Eating in Romagna is a five senses adventure! You can understand this region by moving slowly from towns, boroughs, little villages, sure you will always eat something different and unique, only cooked in that place, telling a special history. Migliaccio is one of these. My experience was really a delicious one, I had the luck to meet Rosita of Il Pentagono Restaurant at Le Balze and she is one of the most talented chefs I ever met! By the way thanks to Leo and all the crew of Fumaiolo Sentieri for giving me this advise!
The recipe of Rosita is secret, but I found this one on Emilia Romagna website. Here it is.
Ingredients: 150 g wheat flour, 100 g of bread crumbs, 80-100 g of grated pecorino cheese, half a liter of milk, 4 or 5 eggs, 1 tablespoon of extra virgin olive oil, lard (to grease the pan), 1 liter of water, 1 pinch of baking soda and nutmeg, salt and pepper q. b. Serves 4 people.
Preparation: Prepare a mixture by mixing the flour, cheese and eggs. Add the milk with a bit ‘of water. Stir well to mix the ingredients, then add oil, baking soda, nutmeg, salt, pepper and the remaining water. Grease of lard a pan that has a dimension such that, by pouring the mixture, this has a thickness of about 2 cm. Bake in preheated oven at 150 ° C and cook for 30-35 minutes, until the mixture during cooking, check that it does not form bubbles that eventually must be pierced with a fork. The right cooking is when you form a light crust just burned, or you can check the consistency of sinking the blade of a knife that should come out clean. Cut into squares and serve the pudding hot.
Recipe by Giuliana Saragoni
The Pentagono Restaurant Staff
Some tips: Le Balze is a little village in the mountains near Cesena. Take the E45, exit Verghereto and then follow the indications. The restaurant is in front of the drugstore