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Migliaccio di semolino (Semolina Pie)

Ingredients

To cook the semolina:

  • 200 g 7 oz semolina
  • 700 ml 3 cups water
  • A tiny pinch of salt

To complete the batter: 

  • 100 g 3-1/2 oz granulated sugar
  • 3 egg yolks
  • 2 egg whites
  • Zest of one lemon grated
  • A few drops of vanilla extract
  • 100 ml 3-1/2 fl oz milk

For baking and serving:

  • 1-2 Tbs butter to grease the springform pan
  • Powdered sugar

Optional:

  • Candied orange or citron
  • Raisins soaked in rum
  • Dark chocolate bits

Instructions

  • Bring the water, to which you've added a tiny pinch of salt, to a simmer. Slowly pour in the semolina, whisking all the time in a single direction, as if you were making polenta. Continue simmering over low heat for a few minutes, stirring often to prevent scorching.
  • Transfer the cooked semolina to a large mixing bowl and let it cool. Mix in the sugar, egg yolks and whites, lemon zest and vanilla extract, then thin out the batter a bit with the milk.
  • Grease a 20mm (8 inch) springform pan with the butter. Then pour in the batter, flattening out the top a bit with a spatula. Bake in a pre-heated 190C/375F oven for 60 minutes or so, until golden brown on top.
  • Remove the migliaccio from the oven and let it cool completely. Serve topped with powdered sugar.