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how to make pudding salty

The migliaccio salt is a typical dish of Campania, which he prepares for fat Tuesday. There is also a sweet version, both very popular. This dish taste really intense and delicious, can be served as a single dish, or, if cut into small pieces, could be served for an aperitif and delicious with friends, as a buffet, or as a delicious appetiser, maybe if you are planning a fancy party carnival. If you are curious to taste it so, let’s discover how to make pudding salty:

to prepare a pudding salted for 8 people, you will need:

    the

  • 200 grams of corn flour
  • the

  • , 700 ml water
  • the

  • 60 grams of lard
  • the

  • 100 grams of salami neapolitan
  • the

  • 150 grams of smoked cheese
  • the

  • 60 gr of grated pecorino cheese
  • the

  • salt q. b.
  • the

  • pepper q. b.

Fill a pot to the bottom often with l’ and water, lard and wait for the bubble. Then, pour the flour a little at a time and stir well to avoid lumps. Continue cooking for about 40 minutes ( or alternatively, use the flour pre-cooked, which will take less time). In the meantime, cut the cheese and salami cubes. Once cooked, the polenta, add a little salt and pepper and stir. Then add in the cheeses and the salami and half the cheese and mix well. Spread the lard on a mold from the oven and position all’ within the polenta. Then cover the pudding salted with the rest of the cheese and bake in the oven at 180°C for 50 minutes. Let cool pudding salted before serving.

 

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