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Migliaccio Salato di Carnevale

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on February 12, 2013 | 5:58 pm | 2 Comments

Taking its name, or so it is said, from the type of flour that was once used to make it, Farina di Miglio, Migliaccio exists in many forms throughout Italy.

There are sweet versions and savoury versions, each made according to the traditions of the region.

And here in Napoli, they have their own version of each, a savoury and a sweet, both of which are prepared for Carnivale.

The sweet, Migiaccio Dolce made with semolina, ricotta, vanilla, and lemon is the poor man’s version of Sfogliatealla. The savoury, either a baked or fried polenta.

A slice of migliaccio salato, followed by a slice of migliaccio dolce, by themselves constitutes the ultimate meal! Campania a Tavola.

Ingredients

300 Grams Polenta
150 Grams Sugna (or strutto in Italian) - pork fat/lard
100 Grams Hard Smoked Provolone
100 Grams Romano
100 Grams Ciccioli or Salame Napoletano
100 Grams Grated Parmigiano
Bread Crumbs
Salt and Pepper to taste

  
  

Method

Bring 1 litre of water to a boil in a large pot
Add sugna and mix with a wooden spoon until it is dissolved
Stir in polenta a bit at a time, mixing well after each addition
Add salt to taste (don’t over salt because the cheeses are salty)
Cook and stir constantly over low flame, until all of the water is absorbed, about 15 minutes
Set aside to cool
Meanwhile, dice the ciccioli/salame and the Provolone and Romano cheeses
When polenta is completely cooled, stir in the ciccioli, Provolone, Romano, and grated Parmigiano
Mix well with your hands
Turn into a greased baking dish, a bit at a time, tamping the mixture down after each addition
Top with bread crumbs
Bake at 180° C or 35o° F for about 45 minutes until the top is golden brown
You can also form the mixture into hamburger shaped discs, dredge in breadcrumbs and fry until golden brown

Buon Appetito!

 

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A native Neapolitan, Giuseppe Topo is a hairstylist and one of the owners of Noi Salon, Naples only English-speaking salon. A passionate cook, when he's not styling hair Giuseppe can be found in the kitchen cooking up one of his favorite Neapolitan dishes, which he proudly features on his regular series for Napoli Unplugged, Cooking with Giuseppe.
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2 reviews

  1. Frank @Memorie di Angelina, February 19, 2013 5:04 am - Migliaccio Salato di Carnevale

    Sorry I saw this too late for Carnevale, but I’ll need to bookmark this for next year. Sounds scrumptious!

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      Bonnie, February 23, 2013 6:59 pm - Migliaccio Salato di Carnevale

      You so have to try it Frank – I know you will love it!

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  2. madeleine lafrano, March 2, 2014 2:03 pm - Migliaccio Salato di Carnevale

    Thanks so much for this recipe-my grandmother was from Moiano near Sorrento and she would make this dish right before Lent.She put slices of sausage and pasta pieces(I’m not sure of the name)-curly edge long spaghetti,I think grated provolone .I thought I was crazy because we called the dish in English –mul-YACH-a terrible pronunciation.I will make the dish to keep our Neopolitan tradition and memories of my Nonna.

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      Bonnie Alberts, March 3, 2014 7:38 am - Migliaccio Salato di Carnevale

      Thank you and enjoy!!!

         -   Reply

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