RECIPE: Migliaccio

Cook the semolina:
- Combine milk, water, salt, and butter in a saucepan on the stopvetop.
- Add the orange zest and heat, stirring occasionally to melt the butter.
- Bring to a boil and remove the orange zest.
- Pour in the semolina, stirring continuously with a whisk to avoid lumps.
- Lower the heat and simmer for about 4-5 minutes to thicken the mixture.
- Remove from heat and let cool.
Prepare the cake dough:
- Strain the ricotta to make it soft and creamy.
- Remove the seeds from the vanilla bean.
- Combine the eggs, vanilla seeds, and sugar in a bowl.
- Whisk until the mixture is pale and smooth.
- Add the ricotta, cooled semolina whisking until you get an even mixture without lumps.
- Oil a 9-inch (24-cm) cake pan and line with parchment paper.
- Pour in the mixture and level the surface with a spatula.
Preheat the oven to 390°F.
Bake for 60 minutes; cover with a sheet of foil if the top is well-browned after 40-50 minutes.
Remove from the oven and allow the migliaccio to cool in the pan
Turn it out and dust the surface with powdered sugar to taste.

plantook