Migliaccio is an ancient winter dessert, now rarely made, whose main ingredient was once pig’s blood. It was usually prepared by farming families in the months of December and January, during the traditional pig slaughtering period.
Today, the dessert is still prepared in winter but without the use of blood; it takes the form of a sweet tart, with a filling similar to a dark, dense pudding.
Ingredients and Preparation
For the shortcrust pastry:
-
- 150 g sugar
- 300 g flour
- 3 eggs
- zest of ½ lemon
For the filling:
-
- 1 liter milk
- 300 g sugar
- 100 g candied fruit, diced
- 70 g peeled almonds, chopped
- 50 g chocolate, in pieces
- 1 egg
- zest of 1 lemon
- zest of ½ orange
- 1 glass saba (cooked grape must)
- grated nutmeg
In a saucepan, heat the milk with the sugar, grated orange zest (or lemon), almonds, chocolate pieces, 100 g diced candied fruit, a little grated nutmeg, one whole egg, and a glass of saba. Boil for a few minutes, stirring continuously, then remove from the heat.
Meanwhile, prepare the shortcrust pastry with flour, eggs, sugar, and the grated zest of half a lemon.
Line a buttered baking pan with the pastry and pour in the filling. Sprinkle with sugar and bake at a moderate temperature for about 2 hours.
