Chocolate migliaccio with couscous
Here is a delicious variant of the traditional Neapolitan migliaccio: the chocolate migliaccio with couscous. A very tasty and creamy dessert. The recipe is by our Anna Attanasio, food blogger of Giallo Zafferano.
Ingredients:
- 80 g of Martino organic corn couscous
- 100 g of milk
- 2 medium eggs
- 120 g of granulated sugar
- 1/2 vanilla bean or vanilla extract
- 20 g of unsweetened cocoa powder
- 200 g of cow’s milk ricotta
- grated zest of 1 untreated orange
To decorate:
- powdered sugar
- orange zest
Method:
Pour the corn couscous into a bowl, add a pinch of salt, then add the hot milk, stir, cover, and let it rehydrate for 10 minutes. After the resting time, fluff it with a fork.
Meanwhile, beat the eggs with the sugar, vanilla, and a pinch of fine salt. Add the ricotta, cocoa, grated orange zest, and mix with the sugar and egg mixture, then add the fluffed couscous and stir until you obtain a homogeneous mixture.
Pour the mixture into a greased tart pan with a diameter of 20-22 cm. Level the surface with a spatula and gently tap the pan on a surface to even out the mixture.
Bake in a preheated oven at 180°C with fan or at 200°C static for about 40-45 minutes, perform the toothpick test to check for doneness.
Let it cool, then remove from the mold and sprinkle with powdered sugar (or unsweetened cocoa) and orange zest as desired, and serve.
