Migliaccio Dolce Napoletano

Method

1. Heat the milk in a saucepan with the orange and lemon zest, a pinch of salt, vanilla aroma, and butter.
2. When the milk begins to boil, remove the citrus zests and pour in the semolina, stirring constantly with a wooden spoon until it thickens.
3. Remove from heat and let the semolina mixture cool.
4. In a large bowl, mix the sugar and ricotta cheese with an electric whisk.
5. Add the eggs one at a time, mixing well after each addition.
6. Add the cooled semolina mixture to the ricotta mixture and stir to combine.
7. Add the candied orange peel and liqueur (limoncello or Strega) and mix.
8. Pour the batter into a buttered (or non-stick sprayed) springform pan, leveling the surface.
9. Bake in a preheated oven until golden and set (time not specified).