Migliaccio (Campana cake)

Ingredients

• 250 g of semolina
• 850 ml of milk
• 150 ml of water
• 80 g of butter
• 1 vanilla sachet
• 6 eggs
• 350 g of sugar
• 400 g of sheep’s ricotta
• The grated skin of a lemon
• 10 ml of limoncello
• 5 grams of orange blossom petals
• 100 g of grapes

In a saucepan, combine the milk and semolina, stirring constantly with a whisk. Add the grated lemon zest and the vanilla packet, then bring to a boil. Once the mixture begins to thicken, remove the lemon zest and continue cooking until it reaches a firm consistency. Remove from heat and stir in the butter, allowing it to melt completely. Let cool.

Mash the ricotta, whisk the eggs with the sugar, then pour them into the ricotta, mixing well. Add the limoncello, orange blossom petals, and grapes, mix carefully, then incorporate into the semolina mixture. Mix well and let it rest for at least 15 minutes.

Grease a baking dish, pour in the mixture evenly, and bake at 200 degrees for about 30 minutes.

Let the baked goods cool in the oven with the door open, then sprinkle with powdered sugar and serve.