Recipe of the salted jellyfish | Cooking in the Neapolitan style

Recipe of the Neapolitan miles

The recipe for salty miles, when taste and innovation go hand in hand.

In this appointment in the column, the milleccio turns into its delicious salty version stuffed with salami and scamorza, how can you resist it?

Tradition and innovation fuse together if we say the two words "Migliaccio salato". In another article, we have already published the classic recipe saw the classic mile as the protagonist, prepared in the Neapolitan cuisine in the period between Carnival and Easter.

This sweet can bring aroma and sweetness throughout the house, but today we would like to propose it in a creative and innovative variant that sees it, this time, filled with delicious Neapolitan salami and scamorza.

Ingredients

  • 250 gr semolina
  • 50 gr lard
  • 125 gr smoked smoked cheese
  • 50 gr Neapolitan salami
  • 4 eggs
  • 250 ml fresh whole milk
  • 400 gr ricotta vaccine
  • 30 gr grated parmesan cheese
  • 30 gr grated Roman pecorino cheese
  • salt and pepper to taste

We prepare the salty miles

In a fairly large pot you will need to put in heat a liter of water with a pinch of salt. Unite it lard and melt well before pouring the semolina in rain, then let it cook on a low flame, stirring with a whisk. After two minutes of cooking pour into the mixture la cow's milk ricotta and eggs mixing everything well, adding even the warmed milk slowly.

We condense and bake

Season with the grated cheeses the salted miles and then enrich it further with the Neapolitan salami cut into small pieces and the smoked scamorza also chopped. Season with salt and pepper in abundance. Laying the miles in a well-buttered baking sheet bake at 180 ° for 1 now covered with aluminum foil and other 45 minutes without it. Let cool and serve.

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Written by Fabiana Bianchi
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