Migliaccio Salato di Carnevale
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.
| source |
Napoli Unplugged
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| categories |
appetizer, bread, cake, holiday, main dish, side dish, italian
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| yield |
Serves 8
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| total time |
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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
INSTRUCTIONS
1. Bring 1 litre of water to a boil in a large pot
2. Add sugna and mix with a wooden spoon until it is dissolved
3. Stir in polenta a bit at a time, mixing well after each addition
4. Add salt to taste (don't over salt because the cheeses are salty)
5. Cook and stir constantly over low flame, until all of the water is absorbed, about 15 minutes
6. Set aside to cool
7. Meanwhile, dice the ciccioli/salame and the Provolone and Romano cheeses
8. When polenta is completely cooled, stir in the ciccioli, Provolone, Romano, and grated Parmigiano
9. Mix well with your hands
10. Turn into a greased baking dish, a bit at a time, tamping the mixture down after each addition
11. Top with bread crumbs
12. Bake at 180°F C or 35o°F F for about 45 minutes until the top is golden brown
13. You can also form the mixture into hamburger shaped discs, dredge in breadcrumbs and fry until golden brown
