... a Neapolitan cake with ricotta and semolino traditionally prepared at the end of Carnival, usually on the occasion of "Martedì Grasso (Fat Tuesday). This is probably the least caloric Italian carnival tidbit of the kind ever heard:) And this really tasty! If someone like this one bit podlaskie semolina cake with , it will not be disappointed, and the Neapolitan baked - it's the same atmosphere, though the rules are derived from two parts of Europe:) I found inspiration on blogs Ideas ricetta and L'Antro dell'Alchimista , my recipe was created as a result of the intersection of these two provisions. I recommend!
Ingredients:
° 350 g fresh ricotta (the better the cheese, the tastier cake)
· 150 g semolino (you can substitute semolina)
• 100 g sugar (you can add more, depends on preference)
· 400 ml of milk
• 3 eggs
• 1 teaspoon butter
· wiped rind of 1 lemon
· wiped rind of 1 orange
· juice of 1 orange
• 1 glass of Marsala wine
· pinch of salt
semolino mix with milk, add the finely chopped lemon zest, and orange. Cook on low heat, stirring constantly. When it thickens, add a knob of butter, wait until it has dissolved, stir, remove from heat to cool. Rozrobić ricotta with eggs, sugar and a pinch of salt, add the cooled down semolino, marsala, and a glass of orange juice and mix (you can use a mixer). Ready to translate the mass a greased and floured mold (I use zawyczaj round shape with a diameter of 20 cm, although recently baked in five small ceramic cups ...) and insert a pre-heated Oven. Bake at 170 ° C, until dough is browned (in my oven, the average time baking this cake is a 40-45 min.). After cooling, the cake can be sprinkled with powdered sugar. But not everyone waiting for the cooling of the cake, I know those who prefer Migliaccio still warm:)
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