet and glazed pork blood . The Carnival before Lent, the period of fasting and penance , and [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":11728,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[1934],"class_list":["post-11727","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-migliaccio-napoletano"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Dal 1700 con devozione. Il Migliaccio napoletanoSince 1700 with devotion. 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