Savory migliaccio: the original Neapolitan recipe with tips and tricks
He thousand saltyAlso known as “at ‘Pizza’ and Farenella”, is the rustic version of sweet neapolitan mileccioa typical Neapolitan recipe based on semolina (or cornmeal), lard, deli e cheeses.
With a consistency close to that of polenta, it is traditionally prepared and served Carnivalas well as other typical recipes for this fun and colorful party, such as To chatterthem lady and the bloody.
It’s a very old recipe, with its roots in times of war, when the cheapest and easiest ingredient to find was wheat. The is not it? Neapolitansin fact, they prepared this rustic with wheat semolina and lard and they also stuffed it with pork cicoli (the “Neapolitan Greaves“) and parmesan crusts.
Particularly tasty, the salty mileage is enriched with salami in pieces, try it Soft and pecorino grated, for a soft and stringy final result, which will conquer young and old.
For best results, it is important that the ricotta be very dry: we advise you to let it drain for a few hours in the refrigerator, so that it loses some of its whey.
If your mouth is already watering, know that the recipe is really easy, practically the same as its sweet version and very similar to that of polenta, both for the preparation of the semolina and for the double cooking, first in the pan and then in the oven for the final gratin. Once ready, you can enjoy it as antipasti for a dinner, an aperitif with friends, or even for a lunch break at the office or in the park, possibly accompanied by a fresh salad.
Discover the original recipe and the salty mileage step by step, and also learn how to prepare them dirty talk and some salted chestnuts.
Ingredients
well-drained cow’s milk ricotta
For the preparation of millet, you can use the corn flour instead of semolina or a mixture of the two. If you choose to use the former, however, make sure it’s thin, like foil. However, if you have uncooked semolina flour, cooking the semolina will take about 20 minutes. If you prefer, you can replace the lard with the donkey.
How to prepare salted millet
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Step 1
To do the salty mileage, start by preparing the semolina. Take a large saucepan and pour the water into it. Add salt 1 and wait for the water to boil. As soon as the water reaches boiling temperature and the first bubbles begin to appear on the surface, pour the semolina into it 2. Lower the heat and cook the semolina, stirring constantly with a hand whisk, to avoid lumps forming: you should obtain a thick, but creamy and homogeneous mixture. 3.
To do the salty mileage, start by preparing the semolina. Take a large saucepan and pour the water into it. Add salt 1 and wait for the water to boil. As soon as the water reaches boiling temperature and the first bubbles begin to appear on the surface, pour the semolina into it 2. Lower the heat and cook the semolina, stirring constantly with a hand whisk, to avoid lumps forming: you should obtain a thick, but creamy and homogeneous mixture. 3.
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Step 4
Transfer the semolina to a bowl 4 and let cool. Add lard 5 and add it to the semolina. Also add the well-drained ricotta 6 and mix well.
Transfer the semolina to a bowl 4 and let cool. Add lard 5 and add it to the semolina. Also add the well-drained ricotta 6 and mix well.
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Step 7
Cut the provolone into cubes and add it to the mixture 7. Also add the salami, again cut into cubes 8 and grated pecorino 9.
Cut the provolone into cubes and add it to the mixture 7. Also add the salami, again cut into cubes 8 and grated pecorino 9.
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Step 10
Mix the mixture well ten and add the eggs, already lightly beaten in a small bowl: you should obtain a smooth and creamy mixture, not too liquid 11. At this stage, preheat the oven to 180°C and grease a 22 cm round mold with lard, then sprinkle it with semolina so that the rustic cake comes out easily. 12.
Mix the mixture well ten and add the eggs, already lightly beaten in a small bowl: you should obtain a smooth and creamy mixture, not too liquid 11. At this stage, preheat the oven to 180°C and grease a 22 cm round mold with lard, then sprinkle it with semolina so that the rustic cake comes out easily. 12.
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Step 13
Pour the salted millet mixture into the pan, sprinkle the surface with more semolina 13 and bake in a static oven preheated to 180°C for about 50 minutes. If the surface begins to darken before the indicated time, cover the pan with aluminum foil. Once the cooking time has elapsed, take the salted millet out of the oven and let it cool for at least 30 minutes. 14. Salty Mileage is ready to be sliced and served 15. Prepare this rustic cake in advance, even better the day before serving it: the rest will make it even more irresistible.
Pour the salted millet mixture into the pan, sprinkle the surface with more semolina 13 and bake in a static oven preheated to 180°C for about 50 minutes. If the surface begins to darken before the indicated time, cover the pan with aluminum foil. Once the cooking time has elapsed, take the salted millet out of the oven and let it cool for at least 30 minutes. 14. Salty Mileage is ready to be sliced and served 15. Prepare this rustic cake in advance, even better the day before serving it: the rest will make it even more irresistible.
Advice
The mixture of salted millet goes well with different types of cheeses and charcuterie. For this reason, you can use the prosciuttothe pancettathe fried sausagethe bologna diced or lo grain instead of salami; you can replace the sweet provola with provolone, fontina, gruyère, white or smoked scamorza, or add vegetables. For a sweeter and slightly tart taste, you can choose one goat cheese ricotta oh sheep.
To obtain a softer dough, you can replace the semolina cooking water with an equal amount of latte.
storage
Salty mileage can be stored in the refrigerator, covered with transparent film, to 1-2 days at most. We do not recommend freezing it.
