Migliaccio, Campanian semolina ricotta cake

Ingredients

• 250 g of fine semolina
• 850 ml of milk
• 150 ml of water
• 80 g of bacon
• 1 vanilla packet
• 6 eggs
• 350 g of sugar
• 400 g of sheep’s ricotta
• The zest of one lemon
• 10 ml of limoncello
• 5 grams of orange blossom water
• 100 g of grapes
• butter for the dish
• powdered sugar

Pour the cold milk and water into a saucepan, then gradually add the semolina while whisking. Add the zest and vanilla, and bring to a boil.

As soon as the mixture thickens, remove the zest and continue cooking until a firm paste forms. Remove from the heat, add the lard, let it melt, and then allow to cool.

Strain the ricotta through a sieve. Whisk the eggs with the sugar, then fold them into the ricotta.

Add the limoncello, orange blossom water, and grapes, then mix with the semolina. Let it rest for at least 15 minutes.

Pour une cuisson uniforme, spread the mixture evenly in a greased baking dish and bake in a preheated oven at 200 °C for approximately 30 minutes.

Let cool in the open oven, then sprinkle with powdered sugar.