Migliaccio di semolino (Semolina Pie)
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Migliaccio di semolino (Semolina Pie)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
To cook the semolina:
- 200 g semolina 7 oz
- 700 ml water 3 cups
- salt tiny pinch
To complete the batter:
- 100 g granulated sugar 3-1/2 oz
- 3 egg yolk
- 2 egg white
- lemon grated, zest of one
- vanilla extract a few drops
- 100 ml milk 3-1/2 fl oz
For baking and serving:
- 1-2 Tbs butter to grease the springform pan
- powdered sugar
Optional:
- orange candied, or citron
- raisins soaked in rum
- dark chocolate bits
Instructions
- Bring the water, to which you've added a tiny pinch of salt, to a simmer. Slowly pour in the semolina, whisking all the time in a single direction, as if you were making polenta. Continue simmering over low heat for a few minutes, stirring often to prevent scorching.
- Transfer the cooked semolina to a large mixing bowl and let it cool. Mix in the sugar, egg yolks and whites, lemon zest and vanilla extract, then thin out the batter a bit with the milk.
- Grease a 20mm (8 inch) springform pan with the butter. Then pour in the batter, flattening out the top a bit with a spatula. Bake in a pre-heated 190C/375F oven for 60 minutes or so, until golden brown on top.
- Remove the migliaccio from the oven and let it cool completely. Serve topped with powdered sugar.
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