Recipes
Migliaccio without ricotta
Let's revisit a classic Carnival dessert to create another equally delicious one. Here is the recipe for miles without ricotta.
Region you go, Carnival dessert you find. The Campania region is undoubtedly the one that churns out the most particular and we have already learned to know many of them. Today it's the turn of the milleccio without ricotta, a variant of the classic semolina-based recipe.
The preparation follows theoriginal one except for the absence of ricotta. This makes it easier to adapt the dessert to any intolerances by simply using lactose-free milk and butter (green light also available for the vegetable counterparts). The result is a slightly less moist but still extremely fragrant dessert.
Preparation
How to prepare the milleccio recipe without ricotta
First, pour the milk and butter into a saucepan. Add the vanilla (or the seeds of a vanilla bean), the grated lemon zest and a pinch of salt . and sugar . Mix and transfer to the heat.
As soon as the milk begins to come close to boiling, mix with a whisk and pour in the semolina , taking care that no lumps form.
Let it cook for 5-10 minutes , until it thickens, then turn off and leave to cool.
Add the eggs one at a time then pour the mixture into a 24cm diameter baking tray lined with baking paper.
Cook at 180°C for 35-40 minutes , testing with a toothpick before removing from the oven: if inserted into the center of the cake it must come out completely dry.
Once the milleccio without ricotta has completely cooled (at least 2 hours) you can serve it by decorating the surface with a sprinkling of icing sugar .
Preparing Carnival milleccio is really simple and the absence of ricotta certainly won't make it less fragrant. Here is a video recipe similar to ours so you don't miss a single step (with our doses you will get a perfect consistency).
However, if you need to omit the eggs too, then we recommend you try our vegan miles : it is creamy and fragrant like the original.
Conservation
Migliaccio without ricotta is kept under a baking tray for 3-4 days.
Read also
Salty millet
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