In Italy, from February to March, Carnival is held - a holiday before Lent. Migliaccio is a traditional carnival dessert. Neapolitan manna is prepared on the basis of semolina porridge, it turns out very tenderly, it tastes more like pudding.
It is necessary
- - 750 ml of milk;
- - 500 g ricotta;
- - 400 g of sugar;
- - 250 g semolina;
- - 250 ml of water;
- - 100 g of candied fruits;
- - 50 g butter;
- - 8 eggs;
- - 1 tbsp. a spoonful of limoncello liqueur;
- - a pinch of ground cinnamon and salt.
Instructions
Step 1
Boil porridge from water, milk and semolina. It is better to dissolve cereals in cold liquid - then no lumps form. Bring the porridge to a boil, stirring constantly, boil for several minutes, remove from heat, cool under the lid - this is required so that a crust does not form on the surface of the porridge.
Step 2
If you plan to take cottage cheese together with ricotta, then it is better to take not dry and non-acidic cottage cheese, be sure to wipe it through a sieve!
Step 3
Beat eggs with a whisk along with sugar, add lemon liqueur, cinnamon, salt. Mix with butter and ricotta, stir well. If the semolina has already cooled down, then send it to the prepared mixture, stir.
Step 4
Chop candied fruits finely, candied citrus fruits work very well, but you can use any to your liking. Add them to the resulting manna-curd dough.
Step 5
Cover the baking dish with paper, which cover with butter. Bake the Neapolitan manna for 40-60 minutes at 180 degrees. The top of the manna should become golden, ruddy.
Step 6
This pudding cake can be served hot, warm or chilled. You can sprinkle the top with powdered sugar, but this is not necessary.
