Migliaccio salty

Chococcino cake (45 votes)  
 
Préparation: 50 min
Cuisine: 45 min
Total: 1 hour and 35 min

Cooking process

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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
salt
pepper

How to make savory pudding

In a deep pot often it brings to a boil the water with the lard.

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Pour the flour and mix being careful not to form lumps.

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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)

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Cut cheese and sausage, diced

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When the polenta is cooked add salt (a little) and pepper

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Then add the cheese and salami and half of pecorino

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Stir with a wooden spoon

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Grease a baking dish with lard and pour the mixture inside. Sprinkle the pudding with cheese and bake at 180 ° C for 40 minutes

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Once the surface is beautiful baked au gratin. Let cool salty pudding before serving.

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