Salty Migliaccio recipe of 05-02-2016 [Updated on 20-06-2017]
The salty mile or to say it in dialect, "to 'Pizza' and Farenella" or again migliacciello is a typical Neapolitan recipe linked to Shrove Tuesday. My grandmother tells me that it is a dish probably born during the war period, when food was scarce and they only had flour and some livestock in the countryside. They then prepared together with the sweet migliaccio this sort of polenta to celebrate Carnival using corn flour, lard and cicoli and those who were lucky added some parmesan rind, so as to obtain a substantial and above all economical dish. The modern version of the salty mile also includes the addition of salami and cheeses, I put salami, scamorza and pecorino cheese and it turned out to be a rich and very tasty dish and for my grandmother it was a dip in the past :) That's all for today, I leave you to the recipe and you wish you a sweet day;)
How to make salty miles
In a thick-bottomed saucepan, bring the water to the boil with the lard.
Pour in the flour and mix, being careful not to form lumps.
Cook for about forty minutes (if you do not have time and patience, buy the pre-cooked flour, and at that point adjust to the cooking shown on the package)
cut the cheese and salami into cubes
When the polenta is cooked, add salt (a little) and pepper
Then add the cheeses and salami and half of the pecorino
Stir with a wooden spoon
Grease an ovenproof dish with lard and pour the mixture inside. Sprinkle the miles with pecorino and bake at 180 ° C for 40 minutes
Once the surface is nice, remove from the oven. Let the salty mile cool before serving.