Migliaccio

In a heavy-bottomed saucepan, combine the whole milk, unsalted butter, and salt. Bring the mixture to a gentle boil over medium heat.

Once boiling, slowly pour in the fine semolina in a steady stream, whisking continuously to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 5-7 minutes until the semolina has thickened into a very firm porridge. Remove from heat and allow the semolina mixture to cool completely.

In a large bowl, combine the drained ricotta, granulated sugar, large eggs, lemon zest, orange zest, and vanilla extract. Whisk until the mixture is smooth and well combined.