The mic is magic!
Poached in broth, hot or cold, for breakfast or dinner, Mique is available whenever you want, especially when you're hungry.
The term mic comes from the Occitan mica which means crumb. Of peasant origin apparently attested since the Middle Ages, the tradition of this dish has been passed down from generation to generation, with particularities in each region and sometimes in each family.
Here we offer you Karine's recipe which cooks the mic in a cloth. Others prefer to place the risen dough directly in the buillon. It's up to you...
Ingredients
- Palette, andouille sausage, pork shank
- Vegetables: 8 carrots, 4 turnips, 1 cabbage
- 1 kg of flour
- 4/5 eggs
- A drizzle of oil
- 200 ml of milk
- 1 cube of baker's yeast
- 100g of butter
- Salt: 8 g (let’s be specific)
- Preparation time : 180 mins
- Cooking time : 150 mins
- To 10 people
Preparation of the mic
- Take care of the shit. In a bowl, mix the flour, yeast, salt, eggs and milk. Then, knead! We want it smooth and firm.
- Form a pretty ball and leave it alone for at least 3 hours, wrapped in a warm, cozy cloth (under the quilt as our grandmothers used to do, or near the fireplace..)
- Meat. Cook it in plenty of water (unsalted) for two hours, then add the vegetables.
- Did the mic grow well? Immerse it in the cooking broth for at least 1 hour in its cloth, it's easier to remove it.
- Drain, cut into nice slices and serve with the meat and vegetable garnish. Yum !
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