Locanda al Gambero Rosso
Ingredients and quantities

Quantities for 4 people:

  • 150g superfine flour
  • 80-100g grated Pecorino cheese
  • 150ml milk
  • 4/5 eggs
  • 1tbsp extra-virgin olive oil
  • 1l water
  • pinch of bicarbonate of soda and nutmeg
  • salt and pepper
  • Fossa cheese from Sogliano

Migliaccio di grano

Type of recipe: First courses

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Preparation method:

Place the flour, cheese and eggs in a baking tin and pour in the milk and a little water. Mix together well and then add the olive oil, bicarbonate of soda, nutmeg, salt and pepper and remaining water. The liquid should be about 2cm deep so use a baking tin that is an appropriate size. Place the baking tin in an oven heated to about 150°C. Cook for about 30-35 minutes until the mixture has thickened and is slightly burnt on top. Use a knife to check the consistency of the dish - if cooked, the blade should come out clean. Cut into large squares, put on a serving dish and grate a little Fossa cheese over the top. Serve piping hot.

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