La Dolce Vita

Italian culture has always been so fascinating to me—from the art to the architecture, and of course the food. Naples, located on Italy's west coast, is known for its seafood dishes, and as the birthplace of pizza, it is famous for making incredible pies. So when I came across a recipe for migliaccio, I was curious. I had never heard of this dessert for which Naples is also known for. 

Migliaccio is a cheesecake that is prepared with ricotta and semolina. These two ingredients make a world of difference when comparing the texture of this cake with an American cheesecake—migliaccio is much more spongey and moist. This sweet is served during Carnevale, an Italian celebration that is the equivalent to America's Mardi Gras. 

While I wasn't celebrating Mardi Gras or Carnevale when I made this, I did enjoy the challenge of making a new dessert that wasn't the typical chocolate cake or chocolate chip cookies. Perhaps you'll bring the flavors of Italy into your kitchen just as I did!

Enjoy!

Cake recipe by: Manu's Menu “Migliaccio”

Migliaccio
Serves 8-10

Ingredients
2 cups Milk
2 cups Water
3 1/2 tablespoons Butter
1 Lemon Peel
1 pinch Salt
1 2/3 cup Semolina
4 Eggs
1 1/2 cups Granulated Sugar
12 oz. Ricotta
2 teaspoons Vanilla Extract
Powdered Sugar

Directions
1. Preheat oven to 350°F.

2. Combine the milk, water, butter, salt, and lemon peel in a pot and bring to a boil. Then, remove the lemon peel and stir in the semolina. Stir continuously. 

3. Stir for 10 minutes until mixture is smooth and free of lumps. Let cool. 

4. In a large bowl, whisk the eggs and add the sugar. Add the ricotta and vanilla extract and continually whisk. Add the semolina mixture to the ricotta mixture and continue to whisk. 

5. Pour the batter mixture into a 9-inch, greased springform pan. 

6. Bake for 1 hour before removing the cake from the oven. Let cool and remove the cake from the pan. Sprinkle powdered sugar over the cake.

Buon appetito!