La mique quercynoise is the winter dish in the Lot! Also called far levé, there are several recipes but we are going to give you the most authentic of our campaigns, the recipe of our grandmothers.
The mic is a thick leavened dough (a sort of ball of bread) cooked over a low heat in a broth accompanied by vegetables and a little salt.
For 6 gourmands...
- 500g of wheat flour
- 1/2 packet of baker's yeast
- 2 tbsp milk
- 125g softened butter (or duck fat)
- 5 eggs
- 1 pinch of salt
- 2,5 kg of small salt in the backbone
- 500 g of carrots
- 3 leeks
- 1 small cabbage
- Potatoes (optional)
You will also need some
- A Dutch oven
- Two linens
Step by step recipe
Making the mic:
- Put the flour in a large bowl, make a well in the center and pour in the yeast (dissolved in milk with salt and butter).
- Knead by hand and break the eggs one by one. Knead until the dough comes off and sprinkle with flour if necessary. Roll it up in a tea towel and let it rest for 3 hours in a warm place.
2 R. Perua
The cooking :
- Rinse the salt pork under cold water and pat dry with a cloth (to remove excess salt). Pour it into a large Dutch oven (3/4 full of water) and boil for 2 hours.
- Peel the vegetables, cut the cabbage in half and tie the leeks into a bunch. Add them to the broth 30min later.
- Place the mic on the broth and cook for 1 hour over low heat. Turn the mic halfway through cooking so that it cooks on both sides.
3 P. Le
- Serve the mic in a large dish surrounded by the vegetables and its little salt. According to tradition, the mic must be cut with two forks.
What to do with leftovers?
You haven't consumed all your mic? Do not panic !
You can brown it in slices in a pan, serve it alongside a small salad or even in a soup like hard bread.
You can also make a mic on horseback: with a pan-fried egg on a slice!