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Home Flavours Traditional Recipes Pasta and rice dishes Wheat Flour Migliaccio

Wheat Flour Migliaccio

Migliaccio di grano

 

Difficulty: Medium

Ingredients: 150 g wheat flour, 100 g of breadcrumbs, 80-100 g of grated Pecorino cheese, 1/2 litre of milk, 4 or 5 eggs, 1 tbsp. Of extra-virgin oil, suet (for greasing the baking tin), 1 litre of water, 1 pinch of baking soda and nutmeg, salt and pepper to taste. Serves 4.

Preparation: prepare a mixture by stirring the flour and the cheese into the eggs. Add the milk and a little water. Stir well until the ingredients are blended and add oil, bicarbonate, nutmeg, salt, pepper and the remaining water. Grease the baking tin with suet. Its size must allow you to obtain a liquid mixture 2-cm thick. Put into a pre-heated oven at 150° C and bake for 30-35 minutes, until the mixture thickens: make sure that air bubbles do not form during baking. If this is the case, prick with a fork. The dish is ready when the mixture forms a soft and lightly brown crust, or you may check its consistency with a knife blade: when the blade remains clean, cooking is complete. Cut the “migliaccio” into small squares and serve piping hot.

Suggested white wine Albana secco

 

 

Recipe sent by: Giuliana Saragoni - San Piero in Bagno (FC)

Last modified May 04, 2011

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