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Migliaccio di grano

Migliaccio di grano

Description

 
Description

The word migliaccio indicates different types of dishes depending on the area of Italy you are talking about. The name itself, however, derives from millet, as this was the flour originally used to make a variety of sweet or savoury dishes, though this has now been replaced by flour obtained from durum wheat or maize.
This particular wheat pudding is a "rich" dish made from a mixture of flour, water, eggs, pecorino cheese and milk, cooked in a baking-tin and nowadays served with a sprinkling of aged "formaggio di fossa" or pit-cheese.


Description

 
Ingredients

Ingredients for 4 people: 150 g of wheat flour, 100 g of bread crumbs, 80-100 g of grated pecorino cheese, half a litre of milk, 4 or 5 eggs, 1 tablespoon of extra virgin olive oil, lard to grease the pan, 1 litre of water, 1 pinch of baking soda and nutmeg, salt and pepper to taste.

Preparation

Prepare the mixture by whisking together the flour, cheese and eggs. Add the milk together with a little water. Stir well to blend the ingredients, then add the oil, baking soda, nutmeg, salt, pepper and the rest of the water.
Prepare a baking sheet that is large enough to contain the mixture in a layer roughly 2 cm thick, and grease with the lard. Place in a preheated oven at 150° C and bake for about 30-35 minutes, until the mixture has set; while it is cooking check that no bubbles are formed and pierce any that appear with a fork.
The dish is ready when a lightly burnt crust has formed; you can test the consistency by piercing with the blade of a knife that should come out clean.
Cut the pudding into squares and place on a serving platter, and then grate a little mature cheese on top. Serve hot.


 


 
gio, 15 giu 2017 15:48:29 +0000