The salty pudding or to say in dialect, "to 'Pizza' and Farenella" or migliacciello is a typical Neapolitan recipe linked to Mardi Gras. My grandmother tells me that it is a dish probably born during the period of the war, when food was scarce in the country and they had only flour and a bit 'of livestock. Preparing them along with your sweet pudding this sort of polenta to celebrate Carnival using the corn flour, lard and pork scratching and who was lucky added some zest Parmesan, while achieving substantial dish and above all economic. The modern version of savory pudding also includes the addition of salami and cheese, I put salami, smoked cheese and pecorino cheese and found a rich dish and very tasty, and my grandmother was a blast from the past 🙂 all for today, I leave you the recipe and I wish you a sweet day;)
- Serves 6:
- 175 g of corn meal
- 600 ml of water
- 40 grams of lard
- 80 grams of Neapolitan salami
- 120 grams of smoked cheese
- 40 grams of grated pecorino
How to make savory pudding
In a deep pot often it brings to a boil the water with the lard.
Pour the flour and mix being careful not to form lumps.
Cook for about forty minutes (unless you have the time and patience you buy pre-cooked flour, and at that point on the regulator stated on the packaging cooking)
Cut cheese and sausage, diced
When the polenta is cooked add salt (a little) and pepper
Then add the cheese and salami and half of pecorino
Stir with a wooden spoon
Grease a baking dish with lard and pour the mixture inside. Sprinkle the pudding with cheese and bake at 180 ° C for 40 minutes
Once the surface is beautiful baked au gratin. Let cool salty pudding before serving.