the original Neapolitan recipe to prepare it

There is no carnival without the salty mileage, at least in Naples. Here’s how to prepare this delicious recipe typical of Shrove Tuesday.

What do Carnival recipes have in common? That of tending to be very, very hearty. We’re not just talking about desserts, but also about the preparations that are usually made for Shrove Tuesday, the last day of revelry before the Lenten fast. Among these is the salty mileage, also known as Pizza ‘e Farenellaa reinterpretation of the classic Neapolitan dessert.

As it is easy to understand, since it is one ancient recipe prepared by all the families of the city, there is no real original recipe. It was customary to enrich it with what was available while keeping the base almost unchanged semolina. However, there is no shortage of recipes for miles of polenta, prepared with cornmeal or salted miles with pasta, a different recipe we’ll talk about later. So here is our grandmother’s salty mileage.

Salted millet
Salted millet

How to prepare the salted millet recipe

  1. Bring to a boil in a saucepanwater with the burro.
  2. Pour the semolina gradually, stirring with a whisk and cook for 5 minutes. Turn off and leave to cool.
  3. Except break the egg and whip them with an electric whisk.
  4. United to ricotta sieved, the parmigiano and finally the semolina.
  5. Adjust the consistency of the dough with the latte. Fix by sale and perfumed with plenty pepe freshly grated black.
  6. Finally incorporate try it e salami cut into cubes and give one last quick stir.
  7. Pour the mixture into one 22cm pan diameter buttered and covered with breadcrumbs and cook a 180°C for 50 minutes.
  8. Serve the rustic Neapolitan mileccio when it has completely cooled down.

The salty mileccio with pasta which we mentioned at the beginning, on the other hand, is prepared in much the same way. It is obtained by adding to the basic dough that we have just seen 150 g of bucatini or spaghetti cooked for a couple of minutes less than indicated on the package and then put everything in the oven.

Obviously you can’t not prepare the sweet miles with the classic recipe: what Carnival would be without?


The salty Neapolitan mileccio can be kept for 2-3 days in the refrigeratorwell covered. We advise you to bring it back to room temperature before serving.

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